The antidote to crowded hot spots and beach bars, Lucky Lou’s Raw Bar will open to the public on Wednesday, Oct. 15, as a laid-back coastal haven just one block from the beach and Deerfield Pier. Serving quality seafood with a breezy come-as-you-are spirit, Lucky Lou’s – named for owner Lou Moshakos – represents LM Restaurants’ second eatery in Deerfield Beach.
“We’re so excited to bring Lucky Lou’s to the neighborhood, just minutes from our other restaurant The Cove, which has been a Deerfield favorite for decades,” says LM Restaurants President Amber Moshakos – and daughter of Lou Moshakos. “At Lucky Lou’s, we’re going to keep things simple with good food and a place where everyone feels welcome. It’s the kind of
spot where you can come straight off the beach in your flip flops, drop your sandy towels and beach bags, and settle in for a cold drink and uncomplicated seafood.”
Lucky Lou’s menu will highlight tide-to-table seafood and familiar comfort fare like burgers, salads, soups, and sandwiches. The kitchen will be helmed by Executive Chef Amanda Currie of “Hell’s Kitchen” Season 23. The Trinidadian-born chef brings over 15 years of South Florida seafood expertise, including at sister restaurant Oceanic at Pompano Beach Pier.
At the central raw bar, diners can expect fresh oysters, clams, peel-and-eat shrimp, as well as grilled and hot shellfish specialties like Grilled Atlantic Oysters ($16) with lemon garlic butter or French onion butter; Clams Casino ($12) with bacon, bell peppers and garlic breadcrumbs; and Prince Edward Island Mussels ($18) in coconut curry or white wine garlic with grilled ciabatta.
Handhelds and big plate entrees will include Oyster and Shrimp Po’Boys ($18) with lettuce, tomato, pickle and comeback sauce; a Dirty Grouper Reuben ($20) with grilled grouper, swiss, sauerkraut, slaw and Thousand Island dressing on a toasted bun; Seafood Fra Diavolo ($27) with mussels, clams, shrimp, blistered tomatoes and spicy tomato sauce over linguine; and Chef Currie’s signature Caribbean-style Coconut Curry Cod ($29) with lemongrass, ginger, red curry, stir fried vegetables and jasmine rice.
The bar program will feature cold beers on draft and by the bottle, select wines by the glass, and all the essential frozen drinks you’d want on the perfect beach day, like margaritas, daiquiris and piña coladas. Likewise, signature cocktails hit the sweet spot between fun and refreshing, such as the Toasted Coconut Colada ($14) with bourbon, orange liquor, coconut purée, pineapple juice and aromatic bitters and Beach Bum Punch ($13) with vodka, passionfruit, pineapple, mango, strawberry and coconut.
With a “raw” coastal look that echoes its raw bar concept, Lucky Lou’s design combines raw industrial details with beach-town charm: an exposed ceiling, brick walls, cement flooring and blue tile accents. The space will be anchored by a 35-seat central bar with a raw bar display, where guests can watch all the action as oysters are freshly shucked to order and shrimp are hand-peeled. Guests can also choose from plush green booths, communal tables with high-top seats, and outdoor patio seating.
Fourteen TVs will make Lucky Lou’s a go-to spot for game days, while underwater surf cams streaming ocean views throughout the space will connect guests directly to the water. Retractable warehouse-style garage doors will always stay open to ensure a breezy indoor-outdoor experience only a block from the beach. On the covered outdoor patio, guests will find al fresco tables and a communal standing rail for hanging out with a drink – and that’s also where local bands will play live music to bring the island-inspired vibes on the weekends and during oyster happy hour.
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