Lucile’s Restaurant was established in 1980, by myself and my mother, Lucile Richards. We developed a Creole menu shortly thereafter and shifted the restaurant’s goals to becoming the nation’s premier brunch restaurant. Lucile’s first chef received his training from the famous New Orleans restaurant, “Commanders Palace.” A breakfast and lunch restaurant serving a Creole theme had never been attempted before in Colorado. However, within a brief period, Lucile’s had made its mark with such unique meals as “Cajun Breakfast” (red beans, poached eggs, hollandaise and grits) and “Eggs New Orleans” (fried eggplant, poached eggs, creole spice and hollandaise).Over the years, Chef Mickey Samuels has developed both the breakfast and lunch menus into culinary delights. His legacy continues to enrich the daily selections by using only the freshest produce, meat and seafood available each day.