Wednesday, June 18, 2003

Mama Lucia's: It's her sauce

Leonard Guillaume's Italian mama made extraordinary sauce. His grandmother spoke no English and his uncle cured his own sausage and made his own wine. With this fine food tradition, owning a restaurant was not a stretch.

In fact, Mama Lucia's, Guillaume's delicious addition to the Southside's culinary choices, is no amateur endeavor. He has 20 years experience in management and professional cheffing.

As the owner and chef at Mama Lucia's, he brings his authentic tastes and restaurant savvy to East Coweta. But customers are more likely to meet Barbara, Guillaume's wife. She has over 30 years experience in restaurant front-end management and service, so she handles the staff and dining room, and gets to know the customers.

According to Barbara Guillaume, "A true Italian will order spaghetti and meatballs. If the meatballs and sauce are good, they'll come back.

"They love it," she added. "One of the Italian regulars still eats spaghetti and meatballs every time he comes."

Leonard Guillaume recommends the baked manicotti. "We make the pasta fresh here. It's very light. I roll out the pasta here, and the cheese is really fluffy."

From one dish to the next, the high standards and quality are evident. "We use the most expensive, richest cream on the market for our alfredo," said Leonard Guillaume. "We process whole garlic here."

His marsala sauce calls for homemade veal stock and homemade chicken stock, which he makes once or twice a week for his meals. "That's where you get subtle flavors. That's the independent restaurant experience. The personal touch is the added flavor," he said.

It's a true family endeavor; the Guillaumes' adult son also works in the kitchen. Mama Lucia's executive chef Zachary Basque, who also has an Italian mother, prepared for the restaurant opening with a culinary tour of Italy. The three professional chefs Basque, Guillaume and his son are the sole preparers of dishes like Lobster alla Farfalle (cold water lobster tail sauteed with pasta bows, artichoke hearts and roasted red peppers in a lobster cream sauce.)

Barbara Guillaume's top pick for her customers is seafood cartuccio, which has flounder, tuna, mussels, clams and scallops baked in parchment paper with capers, black olives, tomatoes, shallots, fresh basil and linguine. At $17.99 it's one of the more expensive dishes on the menu, which averages $12.99 for a meal.

"I know it by the scent," she said. "You can tell it's Italian. You can smell it in the air."

The Guillaumes are not just concerned with the taste and smell aesthetics. Mama Lucia's dining room is a harmony of periwinkle blue and sea green, with well-placed art and glass and wrought iron tables.

With Barbara Guillaume's green thumb, the outdoor seating area is surrounded with blooming vines and plants. For those who appreciate good music, Mama Lucia's offers live jazz each Thursday from 7-9 p.m.

Guillaume's mama no longer makes her signature marinara, as she passed away in 1991. Customers can see her portrait and have a taste of her sauce at Mama Lucia's, located in the Thomas Crossroads Shopping Center at the corners of Highway 34 and Highway 154. From Fayette County, take Highway 54 toward Newnan. Stay straight and continue on Highway 34 at the Collector's Corner, Mama Lucia's is on the right, just before Highway 154.

For questions or reservations call 770-253-2501.

Back to Dining Guide Home Page | Back to the top of the page