Justin Yeo, Bobby Heugel reveal plans for The Fancy Restaurant

“American Fine-ish Dining” will be the theme of The Fancy, and restaurant chef Justin Yu and barkeep Bobby Heugel will open at the upcoming Lucine Hotel in Galveston late this summer.

“Fine-ish” has the same wink and nod as “The Fancy”, sabotaging the expectations that Yu and Heugel fans have reached, well… expect.

The duo, who run Better Luck Tomorrow and Squable in Houston, describe The Fancy of their most ambitious project yet. It will serve as the backbone of their fledgling hospitality management venture, which they named…Get ready…All inclusive fare.

By moving into the management yard and hotels, the couple are looking forward to a larger stage than they occupy in Houston. In addition to joint restaurant ventures, James Beard award-winning Yu runs the Theodore Rex bistro, and Heugel runs the best Anvil cocktail bars and the new adjoining shelter.

Justin Yu, Bobby Heugel: Thorough Fare is a joint venture hospitality management company founded by chef Justin Yu and restaurateur Bobby Heugel that was founded in 2021.

Jane Duncan / Jane Duncan Photography

In Galveston, in a boutique hotel that was rehabilitated from a mid-century beachfront motel, they were tasked with creating a 55-seat anchor restaurant that would appeal to visitors and locals alike. This is tough on the famous old school island, where “BOI” (Island Born) still teaches the mentality of extravagant social crowds. (Happily among Lucien’s partners is Galveston’s Keith Jacoby, who has to break some ice.)

Yu and Hugel plan to take on the challenge with a menu that focuses on Yu products and beloved local Gulf Coast proteins, handled in a style described as “American progressive by France.”

Yu states that The Fancy will not be a seafood restaurant, but will be based on ingredients from the Gulf of Mexico used in unexpected ways. They promise a shrimp cocktail “with a lot of sauces” in it, which sounds fun; And a whole roasted flounder with oxtail and mustard green sauce, which sounds like the most fun.

Seafood sourced from other beaches may appear as cold lobster ravigote, or as pork and beef balls with a warm mussel and olive salad. Anyone who knows U’s devotion to French scuba diving in Houston will welcome his luxury version of the American classic.

sumptuous french sauce with rib eye pieces, comte cheese, thyme percelad and mushroom;  whole grilled flounder with braised oxtail and mustard greens;  Pork Belly Roast and Grilled Gulf Oysters with Vin Blanc;  Strawberry cake with sweet cream.  raw bay bay tomato, oregano and lemon;  refrigerated lobster with ravigote flavors;  a salad of bitter greens and sweet citrus with a lemon-tea dressing and Meyer green;  Meatball House with Warm Mussel Salad, Chili Peppers and Olives from The Fancy at Hotel Lucine

sumptuous french sauce with rib eye pieces, comte cheese, thyme percelad and mushroom; whole grilled flounder with braised oxtail and mustard greens; Pork Belly Roast and Grilled Gulf Oysters with Vin Blanc; Strawberry cake with sweet cream. raw bay bay tomato, oregano and lemon; refrigerated lobster with ravigote flavors; a salad of bitter greens and sweet citrus with a lemon-tea dressing and Meyer green; Meatball House with Warm Mussel Salad, Chili Peppers and Olives from The Fancy at Hotel Lucine

Jane Duncan / Jane Duncan Photography

Heugel develops high-end cocktails for his brand to go along with Yu’s menu, but promises that drinks at The Fancy will be “considerate” for a wine list of nearly 100 selections, with an “above average” glass number. He and Yu will be responsible for pool drinks and dining, an all-day snack bar, a lobby bar called The Den, and a rooftop bar, as well as room service.

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