This is the creative French toast that puts Lulu's on the brunch map. The custard base is infused with white wine and fresh rosemary, giving the toast a subtle herbal note and brightness that balances the richness of the egg and butter. The kitchen cuts the bread thick and cooks it until the outside is golden and crispy while the interior stays custardy. Maple syrup and house-made whipped butter finish the plate.
Tips from diners
This French toast is why you come to Lulu's. The rosemary gives it a savory edge that standard versions lack.
Order this with a side of bacon and the house coffee. You'll understand the hype.
Lulu's takes the vegan brunch seriously. The scramble is cooked with house-roasted vegetables—peppers, onions, zucchini, and more—along with black beans. The cashew crema replaces dairy and adds richness without heaviness. It's a complete, satisfying plate that stands on its own, not a meat-and-dairy dish with items removed.
Tips from diners
The Southwest Vegan Scramble is thoughtfully made, not an afterthought. The cashew crema is the key.
The standard that all Benedicts are measured against. Lulu's poaches eggs to order so the yolk is runny. The muffin is toasted crispy on the outside and still tender inside. The hollandaise is made fresh in the kitchen, not from a packet. The hash browns are hand-cut and fried until golden and crispy.
Tips from diners
Order the classic Benedict with fresh fruit on the side if you're watching portions. It's the most balanced brunch plate here.
This combines Southern and classic brunch traditions. The sausage gravy is creamy, salty, and peppery—nothing light about it. The buttermilk biscuit is flaky and tender, soaking up the gravy. The poached eggs underneath contribute richness. This is the richest of the four Benedict options and designed for those with serious appetites.
Tips from diners
The Sausage Gravy Benedict is the most filling option. Pace yourself and save room for coffee and dessert.
This is the wildcard Benedict on the menu. Instead of meat, the base is house-made guacamole (creamy, fresh, with visible cilantro and lime). The cherry-pepper relish adds brightness and spice. The poached eggs deliver the richness. It's a lighter, brighter take on the classic—still filling, but with more vegetable-forward flavor.
Tips from diners
The Guac Benedict is the most interesting of the four Benedict options. Try it if you're willing to experiment.
Since opening in 2009, Lulu's has become Allston's brunch destination. The chef is culinary-school trained and continuously refines the menu with both classic and creative offerings. The coffee is roasted in-house using Fair Trade Arabica beans from Colombia, Ethiopia, and Brazil. The kitchen sources ingredients thoughtfully and the portions are generous. No two brunch visits are identical because the menu rotates seasonal specials alongside the standbys.
Brunch is served all day, seven days a week until 3 pm. The kitchen never stops serving breakfast items. This is rare in Boston.
Saturday and Sunday brunch (8 am–10 pm) brings huge crowds. Come early (before 10 am) or after 1 pm for a quieter meal.
The kitchen handles large groups well. Call ahead on weekends to flag that you're coming, but no formal reservations are needed.
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