HomeLulu Alice Waters opens Thursday 11 November at the Hummer Museum

Lulu Alice Waters opens Thursday 11 November at the Hummer Museum

luluChef and writer David Tanis’ new restaurant has opened on UCLA’s Square Hammer Museum In Westwood on Thursday, November 11th. The project was designed by legendary chef Chez Panisse Alice Waters and Hammer Director Ann Philbin, who together envisioned a unique gathering place for the city’s community of students, artists, and farmers.

“I am very excited about this opportunity to come to Los Angeles and lead the kitchen team to realize Alice and Annie’s vision for a new neighborhood restaurant that highlights local foods and renewable agricultural practices,” says Tanis. Los Angeles Weekly. “The relationships we’ve had with the local farmers have been very inspiring. And being able to do this at the Hammer Museum means we can get access to a real cross-section of the surrounding community.”

courtesy lulu

Open for lunch to start, Lulu offers a three-course set menu, as well as an a la carte menu. Keeping Tanis faithful to the ethos of “market cooking,” menus change daily depending on the season. Dishes on the menu include appetizers such as baked Sonoma goat cheese with garden lettuce and golden beets, and California halibut carpaccio with Meyer lemon; Main dishes such as Mediterranean fish and oyster stew with local rock cod and lobster, and North African meat tagine with saffron couscous; and desserts like lemon tart with Chantilly cream, and olive oil walnut cake with pomegranate. Lulu’s à la carte offerings include focaccia sandwiches like Mozzarella, Arugula with Casella’s Prosciutto, and Eggplant Banh Mi.

Lulu Alice Waters

Mediterranean fish and shellfish stew (Photo courtesy of Lulu)

Lulu’s wine list focuses on vibrant wines, particularly small wineries and winemakers, and offers two California roses by the glass (with reusable containers), including the first Tablas Creek certified refurbished California Rosé. The cocktail menu, designed by Rosemary West, is driven by fresh market produce and herbs, and features spirits from small, family-owned producers. Cocktails include Granada Salvia, with Arette Blanco Tequila (made with 100% Blue Agave distilled by fifth-generation distillers in Tequila, Jalisco) pomegranate and sage; the LULU Daiquiri featuring San Zanj Haitian Rum (a new brand from one of Haiti’s oldest operating family-owned rum distillery), lemonade and Demerara syrup; To share some examples. There is also a daily menu of non-alcoholic drinks.

Lulu’s bright and spacious indoor and outdoor space in Hammer Museum’s courtyard was designed by artist Christina Kim and designer group Sean Daly with a focus on sustainability, waste reduction, and support for local makers. The team has partnered with Angel City Lumbers to obtain lumber from deciduous trees, including a 50-year-old man The Bonia Bunya tree is located 2 miles from the hammer, which was used in the construction Restaurant tables. The unique wood gives each table its intricate lines and knots, like an abstract work of art.

Lulu Alice Waters

Designed by artist Kristina Kim and interior designer Sean Daly (Image courtesy of Lulu)

With half the space outdoors, the team also focused on landscape design and partnered with Craft Landscape Architects to grow native species such as deer grass, Toyon, milfolia, California strawberry, and Sierra mint to encourage the spread of Southern California’s non-invasive plants. Other key design elements include an iconic mosaic wall by Jorge Pardo.