The signature brunch dish that reviewers consistently praise as some of the best pancakes they've had. The batter is buttermilk-based, cooked to order so they arrive warm and steaming, and the local maple syrup—sourced from a trusted regional supplier—complements rather than masks the pancake flavor. Multiple reviewers note they're light and airy without being dense or heavy.
Tips from diners
No reservations for brunch. Arrive before 10 AM on weekends to avoid a 30-45 minute wait.
The pancakes are the classic Lula order, but check the seasonal menu—the fruit specials rotate and are worth trying.
Made fresh in the Lula bakery daily, these pastries are part of the reason people come for pastry alone. The fennel pollen adds an anise-like brightness that's subtle and refined. The custard is creamy and restrained, not overly sweet. Reviewers describe these as addictive and worth ordering to take home for later.
Tips from diners
Pastries sell out quickly, especially on weekends. Arrive by 9:30 AM if a specific pastry is on your must-have list.
A seasonal dish that appears when zucchini is fresh from the market. The French toast is made from quality bread that can handle soaking without becoming soggy, the fresh zucchini adds sweetness and texture, and the local honey finishes the dish with warmth. This is the kind of dish that makes sense only when ingredients are in season and sourced locally—a perfect example of why Lula's rotating menu matters.
Tips from diners
This dish appears in late summer when zucchini is abundant. It won't be on the menu year-round, so order it when you see it.
A more refined breakfast preparation that uses high-quality smoked trout from local suppliers. The eggs are gently scrambled, the trout adds smokiness and saltiness without being overwhelming, the fresh dill and arugula cut the richness, and the cream cheese acts as a sauce. House potatoes arrive on the side, crispy and properly seasoned. This dish shows Hammel's ability to take a traditional form and elevate it through ingredient sourcing.
Tips from diners
Weekday mornings are quieter than weekends. Go Wednesday or Thursday if you want a more relaxed Lula experience.
A breakfast interpretation of the burrito form that highlights the restaurant's commitment to quality ingredients. The eggs are soft-scrambled (not overcooked), the avocado is ripe, the potatoes are crispy and seasoned, the cheddar melts into the warm eggs, and the green chile soffritto adds a subtle heat and brightness. This burrito tastes like what a breakfast burrito should taste like when made with care.
Tips from diners
This burrito is substantial and filling. Pair it with coffee and a pastry for a complete Lula brunch experience.
Lula Cafe opened on September 2, 1999, in a tiny Logan Square storefront with a four-burner home stove and thrifted cookware. Chef-owner Jason Hammel, a self-taught cook who studied writing at Brown University, traveled in Italy and became obsessed with seasonal cooking. Today Lula stretches three storefronts and is recognized as Chicago's first farm-to-table restaurant and a founding member of the nationally recognized Logan Square culinary community. Three new dishes arrive every Monday, sourced from trusted regional farmers.
Lula is legendary for brunch but operates dinner service too (4:30 PM start). Dinner is easier to book and often quieter than brunch.
Three new dishes arrive every Monday. Email their newsletter or check the website to see what's coming before you visit.
Brunch dishes run $12–$18 and are substantial. Sharing is encouraged—order 3 dishes for 2 people and save money while trying more.
The restaurant takes phone reservations for dinner only. Brunch is walk-in only. Call (773) 489-9554 for dinner reservations.
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