Ask Rose Fuller which menu item is the customer favorite, and she answers without hesitation: Eggs New Orleans (fried eggplant slices with creole sauce, poached eggs and hollandaise). “Though our eggs Benedict will give any other eggs Benedict in town a run for their money,” the Boulder Lucile’s principal host adds with a laugh, and then pauses for a moment. “You know, there are lots of great dishes, but people come to us for our biscuits and jam, our beignets and coffee.” The truth of the matter is you can’t go wrong. If any of you reading this haven’t yet experienced Lucile’s, there’s nothing left to say. You simply must go to understand the distinctively decadent, immediately addictive creole cuisine. For the rest of us who regularly go out of our way for the chicory coffee, Eggs Sardou and the best grits this side of the Mississippi, here’s something else to love about Lucile’s: The restaurant started a farm in Niwot to grow its own food. “Our daily and weekend specials have been fresh from the farm,” enthuses Fuller. “We’re on our way to being more organic and self-sustainable.” And I’m on my way to Lucile’s. See you there.
