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LuLu: French Fusion food in San Francisco
Great food in a nice atmosphere. Every day there is a special from the rotisserie. Such offerings as Fruit de Mer Platter (clams, oysters and prawns), wood fired pizzas, braised beef shortribs with porcini mushrooms, dungeness crab with lemon butter. Desserts include vanilla bean creme brulee with biscotti, and pumpkin tart with candied hazelnuts and eggnog ice cream.
Favorite Dish: Grilled Jumbo Natural Black Angus Ribeye Steak with Artichokes and Potatoes - This dish is pricey ($52) but serves 2-3 people. The meat is so tender you don't even need a knife.
- Business Travel
Restaurant Lulu: Mediocre "Provencal"
Transformed from a 1910 warehouse, but still feels like a warehouse. A few huge flower arrangements towards the back of the restaurant (where the open kitchen and wood-burning oven are), nothing much other than the dreary view of Folsom Street towards the front. Waiters casually dressed in blue jeans with white shirts. This restaurant does not give me a feeling of intimacy at all, and the food is generally mediocre, in my opinion. The chocolate cake with port syrup and whipped cream is exceedingly dry!
Favorite Dish: The wood oven roasted salmon with haricots verts, fingerling potatoes, and tomato coulis has WONDERFUL potatoes!
- Food and Dining
- Business Travel
Lulu: Popular, Spacious, Trendy mediterranean eatery
Twin barrel-vaulted ceilings arch over an airy, bustling room and a pair of huge brick ovens. LuLu devotees share dishes served family-style on cheery, hand-painted earthenware. The bar is usually full of professional types. If you're lucky enough to get a seat, this is a pleasant place to take off the after-work edge with a martini or two. When it gets packed, the truly desperate will settle for eating their entire meal at the bar.
Favorite Dish: Most folks swoon over starters, including roasted mussels or oysters from the raw bar. Follow-ups include rotisserie chicken, juicy pork loin and superb fish dishes. Delicious pizzas feature toppings such as pancetta and spring onion, or prosciutto and fontina.
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