Lulu at the Hammer Museum is a collaboration between chefs Alice Waters and David Tanis.
This is not an Alice Waters restaurant — not reallyand focus on local farming will be on full display. But Tanis is taking the lead.
“Alice called me and said, ‘Say, how would you like to open a little restaurant in a museum in Los Angeles?’ And I said, ‘Oh yes, that sounds good,’” Tanis said. “I had just gone through the [early] pandemic myself, we’d kind of escaped to upstate New York for a while to get out of the city, and I was looking to do something new.”The menu will change constantly.
The restaurant currently employs a green-waste compost pickup, but the team hopes to find partner farms that can help close the carbon loop: When Tanis and others return to the farm to pick up their produce, meat or dairy order, they’ll bring compost from the restaurant with them to be used for the farm’s soil.
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