On March 11, Caroline Styne and Suzanne Goin announced the closure of their beloved West Hollywood haunt Lucques  after 21 years. It was a sock in the stomach for generations of diners who enjoyed Goin’s  seasonal Sunday suppers, special events like Rib Fest, the constantly evolving and organic craft cocktail creations from bar chef Christiaan Rollich, and chef Javier Espinoza’s artistic interpretation of ingredients fresh off the farm.

“Through our two decades at Lucques, we have seen many engagements, marriages, family celebrations and children born,” the restaurant duo said in a statement. “We have seen our own families form and grow. The highlight of it all has been beyond food, wine, service and atmosphere — it has been the relationships we have built with so many people who have come through our doors and lived their lives within the four walls of our first-born restaurant. We cherish those memories and they will live forever in our hearts.”

But in these fluid and constantly changing times, never say never.

This Thursday, May 7 — the very date that was to be the last day of public service in the cozy dining room of the former carriage house  — the full-service catering arm of the Lucques Group, will begin takeout and delivery of Goin’s signature dishes. The menus will continue with a weekly changing Lucques Supper Series created by award-winning chef Goin, in addition to a complete brunch kit, pantry items and other selections.

Suzanne Goin (left) and partner Caroline Styne at the Hollywood Bowl (Michele Stueven)

A variety of sparkling, white, rosé and red wines curated by Styne, are available by the bottle or boxed sets. Rollich completes the menu with two of his ready-mixed batched cocktails to-go: Fire and Smoke (mezcal and blood orange with nutmeg and chili de arbol) and the Mustang (vodka and orgeat with empirical spirits fallen pony blend.)

Ordering is exclusively through TOCK for safety-compliant curbside pickup at The Larder Maple Drive from Thursday through Sunday from 4 p.m.-7 p.m. Delivery is also available within a five-mile radius for $15.  This week’s  supper series  for Mother’s Day includes radicchio and market greens with Meyer lemon, shaved pecorino, anchovy and soft egg for starters, then a choice of Scottish salmon with risotto carbonara, asparagus, pea shoots and gremolata or braised beef short ribs with potato purée, spring onions, Swiss chard and horseradish cream. Brown butter almond torte with Murray farm cherries and letterpress chocolate is for dessert ($45 per person.)

They’ve also got brunch boxes, burger kits as well as salmon filets and rib eye steaks to cook at home and a selection of baked goods from The Larder Baking Co. Sister restaurant a.o.c. is also opening for takeout and delivery in time for Mother’s Day with signature items like their popular Spanish fried chicken.

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