Where Mediterranean Cuisine Meets Firewood Cooking
Lulu Kitchen & Bar officially became Sag Harbor’s newest culinary destination last week when it opened its doors at 126 Main Street last Thursday.
Joining Arbor and Duryea’s Lobster Dock as the South Fork kitchens in Marc Rowan’s restaurant group, Lulu Kitchen is led by Chef Philippe Corbet, and will feature a menu focused on bistro cuisine — much cooked in the restaurants wood oven — with preference given to local seafood and produce.
Lulu Kitchen’s grilled heirloom cauliflower is served with spicy Long Island grapes, toasted sesame tahini and a white balsamic vinaigrette and mint oil. It serves two to three people.
“The inspiration for this dish stemmed from the idea of mixing Mediterranean cuisine with firewood cooking and farm produce, which is what we are all about at Lulu Kitchen,” said Chef Corbet. “Starting with something as simple as a whole cauliflower, uncut, in its raw form. Then as a result of the wood oven it becomes something very special, something convivial to share. The smokiness in the cauliflower paired with the tangy taste from the yogurt, the sour taste from the vinegar, the sweet taste from the roasted grapes and the freshness from the mint creates a combination that is very special. And add to it the visual creates a very sexy looking presentation.”
Lulu Kitchen & Bar is located at 126 Main Street, Sag Harbor. For more information, visit lulusagharbor.com.