Inside the Quicks’ half-million-dollar restaurant art collection

For restaurateurs Robert and Mary Lucille Quick, the il Bracco and Bobbie’s Airway Grill walls aren’t a design afterthought — they serve as a nearly half-million-dollar extension of the couple’s own art collection.

Original works and limited-edition prints by artists like Alexander Calder, Roy Lichtenstein, Agnes Martin, Wayne Thiebaud and Robert Rauschenberg hang on each of their restaurant walls.

We sat down with the Quicks to hear about the collection and their favorite pieces.

What got you started collecting art? Do you remember your first pieces?

Mary Lucille: Absolutely. My love of art really began growing up in my grandmother’s home. My grandmother, Lupe Murchison, was an avid collector and passionate supporter of contemporary art in Dallas, so I was surrounded by great work from an early age. That exposure really shaped the way I look at art today. I later went to study fine art at Texas Christian University, which deepened that interest even more.

Robert: Mary Lu is the one who taught me about art. Her knowledge and passion for it are contagious. As soon as we were in a position to start collecting art together, we did. Our first major piece was Numbered Legs by John Baldessari, which we purchased from Berggruen Gallery in San Francisco. It now hangs in the women’s restroom at il Bracco in Highland Park.

Mary Lucille: It always makes me smile when I see it. It was the first meaningful piece we bought together and really marked the beginning of our collection.

What is your favorite piece hanging in one of the restaurants? Favorite style?

Mary Lucille: It’s hard to choose because there are so many special pieces I love, but right now, I would say the Elizabeth Murray at Balboa feels especially special. It has such an incredible presence in the space. I’m also very partial to the David Shrigley works at Bobbie’s. In general, I gravitate toward contemporary art and tend to lean more abstract in my personal taste.

Robert: My favorite piece isn’t hanging in one of our restaurants, but it inspired one of our dishes. In our home, we have a piece by Wayne Thiebaud called Lemon Meringue. When our team was discussing adding a lemon meringue pie to our dessert rotation, I brought in the piece and said — let’s do this! It took a lot of effort from our bakers and culinary team, but we were able to replicate the painting almost exactly — and it tastes the way I imagined when I look at it.

Do the two of you have similar artistic interests?

Mary Lucille: We do, but we have slightly different instincts. I tend to gravitate toward more abstract work, while Robert strongly prefers pieces that are a bit more literal.

Robert: Luckily, there’s a lot of trust and respect between us when it comes to each other’s eye and style, so the collection ends up feeling balanced.

Are the collections at each restaurant more reflective of personal interest or the restaurant’s style?

Mary Lucille: I would say they are definitely rooted in personal interest first. The art reflects what we love and what we’re excited to live with. That said, when we’re placing pieces, we do try and be thoughtful about how they relate to the overall style and personality of each space. I also love the idea of art living in spaces where people gather, and restaurants are such a fun place for that.

Are there any pieces in either il Bracco or Bobbie’s that elicit a memory or story that you could share?

Robert: The Baldessari we mentioned earlier definitely carries a lot of meaning for us. It was the first significant piece we purchased together, and it also started our relationship with John Berggruen and his gallery. It feels fitting that it still hangs at il Bracco, our first restaurant.

Are there any “must-haves” (either artist, style or specific piece) that you’re still looking for?

Mary Lucille: There are always artists I’m dreaming about adding to the collection. One of my favorites right now is Chris Wolston. His sculptural work is incredible, and finding the right place for one of his pieces, either in a restaurant or in our personal collection, would be really special.

This interview has been edited for clarity and brevity.