Lula Cafe
Day 1: 5-Course Farm-To-Fork Tasting Series
In September of 1999, Lula Cafe opened in a small storefront on Logan Square with a four-burner home stove and a dented collection of thrifted pots and pans. Today, stretching three storefronts, it is an institution. Jason Hammel, who has been nominated thrice as a finalist for James Beard Best Chef Great Lakes, has created a boheme bistro that was awarded a Michelin Bib Gourmand. Time Out, which named Lula Café to its list of “The 51 Best Restaurants in Chicago,” calls it “a unanimously beloved neighborhood darling that’s been doing the whole farm-to-table thing before it was a thing.” Signature dishes here included such delights as pasta yia yia (bucatini, feta, garlic, brown butter, cinnamon), chickpea and fennel tagine, and duck breast with summer squash, sweet cherries, and peanuts. We can’t wait to once again visit and hear from Chef Hammel!
About the Host:
Jason Hammel
Executive Chef/Owner
Originally from New Haven, CT, Chef Jason Hammel studied writing at Brown University before deciding to dive headfirst into his culinary passion and open Lula Cafe in 1999. a 3-Time Finalist for James Beard's "Best Chef: Great Lakes" Award, he's guided Lula to endless accolades and cemented the spot as a true Chicago institution.
The Lineup
All courses will be individually plated. This menu will be Shellfish & Mushroom Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page. For a list of restrictions/allergies Chef is accommodating, click here.
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Winter Citrus Salad
heart of palm, pomegranate, avocado tahini, french feta, elderflower vinaigrette
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Honey Nut Squash
speck ham, peanut, persimmon, burnt orange
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Mafaldine
pork sugo, calabrian chile, sweet onion agrodolce
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Wagyu Hanger Steak
smoked fig, salsify, pine nut miso, brown butter hollandaise
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Pecorino Cake
fior di latte ice cream, lula family olive oil
Lula Cafe
2537 N Kedzie Blvd
Chicago, IL 60647
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Lula Cafe will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Pork in Course 2, Pork and Chicken in Course 3 and Beef and Fish Sauce (Fish Ingredients Only) in Course 4. Substitutions will be provided.
- Pescatarians: There is Pork in Course 2, Pork and Chicken in Course 3 and Beef in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 3, Course 5. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 2, Course 3, Course 4, Course 5. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 4, Course 5. Substitutions will be provided
• Cheese: Sheep's Milk Cheese is in Course 1, Course 5. Substitutions will be provided. Cow's Milk Cheese is in Course 3, Course 5. Substitutions will be provided - Shellfish: This menu is shellfish-free.
- Fish: There is Fish Sauce (Fish Ingredients Only) in Course 4. Substitutions will be provided.
- Eggs: There are Eggs in Course 3, Course 4, Course 5. Substitutions will be provided.
- Peanuts: There are Peanuts in Course 2. Substitutions will be provided.
- Tree Nuts: There is Pine Nut in Course 4. Substitutions will be provided.
- Alliums: There is Shallot (Raw) in Course 1, Garlic (Raw) and Onion (Cooked) in Course 2, and Onion (Cooked) in Course 4. Substitutions will not be provided.
- Mushrooms: This menu is mushroom-free.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
