From 4:30 to 6:00 every day (Wednesday through Sunday), we have a special menu. Come in soon!

DEVILED EGGS WITH HOUSE SMOKED BACON
$3 FOR FOUR HALVES
HOUSE SMOKED HAZELNUTS WITH TURBINADO, $2
BEEF TARTARE, $4
OYSTERS, $4 FOR THREE
SOUTHERN STYLE COLLARDS, $3
TODAY’S SOUP, $3

All drinks below are $5:
SPARKLING WINE OF THE DAY
RED OF THE DAY
WHITE OF THE DAY
ADONIS
RYE MANHATTAN
MARTINI
CHAMPAGNE COCKTAIL
GIN OR VODKA WITH TONIC OR SODA
AMERICANO

Hey everyone. We are LUC are thrilled to have a small cocktail list up and running. It’s pretty close to what we drink at home. Adrienne did 95% of the work to make up the list, and Ian Hutchings did all the physical work to make cocktail making possible in our little space. What I did was get up out of my chair to insist that our Martinis have vermouth in them. Not cruddy vermouth. Our baseline vermouths are the three varieties of Dolin. (Nothing new to our friends around town who’ve stocked it for a long time in their excellent bars.)

There’s ongoing controversy about what ratio to use. I like anything from 4:1 to 6:1. But we’ve learned not to insist that there is any one correct way to make one and we’ll make you one as “dry” as you want (although a Martini is really “dry” when made with dry vermouth instead of sweet). At home we sometimes make them with sweet vermouth, sometimes olives, sometimes lemon peel, with Maldon flake, with grapefruit peel, with different gins, etc.

What’s your favorite Martini, and why? Let me know at ian@i-love-luc.com

—Ian Johnson, co-owner

On Tuesday, June 7, we are welcoming winemaker Justin Neufeld from Gilbert Cellars. We’re doing four courses, paired with five different wines, for only $55 plus gratuity.

This dinner should be a lot of fun and is co-sponsored by our friends at Avalon Wine. We’ll taste Gewürztraminer, a rosé of Mourvedre, two different red blends (modeled on the Rhone and on Bordeaux blends), and a Tempranillo port with dessert. We’re limiting the size of this dinner to just 24 people. Thanks to our friend Earl of C&G Wines for helping to bring this event as well. We’ll see you there!

Email Adrienne for a reservation: adrienne@i-love-luc.com

Ian H. needs a day off so we are going to be closed Sunday, May 15. I tried to find a holiday that we could claim and the best I could come up with is International Families Day (somewhat obscure). I decided we are celebrating Chazz Palminteri’s birthday. Happy birthday Chazz! And, Ian H. and the rest of the crew, enjoy a deserved three-day weekend.

Yesterday Team Luc (Ian, Adrienne, and Ian) tasted through most of the current releases from The Eyrie Vineyards. We had the good fortune to get to taste with Jason Lett. We LOVE Eyrie wine and we are getting super excited about our upcoming wine dinner at Thistle in April. We are going to re-taste the wines and start crafting a five-course dinner to go with five of Jason and crew’s elegant wines. Seating for this dinner, on Sunday, April 17th, is limited to 24, with at least 6 of those seats going to Luc staffers already…so if you want to join us for a fun night in support of Yamhill Community Action Parternship, call 503-472-9623 for a seat.

Luc is operated by a small, passionate staff—but they are passionate about other things in addition to food and wine. Like, sleeping, and surfing. So—Luc will be closed for a full week February 16–22 for our annual winter vacation. THANKS to our friends for a great (almost) first year together.

We are going to be celebrating the holidays with special dinners on Wednesday, December 22 and Thursday, December 23. We would love to have you join us!

Call for a reservation at 541-753-4171. We’ll be serving this menu all night each night.

The tables will be set up as usual (i.e. not communal), so you can have a private dinner for you and your loved one, or for your small group or family.

DINNER: $35 (food only)

Prime rib roast
Sweet Briar ham (house brined)
Yorkshire pudding
Mashed potatoes
Sausage stuffing (boudin noir)
Ginger carrots
Crunchy green beans
Mixed greens salad

choice of dessert:
Sugar cookies
Marshmallows
Figgy pudding

Other surprises maybe

ALSO!!!!!
We will be open late on New Year’s Eve, taking dinner reservations later than usual–till about ten p..m. After 10, we’ll put out charcuterie and cheese boards and serve wine at the bar for a casual approach to ringing in the new year. Join us for one night or all three!

Love,
Team LUC

Winter’s chill is descending! Let’s have some port and crank up the fireplace.

LUC is teaming up with Joel from Corvallis Brewing Supply and Earl from C & G Wines to taste a whole bunch of port and learn about different styles. Joel will present a port tasting before dinner at his shop, and folks can walk across the street for dinner right after.

Reservations are available from Adrienne: adrienne@i-love-luc.com

$60 per person all inclusive (except gratuity).

See you there! More details here.

We have 32 seats available for a four-course dinner celebrating the wines of Evesham Wood and the influential career of Russ Raney. Russ and his wife Mary recently announced the sale of their winery to Haden Fig’s Erin and Jordan Nuccio, who plan to continue operating Evesham Wood as before. Russ will be on hand for the dinner and we hope you will be too—seats will go fast so email adrienne@i-love-luc.com to reserve your spots (no phone calls please). Dinner will be $65 including wines, but not including gratuity. We are very proud to present this special night with our friend Marcus from Avalon Wine. 6:30 sharp.

Our friend Marla has left Luc! We knew she would leave at the end of summer for fancier things, but it’s still sad; she is part of the Luc family for life and next time we see her she will have the logo tattooed on her arm for certain. If you see Marla, say “Marla you are awesome!”

The only upside is our pal Amity will be joining us soon to help out in the front of house. Go Team Luc!

Check it out here: Luclife

Wednesday the 19th at 6:30 p.m. we are hosting a very special Italian wine tasting featuring Barbarescos from Ca’ del Baio. Paola from the winery will make a rare appearance in Corvallis for a couple hours to share her award-winning single-vineyard 2006 Barbarescos. Paola will pour four Barbarescos and a Barbera. Luc’s chef, Ian Hutchings, will provide snacks to complement the wines.

We’re coordinating this event with Marcus from Avalon Wine. We’ll have space for about 20-25 people to taste and talk with Paola. The price for this tasting is $15 and you can sign up in advance with Avalon in downtown Corvallis (201 SW Second Street) or by emailing marcus@avalonwine.com.