Lucy’s Restaurant is the result of years of hospitality experience, dedication, and sweat on the part of Jason and Amanda Lucy, with much help from their family and friends. Lucy’s opened January 1st, 2014 after nearly seven years of conceiving the plan back in 2008 when Jason and Amanda married. The restaurant can seat 40+ at its tables, booths, and bar. The largest party size is twelve guests. Lucy’s serves lunch, dinner, and brunch on the weekends and guests can look forward to daily specials, a full complement bar, wine by the glass or bottle, and draft or bottled beer.

Located in the Historic Jackson Ward neighborhood of Richmond, Va, Lucy’s has a restaurant history. The Lucys got their hands on the former New Hong Kong Chinese Restaurant space, defunct for years, and gutted the building, rebuilding it piece-by-piece to fit their vision. If you look closely, you’ll notice hints of the building’s past. Much of the decor was crafted using reclaimed and salvaged materials, including the solid oak bar that once stood a tall tree on Monrovia Farm.

A Richmond area native, Chef Jason graduated from the Culinary Institute of America in Hyde Park, New York in 2001. After graduation, he returned to Richmond and began his culinary career in catering, where he met Amanda.

Amanda grew up in Westmoreland County, VA on her family’s cattle farm. Her 4-H training and multiple blue ribbons showing Monrovia Farm’s livestock opened up doors for her to follow her passion for the arts. She graduated from Virginia Commonwealth University in 2001 with a degree in painting and printmaking, and like so many art students, began her career in the hospitality industry.

When the Lucys aren’t manning the restaurant (and they usually are), you can find them