Lula Cafe

06/01/2026

Monday night farm dinner!

SMASHED CUCUMBER, RADISH AND ELDERFLOWER SALAD
oil poached albacore tuna and preserved mandarin aioli

FLAT IRON STEAK
sweet and sour beets, strawberry, dandelion greens and rye

CHOCOLATE MOUSSE
delice de bourgogne, miso candied cacao nibs, eggplant agrodolce

05/27/2026

We’re excited and honored to collaborate with James Beard Award nominee Chef Hillary Sterling (), celebrating the release of her debut cookbook, “Ammazza!”—a collection of recipes shaped by her traditions, travels, and time at .⁠
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Join us on Wednesday, June 3rd for a one-night-only dinner featuring dishes inspired by her cookbook alongside our à la carte nightly menu. Signed copies of the book can be reserved in the add-ons section when booking ($40/ea), and will be added to your bill at the end of your meal.⁠
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Ammazza! X Lula Cafe⁠
Wednesday, June 3rd | Starting at 4:30pm⁠
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Only a few spots left! Get tickets on OpenTable in our linktr.ee.

05/23/2026

Our ‘little lula’ menus are designed to reflect how much we cherish serving the little ones day to day—encouraging them to notice their surroundings, taste something new, and practice being in the world. ⁠
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For parents, maybe it’s the memory of sharing something special with them: a laugh, their reaction to cinnamon on pasta, leaving with a new piece of artwork to take home (we absolutely keep the ones left behind). ⁠
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It’s a small reminder that kids deserve spaces where they’re welcomed warmly, too. So, bring them by for an early dinner. We’d love to have them here. And nap time never happened, there’s always carry out.⁠
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❤️

05/21/2026

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.

05/14/2026

UTILITY Show 2026 () returns to Chicago again this Sunday, May 17th & Monday, May 18th from 10am-6pm. Chef and Owner of Lula Cafe will be joining a panel, “Why Independent Doesn’t Mean Alone: Building Community and Collective Action as Survival Strategy” on Monday, 5/18 from 12-1pm, alongside , , , and . ⁠
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The Utility Show is a new & progressive experience for the hospitality industry, with highly-curated vendors and a heavy focus on meaningful connections and industry innovators. ⁠
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Did we mention there are FREE flash tattoos by ? ;) ⁠
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Tickets to the show are available in our linktr.ee!

05/04/2026

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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04/09/2026

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.

04/06/2026

Monday night farm dinner!

SPRING VEGETABLE “FRITTO MISTO”
walnut ajo blanco, n’duja vinaigrette

GUNTHORP FARMS PORK CHOP
creamed nettles, green strawberry salsa, mustard au jus

BURNT BAY LEAF PANNA COTTA
forced rhubarb, jasmine, lula family olive oil

Farm dinner is the 1st Monday of every month - 3 brand new courses and never repeated

04/05/2026

The shellfish in southern Italy are beautiful as gemstones, and open up in just seconds— tender, briny, and delicately sweet. These clams, or “Vongole Veraci” as they’re known, can be found in many restaurants in southern Italy in a simple preparation called a “sauté.⁠”
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While our larger, brawny, bold countnecks from Cape Cod may not be the “TRUE” clam of the Mediterranean sea, we love to showcase an east coast counterpart. Countnecks may take a couple extra minutes and a screaming hot pan to coax them open, but once they do, we make a quick pan sauce of rendered pancetta, butter, and leek that’s then spooned on the plate with a garnish of a bright, herby baby lima beans from , flavored with preserved lemon, so much parsley, and our Lula family olive oil. ⁠
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Then, in a classically Lula-esque twist, we make ”italianish” togarashi by adding fennel pollen, wild oregano from Greece, and dried parsley and then sprinkle it on toasted sourdough with a schmear of dried Sicilian tomatoes and Calabrian chiles.⁠
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COUNTNECK CLAMS “SAUTE”⁠
pancetta, leeks, baby lima beans, green garlic, tomato toast, italian togarashi⁠
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Here for a couple more weeks. Book a seat on .

03/20/2026

SPRING EXHIBIT NOW AT LULA⁠
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The next show curated by places Diego Bleifuss Prados’ .stop.paintings, which seek to capture the vernacular architecture of working class and immigrant neighborhoods of Chicago, alongside Jesse Malmed’s () MoMMA and Pop idea container shoppe that lives and works near the intersection of The Poetry Store and Gadzooks.⁠
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The reception party is in a couple of weeks! Come hang out over complimentary bites and a cash bar. Plus, your chance to chat with the artists in person. ⁠
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Tuesday, March 31st | 6-9pm @ Lula⁠
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Until then, come spend a moment with it! Most works are available for purchase and only here for a little while.⁠
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P.S. You can catch more of Jesse’s work at at the opening of ‘Wordplay III’ tomorrow, March 20th from 6–9pm.

03/18/2026

OFF-SOIF DAY TWO: FRIDAY 3/21 | Starting at 4:30pm⁠
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takes over our glass list all night long, plus an opportunity to meet and chat with owner and winemaker William Allen! ⁠
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Exclusive pours of the night: ⁠
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〰️ Soleil Albarino⁠
〰️ Centime⁠
〰️ Siletto Family Vineyard Grenache Noir⁠
〰️ Lil Trouble Mourvedre⁠
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Two Shepherds have been making classic, unflawed wines that happen to be natural, for 16 years. They focus on obscure varieties, skin contact wines, and fresh, low ABV wines.⁠
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See you there!
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OFF SOIF events are a part of , an annual Chicago festival celebrating minimal intervention wines, ciders & other beverages grown and made naturally…and the people who thirst for them. 🍷

03/17/2026

Friday, March 20th, join us for a Happy Hour takeover with from 4:30-6pm. Plus! A chat with TBWM partner and president, Cason Love.

Glass pours for $12-15 + bottles for $50!

Featured wines:⁠
〰️ Lampyres H20 Blanc⁠
〰️ Lampyres Margot Rose⁠
〰️ Les Hautes Terres Panarama Rouge⁠
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Terres Blanches is a family-owned and operated Wine Importer, focusing on small production vignerons, who farm ethically and who produce authentic wines. Their producers are about as far from a luxury wine estate as you can get: no fancy on-site tasting bars, lounges, patios or restaurants. Just a cellar, perhaps a barn for equipment, the vineyards, and honestly crafted wines.⁠
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OFF SOIF events are a part of , an annual Chicago festival celebrating minimal intervention wines, ciders & other beverages grown and made naturally…and the people who thirst for them. 🍷

03/17/2026

03/14/2026

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 ⭐ 🍷

03/13/2026

Thank you for naming Lula 2025’s “Best Overall Restaurant” and “Best Place Worth a Wait”. We’re grateful to be recognized alongside so many wonderful friends across the city. ⁠
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None of it would be possible without our staff and all of you who have shared a meal at Lula.⁠
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Thank you for 26 years ❤️

03/02/2026

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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03/01/2026

Two new cocktails to enjoy at Lula:⁠
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NORTHERN EXPOSURE⁠
aalborg aquavit, l’ermitage st. valbert yellow, lime juice, pineapple juice⁠
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POSSESSED BY THE PROPER SPIRIT⁠ *dinner only!⁠
highland park 12 year scotch, honey, thyme infused olive oil⁠
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Grab a spot at the bar this weekend! ⁠
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📸:

02/27/2026

Sometimes R&D means scheming up a dish with the deep cuts from our pantry and “whatever sounds juicy”—Kyle. We had some deliciously nutty Venere black rice from Riso Buono and Kyle paired it with the flavors of a beautiful chicken shawarma.⁠
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CHICKEN AND RICE ⁠
shawarma spiced chicken thigh, italian venere black rice, japanese sweet potato, harissa, sumac yogurt, jammy egg⁠
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By
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Get it at brunch today, or maybe convince your best friend to order it online for you 👀 Either way, it’s calling you.⁠
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Send this to someone who loves shawarma.

02/19/2026

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 ()

02/12/2026

This Friday, 2/13 and Saturday 2/14 we have a space for you—whether it’s a special night with a lover or quality time with family and friends. ⁠
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Four courses. $95/person + $45 optional wine pairings. ⁠
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Only a few tables remain! Book your or call us for a seat at the bar 💓⁠
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original eye lips illustration by 💋

02/10/2026

Tomorrow, we’re poppin’ up at COMMUNITY SOUP! hosted by our friends , where your favorite chefs make your favorite soups. Sweet and sour cabbage soup (the OG Lula ‘99 soup) makes an appearance, just not from the back of Lea’s car this time. ⁠
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Wednesday, February 11th | 6-9PM⁠
| 3219 S Morgan St ⁠
$45 Bottomless Bowl. All Proceeds benefit Holden Elementary School. ⁠
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Thrilled to be a part of this alongside so many other amazing chefs!⁠
.table .chicago⁠
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Photo from ‘The Lula Café Cookbook: Collected Recipes and Stories’ by Jason Hammel⁠
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Published by: Phaidon Press ()⁠
Photography: Carolina Rodríguez ()⁠
Designed by: Melanie Mues ()

02/09/2026

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!

02/09/2026

Monday Night Farm Dinner is back tonight, February 9th 👀 🍅 ✨️⁠
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Borscht, Branzino, Bavarois....the full menu drops soon!

Send this to a soup person 🥣