The Den at Hotel Lucine — Restaurant in Galveston

A Bite at Hotel Lucine

I arrived at Hotel Lucine on a blustery Galveston evening, salt wind rattling the palms along the Seawall. Stepping inside, I found myself in a dimly lit space that was part hotel lobby, part living room, and part who-knows-what. There was no obvious host stand in sight—just a chic mishmash of vintage couches and potted palms. For a moment I wondered if I’d wandered into a private cocktail party or simply missed a “Please wait to be seated” sign hidden in some artsy corner. The layout was ambiguous enough that confusion greeted me before any staff did, and I caught myself standing there, turning in a slow circle, unsure where the restaurant actually began.

Just as I was debating whether to retrace my steps and look for another door, a young waiter bounded over with an apologetic grin. He wore the hotel’s casual uniform and the kind of earnest expression that forgave the slight disorganization. “Sorry about that, folks! Grab any table you like,” he chirped, waving an arm toward a cluster of tables beyond the lobby area. We navigated past a retro credenza and some low-slung chairs to settle at a small marble-topped table. Our waiter—let’s call him Evan—was clearly a little green. He fumbled momentarily with the menus, accidentally offered us last week’s specials, then corrected himself with a blush. Yet his good spirit was infectious. In his unpolished but well-meaning way, Evan embodied that island friendliness Galveston is known for. I’ve had polished service in stuffy fine-dining rooms, but this kid’s genuine enthusiasm was a welcome trade-off for a forgotten fork or two.

After a long day of traveling, nothing fixes the mood like a good drink. I ordered a margarita to shake off the road dust, and it arrived swiftly in a squat glass with a lime slice as bright as a traffic light. One sip in, I was impressed. The margarita was flavorful and well-executed – the kind that makes you close your eyes for a second. Tart lime and smooth tequila did a little tango on my tongue, balanced by a hint of orange liqueur. The rim carried just the right amount of salt, so each sip was a quick salt-kiss followed by citrusy coolness. As I savored that first gulp, I could feel the tension of the confused entrance melt away. Around us, the restaurant was quiet; maybe two other tables were occupied. It was the kind of slow night where you catch snippets of the bartender singing along to the old blues playing overhead. We didn’t mind the calm – it felt like we had stumbled into a secret, sheltering from the drizzle outside with a damn good cocktail in hand.

We started with a smoked fish dip as an appetizer, a nod to the Gulf locale. When it landed on the table, the aroma announced itself before the plate touched down: that sultry, rich scent of smoked fish that always reminds me of campfires by the water. The dip was presented in a small crock, swirled with a drizzle of olive oil and surrounded by crispy shards of toast. I scooped up a dollop. It was indulgently creamy yet airy, studded with flakes of what tasted like smoked local catch – perhaps amberjack or redfish – giving it a deep oceanic savor. The first bite was particularly delicious: smoky and salty, with a slow build of spice and tang from a bit of lemon zest and caper folded in. It had layers of flavor that revealed themselves one by one, like a good story unfolding. By the second bite, I was hooked. There was comfort in that dip, the kind of simple, well-crafted food that makes you sigh contentedly. I dragged a piece of toast through it, enjoying the contrast of the warm, crunchy bread against the cool, velvety spread. In that moment, with blues music humming and a great margarita within reach, the hiccups at the start seemed inconsequential.

Our entrees arrived next, and front and center was a hamburger with marinated beets that I had been curious about from the moment I’d glanced at the menu. The burger - (ran out of room) P.S- the lady with kick ass tattoos...

I have never in my life written a review that is not positive. I was so disappointed by this place, I had to say something. As someone who works in the service industry, I understand what it is like when someone walks in late to a restaurant. My family and I are from out of town and we came in for something to eat after a long day. I feel like it is different if you eat at a hotel that people sleep at rather than going into your everyday restaurant. With that said, I still felt very bad for coming in late. Since I am a server myself and I told the person who sat us if there, If there is any inconvenience at all of serving us food there it is no worries if we get turned away. She said it was absolutely fine and to sit down at the bar. We sat down at the bar and Reagan was our bartender/server. I have never been treated so poorly at a restaurant in my life. She was unkind, rude, and dismissive. If you are going to be working in the service industry, even if something upsets you, you should still have the skills to be kind. The food was good and the drinks were expensive which was ok, but the experience was so awful we had to get out of there. If you are reading this and considering coming here, I would recommend going...

Inside Hotel Lucine, you’ll find The Fancy a fresh, upscale take on Galveston dining. The ingredients are clearly high-quality, the food was delicious overall, and the ambiance is laid-back yet elevated, with soft lighting and a modern beach vibe.

We started with the aguachile, cheese & bread (Texas toast with a pimento cheese mix), and the pickle plate all made in-house and full of flavor. That Texas toast? Absolutely fire.

For mains, we had the blacked redfish and the Jolly Farms half chicken. The chicken was super moist but unfortunately a bit bland. The rice tasted like minute rice with a little butter not sure if that was due to us having the last reservation or if that’s just the standard.

The drinks were incredible thoughtful, unique, and perfectly balanced.

Service was great, and the overall design and feel of the restaurant were definitely on point. We’ll be back, but next time we’ll try...