Lula Cafe

We think the stories we tell about our ingredients matter. Like where the wild rice comes from, how it’s gathered by hand, holding respect for ancestral practice and wisdoms. If you know these things as a cook, the moment you fold the mushrooms in just feels different. Like you’re part of the gathering too. ⁠
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WILD RICE⁠
poached wild ramps, lion’s mane “lardons”, crushed pecans, canoe harvested wild rice, pecan butter, chopped basil, chunky parmesan, marinated baby onions, tat soi, upland hydro cress, thai basil ⁠
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GREEN GARLIC VICHYSSOISE (chilled soup)⁠
marinated red shrimp, shrimp shell cream sauce, oro blanco grapefruit preserves, garam masala oil, fried leeks, Thai basil ⁠
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On the menu now at Lula.

MONDAY NIGHT FARM DINNER 💚

KLUG FARM ASPARAGUS
liuzzi stracciatella, cured duck egg, red quinoa, lovage green goddess

RAMPS AND WILD RICE
four star mushrooms, thai basil, three sisters pecans

SWEET PEA GELATO WITH HERBS AND MATCHA
almond frangipane, sour cherry preserves

Farm dinner is the first Monday of every month - 3 courses never repeated!

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Thanks all for hanging out with us at the opening party of our Spring exhibit last Tuesday! ⁠
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Most Bus Stop Paintings works are available for purchase at the cafe, and Jesse (Malmed) caps can be purchased online at the link in our bio.⁠
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In the meantime, come spend a moment with it and let us cook for you.

is back in Chicago for another year celebrating minimal intervention wines, ciders & other beverages grown and made naturally…and the people who thirst for them. ⁠
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We’re honored to be hosting two OFF SOIF parties this year:⁠
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Friday, March 20th | 4:30-6pm ⁠
takes over Lula happy hour, along with a chat from partner and president Cason Love ⁠
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Saturday, March 21st | Starting @ 4:30pm⁠
We’ll be serving exclusive glass pours from all night long, plus an opportunity to meet Karen (owner) and William (owner & winemaker)! ⁠
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If you lucked out on tickets for Sunday, there are plenty of local wine bars, shops and restaurants to support that are also participating in OFF SOIF parties this week and next! ⁠
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Remember to sip responsibly ⭐ 🍷

MONDAY NIGHT FARM DINNER

COUNTNECK CLAMS “SAUTÉ”
pancetta, baby lima beans, green garlic, tomato toast, italian togarashi

ROASTED SHORT RIB
sweet potato, sweet onion chimichurri, huckleberry, hazelnut

FRIED RICOTTA
meyer lemon, elderflower ganache, basil gelato

Farm dinner is the first Monday of every month! Three new dishes - never repeated

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When Jason was young, he and his sisters were encouraged to sprinkle white sugar on fresh fruits like strawberries and melon. The 70s…gotta love ‘em. ⁠
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The memory of undissolved crystals on his tongue, and the crunch of sugar as he took a bite, stayed with him. Those memories inspired our white grapefruit with candied seeds, a dish we bring back every winter. A cross between a pomelo and a white grapefruit, the Oro Blanco is less bitter than others, yet not too sweet. It’s slurpable. ⁠
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Taste it over brunch at Lula. If you love it enough, take it home forever. ⁠
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‘The Lula Café Cookbook: Collected Recipes and Stories’ by Jason Hammel is available in-store or online at lulacafe.com.⁠
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Published by: Phaidon Press ()⁠
Photography: Carolina Rodríguez ()⁠
Designed by: Melanie Mues ()

MONDAY NIGHT FARM DINNER

CANDY STRIPE BEET BORSCHT
meyer lemon, klug farm apples, saffron, labneh

BRANZINO
braised endive, cauliflower and radish sott’olio, beurre rouge

FERNET AND BANANA BAVAROIS
passion fruit sorbet, cashew, black lime

Stop by to grab a seat at the bar!