Having spent ten of my formative years in the South (Memphis, Tennessee, to be exact), and with extended family still planted all over Alabama, Texas, Tennessee, Georgia, and Texas – I’ve got a soft spot in my heart (and in my stomach!) for Southern Food. When it comes to BBQ, I firmly believe the cole slaw should be piled on top of the meat on the sandwich. Cornbread is best at Grama’s house. I could eat fried okra like popcorn. And cheesy grits are better than not-cheesy grits.
During my stay in Boulder last week and with one last breakfast to experience, I decided to take Jayme to Lucile’s Creole Cafe. Jayme had never been to Boulder before, and I knew that if there was one place she should eat her first meal of the day – it needed to be this place.
A Boulder Tradition
Lucile’s has been in business for over 29 years (there are also locations in Denver, Ft. Collins, Longmont & Littleton), and operates out of a cute little house just north of Spruce Street at 14th Street downtown. It was early enough to still be cool outside, so we sat on the front porch.
I started off with a cappuccino, but if you’re a real Creole traditionalist, Lucile’s offers Cafe au Lait and Chicory coffee as well as their own house blend.
The rest of the menu is filled with Creole-influenced dishes, and to be honest – I’ve never had anything here other than breakfast. I’m sure their lunch and dinner offerings are great, but I can only speak to the light, fluffy beignets you can order to start off your meal, the ginormous biscuits that comes with most of their breakfast dishes, and the excellent Southern spin they put on traditionally perfect breakfast and brunch options.
I’m a huge fan of creative Eggs Benedict (except that I don’t eat pork), so when I can find a pescetarian-friendly (crab cakes!) or all-veggie version of this brunch-time classic, I’m all over it.
Lucile’s Eggs Jennifer is exactly that. Perfectly poached* eggs sitting atop cooked spinach and tomatoes, piled high on English muffins, smothered in Hollandaise sauce, and served with a side of grits (to which I ask for cheese to be added).
Lucile’s also boasts Southern traditions like homemade jams and biscuits, as well as Creole twists (Bernaise, Cajun spices, and shrimp) on traditional omelets and scrambles.
I know a certain Baton Rouge photographer that’s going to find a family member in this area soon and highly suggest she checks this place out.
*They’re perfectly poached because they ask you how you like them when you order. Your choices: runny, gooey, or hard. For me? Gooey.
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I used to work not a hundred yards from this place. I went there for gumbo, but mostly for the biscuits, which were wonderful. Charming decor.
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