Alice Waters and David Tanis.
Lulu takes advantage of a museum courtyard and Los Angeles’ good weather. Craft Landscape Architects planted native species, such as deer grass, toyon, milfolia, California strawberry and Sierra mint to encourage the propagation of non-invasive local flora.
The restaurant focuses on sustainability, minimizing waste and local makers. The team partnered with Angel City Lumbers to source wood from fallen trees, including a 50-year-old Bunya Bunya tree located two miles from the museum, which was used to create the tabletops.
Lulu’s design team was led by Christina Kim, an artist and founder of the fashion brand Dosa, and Sean Daly, who has worked on everything from movie sets to the restaurant Capri in Marfa, Texas. It is their first collaboration.
A key design element is a Jorge Pardo mosaic wall.
Tanis and the team have visited dozens of farms around Southern California. The menu will be driven by what’s in season. Appetizers might include Baked Sonoma Goat Cheese with garden lettuces and golden beets or California Halibut Carpaccio with Meyer lemon.
Seasonal entrees might include a Mediterranean Fish and Shellfish Stew with local rock cod and Dungeness crab; or North African Lamb Tagine with Saffron Couscous. Desserts on the menu include a Lemon Tart with Crème Chantilly and Olive Oil Walnut Cake with pomegranate.
The bowls at Lulu were made by Shoshi Watanabe, a ceramicist who combines Japanese technique with California inspiration. Plates were made by Bauer Pottery, a company that has been making foodservice ware in the city since 1910.
The beverage program focuses on biodynamic wines, particularly small production wineries and female winemakers. The cocktail menu, designed by Rosemary West, also uses fresh produce and herbs and features spirits from small, family owned producers. There’s also a rotating daily menu of non-alcoholic beverages.