Tuesday, September 30, 2008
"We may live without friends; we may live without books. But civilized men cannot live without cooks. " - Owen Meredith
His experience includes fine dining restaurants like Lucas Carton and Jaques Cagna in Paris, France as well as Gilt at the Palace Hotel in New York.
Eric was employed as the sous chef at Bobo in Manhattan’s West Village when the owners of the restaurant Bread offered him the position of chef de cuisine at a restaurant they were re-imagining - Lulu!
Since taking the helm in the kitchen, Eric’s understanding of the American palate and his willingness to be innovative have helped Lulu charter a new direction toward elegant comfort food. Eric strives to bring out the simple flavors in fresh, locally sourced ingredients. His menus are seasonal and incorporate his interpretation of casual French-American Bistro food.
Lulu keeps the kitchen visible and open to diners, so next time you're in for a meal, make sure to say "Hello" to Eric and let him give you a personal "Bon Apetit!"
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Monday, September 29, 2008
Lulu Party Photos - September 25, 2008
DJ Peter Makebish
Chef Eric Fleischer
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Tuesday, September 23, 2008
Snack time
The asparagus are delightfully paired with the pinkest of prosciutto (a cure-dryed ham) and then drizzled with Béarnaise sauce, a French sauce of clarified butter and egg yolk flavored with tarragon and shallots to add the slightest, and most effective, kick of taste.
The risotto fritters are deliciously fried orbs of risotto rice, that Italian sticky rice that everyone seems to love. Risotto, cooked with wine, is rich and creamy but the fried shell gives it a healthy resistance and texture. Its the most elegant comfort food around.
Last but certainly not least is our famous Foie Gras Au Torchon (the Foie Gras of our dreams). Foie Gras is, of course, goose and duck liver, loved the world over for its texture and taste, but chef Eric Fleischer takes it the extra mile with his Torchon technique. We aren't experienced chefs, but this special step involves wrapping the Foie Gras in cloths and marinating for around three days. It might be lengthy, but its certainly worth it.
Try a few, stay a while, try them all.
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Monday, September 22, 2008
Attention all Daytrippers
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Thursday, September 18, 2008
Paper Magazine's Restaurant of the Week!
"Snacking menus are quite the thing these days, and Lulú delivers a good one, from buttery wild mushrooms spilling over brioche ($5) to crispy risotto fritters dunked in tomato sauce ($5). Jewel-like pickled baby beets are crowned with dollops of goat cheese ($5)....
....Chef Eric Fleischer adds farmers' market touches wherever he can, like parsnips, spinach and salsify alongside his crisp-skinned dorade ($17). A lusty and spicy pasta puttanesca ($14) is made with heirloom tomatoes and roasted garlic, the portion so generous it was impossible to finish. All of this, combined with sweet service, should put Lulú more on the map."
Thanks Julie, and we'll gladly welcome you back any time.
Check out the rest of Julie Besonen's review of Lulu at Paper Magazine's website
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Wednesday, September 17, 2008
Fiesta!
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Monday, September 15, 2008
A Match Made in NYC Heaven - Lulu and NoLiTa
NoLiTa perfectly combines the old and new of New York City - the latest and the greatest. St. Patrick's Old Cathedral, at the corner of Mott and Prince Streets, opened in 1815, and the Puck Building, built in 1885, both of which stand next to some of the most cutting edge boutiques, cafes and bars in NYC. Lulu wouldn't be Lulu if it were anywhere else
So grab a seat at one of the two Lulu tables by the front window (pictured) and watch the neighborhood pass you by - NoLiTa goes oh-so-perfectly with Lulu's food and drinks.
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Thursday, September 11, 2008
“If you were to ask me if I'd ever had the bad luck to miss my daily cocktail, I'd have to say that I doubt it" - Luis Buñuel
Greg Seider has been mixing up drinks for years at New York institutions like Asia de Cuba, The Box, and the Mercer Kitchen. When he came to Lulu to be the resident mixologist, he wanted to pair Lulu's food with his custom cocktails, using natural herbs and syrups to make the drinks earthy, fresh, and entirely unique. Here's one of our favorites:
Tequila Mocking Bird
Partida Tequila
Fresh pinnapple
Fresh lime
Cardamon spice
Agave syrup
Serrano chili
There's a whole list of one-of-a-kind cocktails like the Thyme for Pearadise and the Melon Gimlet. Put aside your vodka tonic or martini for just one night and try one of Greg Seider's inventive cocktails.
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Wednesday, September 10, 2008
The Last Summer White
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Tuesday, September 9, 2008
Do-it-at-home-Lulu
Fillet of Dorade (about 6 or 7 ounces)
Salsafy (peeled and cut into 2 inch pieces)
2 Large Parsnip (peeled and diced)
¼ Vanilla Bean
½ Small Spanish Onion (diced)
2 Cup Vegetable Stock
Clean, Raw Spinach (about 8 ounces)
Salt and Pepper
3 T Butter
2 T cooking oil.
Fresh lemon
Sauté the onion in 1 T butter till soft.
Add parsnips and cook till semi soft.
Add one cup of vegetable stock and salt to taste and bring to a boil.
Scrape the vanilla bean and reserve the inside. Discard the pod.
Add to simmering mixture.
Puree the mixture.
In a separate pot cook the salsify on a low heat with 1 T butter and the remaining cup of vegetable stock and a pinch of salt until soft.
Wilt the spinach in 1 T butter and season with salt and pepper.
Season the Dorade fillet and pan fry skin side down on medium heat for 4 minutes until crisp. Then place the fish in a preheated 350 degree Fahrenheit oven for 3 minutes.
Finish the fillet with a squeeze of fresh lemon juice.
And Voila!
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Monday, September 8, 2008
You're too kind!
"Swordfish ceviche + spice-rimmed tequila = happy hours, dorado + duck = lingering late night meals. Neighborhoodies out front, '70s hit songs on the speakers. Lulu’ = Nolita at its finest." - Black Book Magazine
...polished, sophisticated and peppered with a perfect amount of mid-century glamour. Offerings like petite beets with wild arugula, chevre and pistachios, and pork loin with oyster mushroom,
asparagus and cipollini onion are typical bistro fare but with a twist Manager Ijor Rajak calls "French-influenced gastropub." The entrance offers a sleek bar with a timeless look, suggesting Audrey Hepburn would be just as comfortable sipping a cocktail there as a modern-day fashionista. - Metro Mix
"Step inside and it's as if you are in a Prohibition-era cocktail lounge. Our bartender, Stephanie (who is also the owner's sister), shakes up unique cocktails like a Pineapple Margarita or a Cantaloupe Martini with fresh basil. The whole bar smells of her muddled mint and basil... beautiful restaurant with a lovely staff. Definitely worth a return visit" - The Grazer
Thanks guys, we'll keep it up.
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Sunday, September 7, 2008
Bon Appetit
Welcome to the blog home of Lulu - the new restaurant in New York City's NoLiTa neighborhood. After opening this summer at 235 Mulberry Street, Lulu has bene serving up French-influenced gastropub cuisine from chef Eric Fleischer.
Lulu mixes the classic and the new - quality, nostalgia, and tradition with a real, modern vibrancy. It's the best of the old and the contemporary. Just like New York City.
So to be a part of New York City in a real way, and the wonderful neighborhood of NoLiTa, we want to stay connected to the community, because that's what we feel we are - a community of friends and revelers. Lulu is a neighborhood restaurant, and we hope this blog will keep people connected to everything that's happening at 235 Mulberry Street.
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