The Fancy

05/14/2026

Brunch is served.

Every Friday–Sunday from 8AM–2PM in The Fancy, with local ingredients, seasonal plates, and plenty of time to make a morning out of it. Walk-ins welcome.

📸:

04/30/2026

The kind of table you settle into without checking the time, where the candle burns low and the next round shows up right when it should.

The Fancy at Hotel Lucine. Dinner Wednesday through Sunday, 5–10 PM & weekend brunch Friday-Sunday 8 AM-2PM.

📸:

04/09/2026

04/08/2026

Wagyu dumplings in XO broth with winter greens.

The broth is deep and savory, the dumplings rich with wagyu, and the whole thing settles into the bowl in a way that makes you slow down for a minute. It’s the kind of dish that pairs very nicely with a candle on the table and a glass of wine nearby.

04/02/2026

Right this way.

Step through the arch and you’ll find Gulf seafood, Texas farms, and a dining room that fills up pretty quickly once the night (or a weekend brunch, depending on the hour) gets going.

03/31/2026

Wednesday nights at The Fancy tend to revolve around $1.50 Gulf oysters and $10 house martinis.

A tray of oysters on ice, a properly cold martini, and a table that somehow turns into a second round before you know it. Not a bad way to get through the middle of the week.

03/24/2026

Golden hour in The Fancy, caught on film.

Sun on the tables, the Gulf in the glass, dinner not far behind.

Open for dinner Wed-Sun from 5-10 PM, and weekend brunch Fri-Sun 8 AM - 2 PM.

📸:

03/19/2026

A proper breakfast sandwich.

House-ground pork sausage, brown butter aioli, a poached egg, and a housemade pullman bun holding it all together.

Find it at brunch in The Fancy, Friday–Sunday, 8 AM–2 PM.

📸:

03/03/2026

Our Smoked Cabbage is a reminder that when the ingredients are this good, you don’t have to overthink it. Around here, we keep things close to home, sourcing from Texas farms, Gulf waters, and the folks in our community who grow the good stuff.

Dinner Wednesday–Sunday, 5–10 PM.
Brunch Friday–Sunday, 8 AM–2 PM.

📸: .mar

01/23/2026

Poached red snapper, braised field peas, turnip greens, pistou.
Comforting without being heavy, coastal without trying to prove it.

As the weather cools down, the winter menu is settling in. Dishes that feel good to linger over, whether you’re here for a quiet dinner or a long weekend brunch with a view, with just a little more warmth on the plate.

Dinner Wednesday–Sunday, 5–10 PM.
Weekend brunch Friday–Sunday, 8 AM–2 PM.

📸: .mar