Conceived with legendary chef and food activist Alice Waters and led by acclaimed chef, writer, and cookbook author David Tanis, Lulu is a shared celebration of good food that is good for the planet. Lulu is a restaurant committed to prioritizing sustainability through local, regenerative food and design. Our mission focuses on procuring food directly from small, nearby farms practicing regenerative organic agriculture, which results in wholesome, delicious food grown using methods that combat the climate crisis.
Our restaurant is named after a wise Provencal cook, Lulu Peyraud, whose cooking and hospitality at Domaine Tempier in Bandol, France has always inspired David and Alice.
We can accommodate groups of 9-24 with our prix fixe menu (please refer to the information on our website). Parties larger than 24 people require a buyout. For more information, please visit:https://www.lulu.restaurant/partiesandevents
service was friendly but super slow. Felt forgotten and we were a party of 4. Food very light for the price. Great for lunch. Would not return for dinner.