Lulu is the Hammer’s new restaurant opening this fall led by acclaimed chef, writer, and cookbook author David Tanis and conceived with legendary chef and food activist Alice Waters.
Lulu is a shared celebration of good food that is good for the planet, a restaurant committed to local, regenerative food sourcing and design. Prioritizing sustainability in every way, the foundation of Lulu’s mission is to procure directly from small, nearby farms practicing regenerative organic agriculture, which results in wholesome, delicious food grown using methods that combat the climate crisis.
Open for lunch to start, Lulu offers an a la carte menu as well as a three-course prix fixe menu. Staying true to Tanis’s ethos of “market cooking,” the menus change daily depending on which items are procured from farmers and purveyors.
Examples of dishes on the menu include appetizers such as baked Sonoma goat cheese with garden lettuces and golden beets, and California halibut carpaccio with Meyer lemon; main dishes like Mediterranean fish and shellfish stew with local rock cod and Dungeness crab, and North African lamb tagine with saffron couscous; and desserts such as lemon tart with créme Chantilly, and olive oil walnut cake with pomegranate. Lulu’s a la carte offerings include focaccia sandwiches like mozzarella and arugula with Casella’s prosciutto and a vegetarian eggplant Banh Mi.
Hours and Reservations
Lulu is currently serving lunch during regular museum hours, Tuesday through Sunday, 11 a.m.—6 p.m. Lunch reservations available between 12—2 p.m.; walk-ins welcome all other times.
Please note: Lulu will close at 3 p.m. on Saturday, May 14 and will be closed all day Sunday, May 15.
Hammer members enjoy a 10% discount. Become a member today.
Follow @lulurestaurantla on Instagram!