Restaurant LuLu is working with Open Table to offer customers an Appetite Stimulus Plan. Reserve thru Open Table

Nov.17-Nov.21st. 3 courses for $35.oo

First Course:

Watercress and radicchio salad with persimmons and hazelnuts

or

Calamari salad with tangerines, chilies and Meyer lemon vinaigrette

Main Course:

Chicken and house made chorizo brochette with grilled eggplant and smoked paprika

or

Garganelli pasta with chanterelles, leeks and pecorino

Dessert:

Poached pear gratin with licorice ice cream

Hear What Our Customers Are Saying!

"I hadn't dined at LuLu in many years. I was very impressed with both the service and the quality of the food! I started with the romaine & pomegranate salad, my friend had the roasted beets. We shared both which were very fresh and tasty. For my entree, I ordered the halibut which was topped with an incredible tangy salsa. My friend had the flat iron steak which she also loved. For our meal, the waitress made two great wine recommendations."
By an OpenTable.com user

who dined on 10/28/2008

(review submitted 10/30/2008)



"After dining at so many trendy new restaurants featuring "inventive creations" that try too hard, it was a relief to go back to the basics San Francisco-style. The food at Lulu's was hearty, delicious, of generous portions, finely honed flavors, and 100% comfort on a cold night."

By an OpenTable.com user

who dined on 10/28/2008

(review submitted 10/30/2008)


"LuLu is always a fun place to go for a large group and this time was no different. It's got a great energy level and the food still is top notch. Our server recommended a wonderful wine and helped us figure out the right amount of food for table. We had a great experience."

By an OpenTable.com user

who dined on 09/19/2008

(review submitted 09/25/2008)


"We always enjoy LuLu! The energy and attentive service keep us coming back. And, your food creations are so enjoyable. I introduced my business partners to your wonderful Brussels Sprouts and won them over."

By an OpenTable.com user

who dined on 10/20/2008

(review submitted 10/22/2008)

LuLu Fixed Price Lunch

We have recently started a Fixed Price Lunch following the success of Dine About Town. Coupled with the lowering of prices of lunch items we think this adds more value for our customers.

So far it seems to be a popular way to go. Everyone wins. People in the SOMA area can have a wood fired pizza, salad or pasta along with other lunch items at a more reasonable price and LuLu gets to see more customers and let you see exactly what LuLu can offer.

The menus will change and our philosophy will remain, give you the best possible food and a fair price.

Please read the Blog linked below for look at lunch.
BUNRAB DAILY FEED

Wild Salmon is Here!!!

Dave, our fish guy at All Seas, called and WILD ALASKAN KING SALMON is at LuLu. Served with sweet Brentwood corn and cherry tomatoes. The dish just says summer. This fish is beautiful. High in Omega-3 fish oil,dense and meaty.It doesn't get any better than this.

Another new item,just in is California White Sea Bass. Thick,white fillets are seared on a hot la plancha to give it a crispy skin. Served with potatoes,chilies and olives.

We know things are tough. Restaurant LuLu has lowered our lunch prices. We would love to see you here and try us out. In the near future, we will implement a fixed price lunch menu in addition to our regular lunch menu.

Thanks to Everyone

It's been a busy couple of weeks at LuLu. We had 2 conventions and Dine About Town at the same time.

We all lived to tell about it. First, thanks to the staff for putting in long, hard hours and doing an outstanding job. It was a little trying at times but it all turned out great.

Thanks to all our customers over the past 2 weeks. We know you had other choices but you came to LuLu for your parties,lunches and dinners. Without you we would have nothing.

Dine About Town Menus are Here!!!!

I finally finished the first few days of the Dine About Town menus. The link to the LuLu Dine About Town is also on this blog.

Here are a few pictures of the dishes we are going to start with. Please remember, these menus are not etched in stone. Things happen in the restaurant and changes may be made but I will start our 2 weeks with these dishes.

Grilled Lamb Sirloin with Eggplant and Harissa

Beet and Watermelon Salad with Goat Cheese and Watercress

Tomato and Mozzarella with Arugula Pistachio Pesto

It's Dine About San Francisco Time

Dine About Town San Francisco 2008 Information

Dine About Town 2008 part 2 is quickly approaching. We are still trying to finalize the lunch and dinner menus. Bresaola has been curing for a month and should be ready for a small plate or salad. This week we are making butternut squash ravioli and freezing them for a pasta dish. I know you will find a traditional Bolognese Sauce on house made pappardelle. John S. of the country pate man has citrus and chili salalmi and lamb salami also curing and expect to see these somewhere.

The timing is also right for burrata. Our shipment from Italy comes once a month and it should be arriving at LuLu ant any moment. Along with some organic tomatoes, fresh basil and California Extra Virgin Olive Oil and you have a perfect summer salad.

95 Degrees and Time For Something New

Since it's been hovering around 95 degrees in San Francisco we felt it was time to start breaking out the corn and tomatoes.

Grilled Loch Duart Salmon with a ragout of sweet corn, tomatoes and basil. The salmon is sustainably raised and just a great product. We like to get the skin really crispy to contrast the soft and buttery salmon. A little salad of pea sprouts dressed with organic extra virgin olive oil finishes the dish. The dish is a very light because we use no butter or cream. To get the rich taste in the ragout we just put corn and water in the blender with some nutmeg and sugar and let it go until smooth.



Of course we had to add on a pizza. We are famous for our wood oven baked pizza and we just had to do it.
Organic Wilgenberg Tomatoes are sliced and put on top of mozzarella and fontina cheese.
Into the inferno and baked until brown and crispy. The pie is finished with Parmigiano-Reggiano, basil and wild arugula.

Simple and perfect.






Ever since we watched Chris Cosentino from Incanto on Iron Chef America we wanted to start using more of all the product we purchased. The less we waste the better for all of us and the more interesting for our customers.

John S. one of the sous chef's had to make an "everything" country pate.
He added duck rilette, duck livers, ground pork and confit of duck gizzards for a true Country Pate. We served it with some grilled ramps (wild onions), sweet and sour onions, cornichons and whole grain mustard.