Lulu Berkeley

One week in… and wow. 🤍

Our first weekend back under our new concept was something we’ll never forget. The outpouring of love and support absolutely blew us away. So many of you showed up for us all at once — and while our hearts were full, our ticket line definitely was too. We know we disappointed and frustrated some of you with the long waits, and for that, we are truly sorry. We powered through the best we could, and we’re incredibly humbled by the experience.

I guess we didn’t realize just how much everyone missed Lulu while we were away. That kind of love is something we will never take for granted.

This past week has already been so much smoother. We’re still working out some kinks as we transition into being more of a to-go focused restaurant than we’ve ever been before, but each day feels more dialed in. Your personal emails, messages, and thoughtful feedback have meant more than you know. We read them all. We listen. We care.

By next week, we’re confident we’ll be fully in our flow — stronger, sharper, and ready to serve you the way you deserve.

Thank you for your patience.
Thank you for your honesty.
Thank you for showing up for us.

We are so grateful to be back. 🤍

SHE’S BAAAACKK!!!
Y’all have been begging and pleading and reminding and politely asking to bring the fried chicken sando back we served at our original location, and we did it—we finally did it! We couldn’t keep saying no! 🤷🏽‍♀️ I mean, we are here to make your tummies happy right?
She is practically identical to the last with the sumac fried chicken doused in fish sauce caramel, simsim roll and herby daikon slaw—BUT—with a little glow up! This time, the shatta aïoli is made with our house fermented habanero shatta, it’s more flavorful with an extra little kick and we love it! We don’t know how long this will stay on the menu, but if you’ve been missing it and you’ve been asking us for it, don’t wait too long to come in!