Luc's executive chef, Philippe Verpiand, presents lunch and dinner menus teeming with classic comfort dishes and French-inspired Southern fare. Patrons begin gastronomical endeavors with truffle-oil-and-parmesan french fries ($4) or organic beet salad with spring mix, blue cheese, and walnuts ($7.75). Dressier than a typical sandwich in a tuxedo T-shirt, the lunchtime veggie panino houses fresh mozzarella, roasted peppers, eggplant, tapenade, and basil sauce ($7.75) inside its cushy carbohydrate jacket. Atop a bed of sautéed veggies and mashed potatoes, a red-wine sauce saturates braised chicken thighs ($11.25) and fork-tender beef short ribs ($17.95), and Atlantic salmon takes comfort in the company of crab ravioli, coconut-cauliflower cream, and curry oil ($14.95). Luc's specialty mac 'n' cheese with mozzarella, parmesan, blue cheese, and peppered bacon ($9.95) is available for both afternoon and evening noshings, and when used as a breakfast of leftovers is both a delicacy and a thoughtful belated Mother's Day gift.