L. R.
Yelp
This little place is so non-de script that I've lived near it for years and never ventured in. The one time that I did go in, the lady at the counter informed me that they didn't take credit cards. I made it there yesterday and Viola! They now accept credit and debit!!! Rejoice all ye! Rejoice!
The ambiance: There are 8 tables in all and approximately 18 chairs. Take out is your best option in my humble opinion. The building is run down. And there is a big sports theme all over the walls.
The sides:
I don't eat macaroni and cheese. I can't stand the stuff. My sister on the other hand does enjoy it. She informs me that they have very good mac and cheese. Cheesy, creamy, and tasty.
The collard greens are to die for!!! You can taste the smoked ham hocks. The greens are firm, not too bitter, and perfectly seasoned.
The rices that they prepare are made very well. The yellow rice is good, but the pigeon peas and rice are better.
The ribs: I enjoyed the ribs. My one issue was that my order of ribs were a little on the tough side. The sauce was good though. I can see that sauce smeared all over anything and being a big hit.
The Oxtail: There are two luxurious cuts of meat on every cow that always make my day: the tongue and tail. These people know how to slow stew oxtail until it's falling apart, and so tender. I will be going back for more!!!!
The conch: When I saw it on the menu I knew that I had to try the deep fried conch. I had my doubt because I've had some really tough conch in the past. However, Mama Lucy's tenderizes their conch perfectly. The breading was light and tasty. It wasn't too overpowering at all. It was perfect. If I have a complaint, it isn't regarding the conch it was the fact that I didn't get any lemon or lime with my order. Thankfully, my order was a take-out and I had some at home.
Tilapia: I've heard that they have excellent tilapia. I have yet to try it. I will be going back to try it.
Souse: Mama Lucy's motto is "Where Souse is Boss." I'm going to go back later and try it. If you don't know what souse is, it's a brined meat that's been stewed until it falls apart. Traditionally, it's a head cheese but I've seen the term applied to chicken wings that have been cooked by this particular form of cooking.