Sydney has seen more than it's fair share of flash in the pan chefs and restaurants over the years. Like shooting stars many burn bright for a brief period, and most flame out. Below the flashy pans burns an enduring and eternal flame, it is Lucios, a haven of civility, fine food and of course the ever changing salon hung art. You walk in the door and are greeted by the most sincerely friendly and polite man in the business "so lovely to see you again" and it only gets better. The staff, and they deserve a mention are consumate professionals appearing magically before you even know you want them and they know what they are talking about.
I have been going to Lucios for 30 years and seen many loyal patrons and familiar faces but I only know of one reason why they stop going and that's because they died.
As famous as the taglierini with blue swimmer is, for me the Squid ink fazoletti is the hand of God, go to dish it has taken me 15 years or so to nail it. I always thought there was some secret method or ingredient but it is really a very simple dish that requires only the best possible produce but above all impeccable timing and temperature.
Thank you and congratulations on 36 years! @luciospaddington #pasta #italianfood