Cuisine:

• Others
• American

Lulu's Description:
Legend has it that owner Steve Jurina, a Millie's Diner alum, wanted a girl's name for his own restaurant. Did he have a crush on a neighbor named Lulu growing up? Maybe. Maybe not. But one certainty is that the "eat generation" is sweet on this Shockoe Bottom spot, within watermelon seed-spitting distance of the farmers' market. It's got that distressed look---industrial fans overhead, booths open on both ends, exposed everything. The visible kitchen, where young cooks display passion for such dishes as sofrito-rubbed roasted pork loin with lime-sour cream sauce, seduces with any number of aromas, including herb-garlic-roasted spring chicken and pan-seared tilapia with corn pudding and crayfish in a beurre blanc. Those whiffs could even be from several takes on the BLT like one with egg (BELT). Remarkable tastes follow through to desserts: deep-dish peanut butter-chocolate pie is rivaled by the double-layered, sugar-dusted strawberry shortcake. The endearing spot-on staff takes pride in this place and rightly so. It's a lulu of a restaurant.


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