The celebrated chef and restaurateur has opened a new restaurant for the first time in nearly 40 years.

The restaurant, which is Waters' first opening in decades, is located in the courtyard of the Hammer Museum in Westwood, and “highlights wholesome foods sourced from local farms dedicated to responsible and regenerative farming practices". Lulu offers an a la carte menu as well as a three-course prix fixe menu. Staying true to Tanis’s ethos of “market cooking,” the menus change daily depending on which items are procured from farmers and purveyors. The indoor-outdoor space features tables made from nearby fallen trees, native plant landscaping and a Jorge Pardo mosaic wall. 

Waters is considered a mother of the slow-food movement and Chez Panisse, founded in 1971, pioneered some of the key principals that shaped California cuisine with its France-inspired emphasis on local and organic sourcing, and letting seasonal ingredients drive the menu. 

Ideal For

Farm-to-table cuisine, California cuisine

Signature Dishes

Baked Sonoma goat cheese with garden lettuces and golden beets; California halibut carpaccio with Meyer lemon; Mediterranean fish and shellfish stew with local rock cod and Dungeness crab, and North African lamb tagine with saffron couscous; and desserts such as lemon tart with créme Chantilly, and olive oil walnut cake with pomegranate.

Signature Drinks

Granada Salvia, with Arette Blanco Tequila, pomegranate and sage and the Lulu Daiquiri featuring San Zanj Haitian Rum, lime juice and Demerara syrup.