Today we’d like to introduce you to Zach Womble.
Hi Zach, thanks for joining us today. We’d love for you to start by introducing yourself.
I’ve always been a cocktail connoisseur. While most of my friends were smashing natty at the University of Miami, I was frequenting upscale cocktail bars and the local TGIFridays, just for the incredible bartenders. After college, I majored in business and started working in corporate QSR. I managed 50 Burger Kings for corporate and then moved to the franchise side. A few years later, I packed my bags and moved to Chicago, where I worked for a large hospitality group. I could take venues in the red for years and bring them back into the black. Eventually, I went out independently, starting a consulting business focused on profitability through their beverage programs.
I had my best friend and sidekick, Lucky, this entire time with me. Lucky was a feisty Pug-Chihuahua mix who was my loyal companion for over six years. He passed away in December 2019. To say I was devastated would be an understatement. I had been frequenting a pub in Chicago almost every Sunday, and I had become great friends with one of the bartenders, Kevin. After Lucky’s passing, Kevin started creating cocktails in Lucky’s honor; thus, the Chihuahua Valhalla was born.
It wasn’t intentional then, but I had been collecting the people who would be integral to Lucky’s for years. Our beverage director, Kevin Guerrero, got me through the loss of Lucky and helped create some incredible cocktails. I met our chef, Marissa Tuñon, through one of the businesses I consulted for. Our head of marketing and interior designer, Taryn Taylor, and I dated before realizing we much preferred each other’s friendship and business partnership. The original concept was supposed to open in Chicago, but after visiting Austin in 2020, we fell in love with the city’s energy. After over two years of creativity, research, and development, hiring the right people, and searching for the perfect spot – here we are!
Alright, let’s dig a little deeper into the story – has it been an easy path overall, and if not, what challenges have you had to overcome?
The road to opening Lucky’s certainly wasn’t smooth. It took us about a year from meeting with our commercial real estate broker to signing a lease. Being self-funded was one of the biggest challenges. We had multiple venues that would get to the proposal or even lease negotiation stage, and then the deal would fall through because another business with more investor backing would swoop in at the last minute. While this was discouraging at the time, we ultimately ended up exactly where we were supposed to be. Our broker, Jeremy, intentionally guided us through the process and helped us find spaces that made sense for our concept. We had the idea of opening near Vintage Bookstore & Wine Bar multiple times and wound up right across the street from them. Everything in this process takes longer than you think it’s going to, going back and forth with lawyers, construction, ordering furniture, reordering furniture, hiring, and training. I won’t tell you when we initially thought we would be open, but it certainly wasn’t as late as 2023!
We’ve been impressed with Lucky’s, but for folks who might need to be more familiar, what can you share with them about what you do and what sets you apart?
Lucky’s features a globally inspired, intimate, & eclectic, thoughtfully crafted beverage experience paired with Mexican fusion small plates. We’re bringing a new concept, themed around good luck charms, with a lounge-like feel to the culturally rich neighborhood of Central East Austin.
We greet every guest with a welcome shot, whether or not they’re drinking alcohol that evening. We have a wide variety of specialty cocktails and mocktails on our menu and can offer the classics. Our brand is high-end yet approachable. We handcraft the syrups used in our beverage program and offer unique touches you need help finding elsewhere. But there’s something for everyone!
Lucky’s has Happy Hour every day from 4-6 pm. We’re excited to expand programming and build a fun hangout for locals. Our plans include live music, trivia, game nights, and a comedy show. We have plans to extend our hours and offerings to include a 3-day-a-week Brunch in the next few months. We’re bringing a powerhouse leadership team from Chicago and have hired some top-tier local talent. (You bet that means we have Malort on the menu!)
Executive Chef, Marissa Tuñon, was trained at the Cooking and Hospitality Institute of Chicago, earning a Culinary Arts Certificate from Le Cordon Bleu Program. Marissa’s career working with Michelin-starred Chef and Humanitarian José Andrés carries many accolades, including one of the Top 10 Mexican Restaurants in the United States. She’s served as Executive Chef and Director of Operations at several concepts in Chicago.
Beverage Director, Kevin Guerrero, has a decade of experience writing beverage menus, managing, and bartending throughout Chicago. Kevin was raised in the restaurant industry, working at his family’s Mexican restaurant and bar, El Jardin, which originated in Wrigleyville in 1960. Previous venues include Wazwan, Owen & Engine (Bib Gourmand Venue), Red Door Kitchen, & The Drake Hotel.
Zach Womble, managing partner, and acting General Manager, has spent several years as a hospitality consultant for bars and restaurants. Before that, he managed 4 full-service hospitality venues. Lucky’s is a concept near and dear to Zach’s heart. Lucky’s underlying namesake was a senior rescue dog who was Zach’s companion for over six years. The commitment to dog-friendly programming and patio space, launching with better weather, and giving back to local rescues through the venue and our supplier partners is integral to our brand DNA.
Contact Info:
- Website: www.luckysatx.com
- Instagram: https://www.instagram.com/luckysatx
- Facebook: https://www.facebook.com/luckysatx
Image Credits
David Douglass, Taryn Taylor
