Lulu's is spacious, well…just big. There is a sunken main floor, 100 foot bar, blue and white wall paintings on a yellow wall. The daughter of the owner is named Lulu at which the name of the restaurant derives from.
Two rooms are being rented tonight for a party. This is a fun Earthy place. It is opened for New Year's Eve if you need something to do on that night. Funny how it feels like 1993 in 2007, the feeling here is lively and new. There are foodies everywhere in here tonight. People are happy here. If your mind feels like wandering, there is a pool blue skylight to look at. The crowd is mature with a sprinkle of youth around the room.
Ann Combs is an incarnation of pure hospitality. Any restaurant would be honored and lucky to have her… The service favorite bottle of wine is Cesari Il, Bosco Amarone, 1997. Lulu's is featured in Wine Spectator three times a year. I can see why Lulu has a sister restaurant next door. It is an Asian restaurant called Azie. You will be hearing about it from IllogicalNews soon… Brunellos and Amarone are offered by the glass. This is a rarity in most restaurants. Intellectual is a lofty state and the heart is higher, the two combined…well…Heaven. The Bondol wine from France rivals most wines. I say most because I have not tasted, smelled, or seen everything on my premise right now. Bondol is imported by Kermet Lynch Wine Merchant.
My seat is facing the kitchen and the pizza oven doubles as a fireplace visually. The pizza is dancing and flying right before my eyes. A girl in the next table is wearing a net dress…hours of operation. Alex, the manager's personal philosophy about Lulu's is that folks have a nice, comfortable, warm atmosphere, and enjoy good food as well as sublime wine. The wine list is excellent. As Alex says, the wine list is unprecedented to a restaurant. The education of elevation comes from the sophistication of the wine that is introduced to the populace. From this, education of the subtleties can blossom.
My server, Leo, is serving bread with a sincere smile. The colors of my vegetarian Lulu's feast is a bright and cheerful beet salad, bread, and grilled eggplant in a rich thick green olive oil. Basic is the perfection at Lulu's. The palate that dines here is suited for it. The truffled artichoke and mashed potatoes looks magnificent. The baked goat cheese in pesto in a crock dish is so sizzling that it is talking. "Eat me, eat me." Lulu's has mostly organic goods and everything is made in house ranging from the breads to the meats. The gnocchi with a bit of amaretto cookies is strange. On the other hand, the brussel sprouts with capers is a fine accomplishment to a healthy meal.
Restaurant Lulu has a cookbook. It consists of the flavors of Lulu, which is bold and simple. It might be a good cookbook if you are a beginning chef. I am experiencing basic cuisine in a fun atmosphere. The owner is the designer of the plates, holders for the wine, and the mussels seat covers. Her name is…Rowena Wu. The holder that she designed for wine is an arc that holds five glasses of wine. There are fifty wines served by the glass.
The sorbet is the only desert. It is mighty sweet and tips the scales. I am not much of a sorbet fan, so I am partial. Being here is definitely a cool experience.
