Since opening nearly a decade ago, Lucky 32 has become a culinary mainstay for business professionals, families and dating couples alike—all of whom have come to appreciate its reliable provisions, proficient service and stylish atmosphere.
On any given day, diners will find a veritable smorgasbord of local and organic offerings—from seasonal vegetables, fruits and herbs to wine, coffee and dairy products. It seems one of Lucky 32’s core operational beliefs goes something like this: the nearer the farm to the fork, the better the flavor.
Another Lucky 32 hallmark is a supplemental rotating menu that reflects the various seasons of the year. A few years ago, the list of options shifted toward southern flavors with a Carolina flare.
Foundational menu standouts include shrimp and grits; pulled pork on Johnny cakes with an addictive spicy voodoo glaze; and the signature meatloaf, which is wrapped in bacon and covered with mushroom gravy. Additional selections that are emblematic of Lucky 32 are the pan-friend green tomatoes appetizer and the distinctive Suffolk chicken with country ham cream sauce.
Speaking of distinctive, the made-in-house desserts are share-friendly sized and worth every über-caloric bite. Can’t-miss options are the delectable chocolate peanut butter cream pie and the apple turnover with caramel sauce.
If you happen to be watching fat grams or have other dietary restrictions, “guilt free” selections are available. Even other menu selections are modifiable to reduce sodium and fat or even be prepared free of gluten.
When it comes to ambiance, Lucky 32 boasts one of Cary’s most attractive and chic restaurant interiors. High ceilings, plush carpeted floors and cozy, private booths make for a relaxed yet sophisticated feel. What’s more, the soft, overhead illumination helps create a warm and inviting milieu.
Interestingly, the eatery’s unconventional light fixtures were created exclusively for Lucky 32 by Raleigh artist Matt McConnell. The striking light diffusers and tulips hang in the main dining room and in the bar area and are often the topic of conversation among patrons.