In the News: Cary Magazine
In the News Index

Restaurant Profile
November 2007
Written By David McCreary

It’s hard to believe that Lucky 32 Kitchen & Wine Bar has only been on the Cary dining scene for half a decade. Since opening in 2002, the restaurant has quickly become a culinary mainstay for business professionals, families and dating couples alike—all of whom have come to appreciate its reliable provisions, first-rate service and stylish atmosphere.

But what sets Lucky 32 apart from other comparable establishments? For starters, it’s the eatery’s impeccable commitment to serving the finest and freshest ingredients available. On any given day, diners will find a veritable smorgasbord of local and organic offerings—from seasonal vegetables, fruits and herbs to wine, coffee and dairy products. It seems one of Lucky 32’s core operational beliefs goes something like this: the nearer the farm to the fork, the better the flavor.

“Our company has a strong commitment to buying the freshest products and supporting the local economy,” said Executive Chef Jay Pierce, an Emeril Lagasse protégé who primarily works at the restaurant’s base operation in Greensboro. “Then there are the matters of environmental sensibility and social responsibility, and that’s why we deal with partners who provide sustainable products.”

One such partner is Eastern Carolina Organics in nearby Pittsboro, a company that enables North Carolina farmers to yield environmentally friendly produce. “If something is shipped from California,” Pierce said, “it stays in transit for several days. But if we get it from Pittsboro, it tastes like it just came out of your garden.”

Pierce added that Lucky 32 also takes great care when purchasing seafood and other meats. “The salmon is hormone-free and all-natural, and most of our chicken is all-natural and hormone-free as well.”

Another company hallmark is a supplemental rotating menu that reflects the various seasons of the year. Recently, the list of options shifted toward southern flavors with a Carolina flare. “The revolving aspect of the menu is cool and exciting,” said Pierce. “Often our guests know as well as we do when the changes are coming.”

Base menu standouts include the Bayou shrimp cakes, a succulent appetizer served with a spicy voodoo glaze; Trillium baked salmon topped with a horseradish cream crust; and the signature meatloaf, which is wrapped in bacon and covered with mushroom gravy (6-oz. lunch portion; 9-oz. dinner portion).

“Several items on the menu are emblematic of Lucky 32, like the deep grits appetizer and the Suffolk chicken,” Pierce explained. “Both dishes are served with a bourbon cream sauce and Tasso ham, so they are savory and distinctive.”

Speaking of distinctive, the made-in-house desserts are share-friendly sized and worth ever über-caloric bite. Can’t-miss options are the delectable chocolate peanut butter cream pie and the colossal chocolate brownie, which is served a la mode.

For those who do need to watch the fat grams or have other dietary restrictions, don’t despair: the eatery’s “guilt free” selections are manifold. Choose from citrus grilled chicken and grilled salmon to oven roasted turkey with Havarti and weaver tuna salad. Even other menu selections are modifiable to reduce sodium and fat or even be prepared free of gluten.

The restaurant’s smartly crafted wine list, which has received the Wine Spectator’s Award of Excellence, includes 75 selections available by the glass. Also unique are wine flights of white and red selections, designed to provide guests a variety of different tastes. Among the beer choices include Red Oak, Carolina Pale Ale and other Tarheel brews available on tap.

When it comes to ambiance, Lucky 32 boasts one of Cary’s most attractive and chic restaurant interiors. High ceilings, plush carpeted floors and cozy, private booths make for a relaxed yet sophisticated feel. What’s more, the soft, overhead illumination helps create a warm and inviting milieu.

The eatery’s unconventional light fixtures were created exclusively for Lucky 32 by Raleigh artist Matt McConnell. The striking light diffusers and tulips hang in the main dining room and in the bar area and are often the topic of conversation among patrons.

Diners in Cary will enjoy the new smoke-free environment throughout the restaurant. It’s just one more detail that’s consistent with the company’s values. Free wireless Internet access is available, as well as a variety of “heat and eat” items available for pickup and cooking at home.

Call-ahead seating and reservations are available