Lulu Green runs an entirely plant-based kitchen in the D Street / West Broadway stretch of South Boston, shifting from café to full restaurant over the course of the day while cocktails stay on offer throughout. The cooking avoids frying altogether and leans on non-GMO sunflower oil and extra virgin olive oil, with refined sugars kept to a minimum and everything made from scratch daily using local, organic produce where possible. The recipes come from a classically trained chef applying that technique to a modern, plant-centered menu.
The food draws heavily on Mediterranean spicing, showing up in dishes like the Mezze Trio, Lemony Lentil Soup, and Maple Hot Wings, alongside brunch items such as the Brunch Tacos, Meatball Shakshuka, and the Brunch Sandwich 2.0. Oven-baked yuca fries served with a house secret sauce have become a notable pairing on the menu.
The food draws heavily on Mediterranean spicing, showing up in dishes like the Mezze Trio, Lemony Lentil Soup, and Maple Hot Wings, alongside brunch items such as the Brunch Tacos, Meatball Shakshuka, and the Brunch Sandwich 2.0. Oven-baked yuca fries served with a house secret sauce have become a notable pairing on the menu.