The Big Picture
Lutie's at the Commodore Perry Estate on Red River Street has a new executive chef: Jakub Czyszczon, who is introducing dishes informed by his Polish heritage and a farm‑to‑table approach that leans on ingredients grown on the property. KVUE's Foodie Friday segment visited Lutie's to sample the new menu and report that the restaurant continues serving the public from the estate property.
What Changed
Czyszczon has added family‑inspired touches to Lutie’s menu while keeping some house signatures. New items mentioned by the chef include a gougère filled with apricot jam and cheese, a crispy soft‑boiled egg that’s battered, fried and served with a salad (with an option to add Polish caviar), and entrees such as roasted chicken and dry‑aged duck with mole and sweet potatoes. The restaurant retains staples like the estate bread and the Kouign‑amann ice cream served at brunch and in a salted‑caramel ice cream format.
What's Next
Lutie's is open daily from 4:30 p.m. to 10 p.m., with weekend brunch from 10 a.m. to 2 p.m.; the Commodore Perry Estate itself remains member‑only but the restaurant welcomes the public. KVUE's story and video ran as part of its Foodie Friday coverage; the report does not provide pricing or reservation links for specific dishes, so check Lutie's direct booking page for reservations.