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.

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.

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At lunch, Lulu offers a daily changing three-course market menu as well as an à la carte selection of salads, soups, sandwiches, light lunch fare, coffee, tea, and desserts. Lunch is served Tuesday through Sunday. A bar menu is available throughout the day. For supper, in addition to the three-course market menu, there is small à la carte menu, with salads, first courses, fish, sustainable meat, and vegetarian main courses. Supper is served Tuesday through Saturday. A light bar menu is available as well. Seasonal local produce anchors our cooking; the market dictates our menu. You’ll find Tanis and other Lulu chefs at the farmers’ markets most mornings.