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Press

La Lucha is Fry’s tribute to his family’s visits to the San Jacinto Inn for Gulf seafood extravaganzas and fried-chicken feasts. Dressy servers, he recalls, tended to patrons who came spilling in after church on Sunday for epic, family-style, all-you-can eat dinners.

Houston Chronicle
*****

“We come from a fine dining background so we focus on buying quality stuff.” At the time, La Lucha, the fried chicken and oyster spot drawing attention next door didn’t even have a name. But Fry was eager to share his take on the Tex-Mex dishes of his Houston youth for the first time in his hometown.

Houstonia
*****

[La Lucha] takes its inspiration from the San Jacinto Inn, the legendary Houston restaurant known for its endless platters of fried seafood and raw oysters. Think of it as a more casual, slightly less expensive take on State of Grace’s Gulf coast cuisine that’s as well suited to the Heights as SOG is to River Oaks.

Culture Map
*****

It’s hard enough opening one restaurant, let alone a highly-anticipated venue from a culinary mover and shaker. But that’s what chef Ford Fry, the former Houstonian and current Atlanta-based restaurant powerhouse, is doing in Houston.

Houston Chronicle
*****

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