Lulu

The story

Lulu Restaurant Westwood Los Angeles – Seasonal Californian Cuisine by Alice Waters & David Tanis

The Restaurant

Lulu calls the courtyard of the Hammer Museum in Westwood Village home, offering both indoor and outdoor seating. Conceived with legendary chef and food activist Alice Waters and opened by acclaimed chef, writer, and cookbook author David Tanis, the restaurant is named after the wise Provencal cook Lulu Peyraud, whose hospitality at Domaine Tempier has long inspired its founders. The space is a shared celebration of good food that is good for the planet.

The Food

Seasonal local produce anchors the cooking; the market dictates the menu. You will find Tanis and other Lulu chefs at the farmers’ markets most mornings, sourcing from a network of small, nearby farms practicing regenerative organic agriculture. The result is wholesome, delicious food grown using methods that combat the climate crisis. The kitchen offers a daily changing three-course market menu for both lunch and supper, alongside an à la carte selection of salads, soups, sustainable meat, and vegetarian main courses. A bar menu with special aperitifs is available throughout the day.

The Philosophy

Lulu is a restaurant committed to prioritizing sustainability through local, regenerative food and design. The restaurant’s mission focuses on procuring food directly from farms like Weiser Family Farms and Stemple Creek Ranch, whose methods ameliorate the land for future use. This commitment to quality and seasonality has earned the restaurant a Michelin Recommended distinction in the Michelin Guide. It is a place to explore the Hammer Museum (admission is free), then gather for a meal that reflects a deep connection to the land and the community.