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A good plan that comes to fruition is a beautiful thing. Thierry Rautureau bought a place called Rover’s in Madison Valley in 1987, learning many a lesson in the process (click here to read our story), and pulling through in a blaze of glory. Over the years, he’s had plenty of time to think about what he’d like to do next and Luc is the outcome of all the planning.

"I’ve always wanted to open a simpler-fare restaurant," Thierry says. "It’s just never been the right place/location/time. This one, though, has worked well. It’s next door to Rover’s, I have the same landlord, it’s on a corner and I live in the neighborhood, so I understand it." Luc (as in Luke with a French accent), was his dad’s name. "I had the name Luc on my mind but, of course, we went through a lot of names. Luc just kept coming up as a favorite." Thierry’s father died about four years ago, but would undoubtedly love having his name over the door.

Photo: Thierry in front of Luc pre-opening March 2010

"Luc is a round-up of all my prior ideas," explains Thierry. "My goal is to have it be a neighborhood anchor, the kind of place where you walk in and find just what you want, whether that’s solid or liquid. I want it to be fun, accessible and warm; a nice, fun place to be. It will be a casual, inexpensive American and French café with a bar. Food will be good, clean and simple. We’ll feature items like boeuf bourguignon, hamburgers and both French and American classic and contemporary food. "I won’t be reinventing the wheel; everything will be recognizable." He’s serious about pricing food and beverage so anyone can come in at any time. Menu prices will range from $3-18. People can stop in for French fries with Luc’s aioli and a beer, soup and salad or the special of the day. Specials may include braised beef, pot-au-feu (meat and vegetables slowly cooked in a pot), chicken roasted in a salt crust or a whole roasted fish. "Luc will have a brick oven. I’ve never had one and am really looking forward to playing with that," laughs Thierry. "We’ll have toasted bread on the tables and we’ll do mussels, fish and pizza in the oven."

As with Rover’s, Thierry will cook a little, but is more in the creating, controlling, supervising and testing roles. Adam Hoffman, chef de cuisine at Rover’s, will supervise both Rover’s and Luc. Seamus MacKenzie will be the executive sous chef at Luc. Scot Smith, wine and dining room director at Rover’s, will work with Luc’s two managers, Anthony Bock and Jill Kinney, on the front of the house duties and wine list, which will be a simple, inexpensive list of well-chosen wines. Guests can also request the Captain’s List if they want to delve into Rover’s cellar. "My goal with wine is to offer local wine by the bottle, pitcher and magnum. I want the pitcher of wine to be about $10." The full bar will offer housemade cocktails, including the Luctini, as well as beer on tap and in bottles.

Open seven nights a week, Luc is looking to be the perfect neighborhood drop-in spot. There is no plan to open for lunch, but down the road there may be a weekend brunch. Thierry’s other "slow motion" plan is to offer Luc 2 Go. "I’d like to have some items to go to help out the moms in Madison Park," he explains. "They can call ahead and order or stop by and have a drink while their order is put together. We’ll offer things that will travel well. People will get food to be heated at home in a real dish they buy, one they can return to get their money back or exchange when they order their next take out dish. Luc 2 Go is a sidekick to the restaurant; we’ll start this up slowly."

Luc will have an open atmosphere, with the bar entrance on Madison Street. The bar will seat about 25 with tables, counter seating and booths. The restaurant will open onto 28^th street (not Martin Luther King Jr. Blvd) and will seat 30 at tables, booths and a dining counter looking into the kitchen. Outside the restaurant entrance, Thierry hopes to have sidewalk seating.

Luc has been funded in a very unique way. They have offered pre-purchased gift cards, redeemable at either Luc or Rover’s. For example, pay $1,000 for gift cards now and actually receive $1,305 in gift cards later, more than a 30% added value. Gift cards will be mailed to the purchaser over three years, 2010-2011-2012, in the amount of $435. Where did he get this idea and how is it working? "I got the idea from Obama," explains Thierry. "You know, the million people each donating $1 to his campaign. Well, I don’t know a million people, but I thought someone might want to partake in an adventure by buying the certificates. I’ve been surprised at how well it has gone. The really nice thing is how the community has gotten behind this project. It’s really a show of solidarity. And for us, we know we have customers before the doors even open."

Beyond being a Madison Valley/Park neighborhood place, Thierry hopes Luc will entice folks from other nearby neighborhoods like Madrona, Leschi and Capitol Hill. Why stop there? Let’s just call this Seattle’s neighborhood place.

Connie Adams/April 2010

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