The Chef in the Hat

The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.

LoulayLuc

Luc is a French-American café and bar named after the The Chef in the Hat’s father, Luc Rautureau. Located at the intersection of Madison Street and 28th Avenue in the heart of Seattle’s Madison Valley, Luc is a neighborhood spot with heartwarming food, fresh cocktails and a well-selected wine list including our own blend, Luc.


New Year's Eve 2016

Celebrate New Year's Eve with us! We're serving a delicious 3 course menu ($57) with optional wine pairing. A luxurious menu featuring items such as: Hamachi tartar, Cote de Boeuf (for two), oxtail, duck breast, homemade pasta, creme brûlée and blood orange bavarois, this is a menu you will not want to miss! 

See our full menu and wine pairing here. Make reservations online or call (206)328-6645. Cheers!


Brunch at Luc

Every Saturday & Sunday from 10:00am - 3:00pm

Join us for our fabulous French-American café fare, with delectables like: almond crusted brioche French toast, homemade quiche, croque madame and crepes. Our space is perfect for bridal and baby shower-brunches. Give us a call to inquire about availability. 


Location, Hours and Reservations

Located in Madison Valley at

2800 E. Madison
Seattle, Wa 98112

TEL. (206) 328.6645

Holiday schedule: 

  • Thanksgiving, closed
  • Christmas Eve, closed
  • Christmas Day, closed
  • New Year's Day, closed
  • Sunday, January 2, closed

Luc is open for dinner 7 days a week

Monday-Thursday
4:30pm-9pm

Friday
4:30pm-10pm

Saturday
10am-3pm, 4:30pm-10pm

Sunday
10am-3pm, 4:30pm-9pm

Happy Hour

Daily 4:30pm-6:30pm (served at the bar, kitchen counter and patio (weather permitting). 

 


Luc Fare

Luc is an award winning neighborhood restaurant with heartwarming food, fresh cocktails and a well-selected wine list including our own blend of white and red wine. From burgers to bourguignon, soufflé to soup, harissa to butter, aioli to olive oil.   A journey and a feast for the senses in a very casual atmosphere. 


Menu