by Sue Giustino
Like Montauk, the town of Sag Harbor offers an array of fine dining options. A sister restaurant to Duryea’s Montauk and Duryea’s Orient, Lulu Kitchen and Bar is one of Sag’s finest. Located at 126 Main Street, in the heart of Sag Harbor, diners can enjoy alfresco dining overlooking Main Street, the Garden Room out back, or in the main dining room with a view of the open kitchen and the stylish intimate bar.
Arriving on a pleasant August evening, the front of the restaurant was open to the busy patio, allowing the summer breeze to drift through the dining room which was bustling with activity and lively conversation. Greeted by Zag, one of the managers, we were seated at a lovely table across from the bar taking in the workings of the open kitchen as well as the enticing aromas of the meals passing by.
The drink menu is comprised of creative specialty cocktails and mocktails, as well as a complete wine list. Both of our choices from the Specialty Cocktails, Smoke and Fire with its smoky mezcal, and the Margaritta Mule were well balanced and delicious. With a little advice from our friendly and efficient waiter Andre, we also decided on the Duryea’s Private Label Rose, the Tuscan Tosso, and the Bourgogne Chablis. Drinks in hand, we relaxed nibbling on a crisp fresh baguette with dipping oil, while trying to decide on our meal choices.
As this wasn’t our first time at Lulu’s, we decided to go with a few different meals, starting with the Soup DuJour, Potato Leek Soup. Garnished with mini chips and a bit of grated cheese, this creamy bowl of soup had a wonderfully Leek forward flavor and just the right amount of thickness, giving it a thin smooth consistency without being watery. Grilled Spanish Octopus, comes perfectly charred, precut, and adorned with pee-wee potatoes, green tahini, piquillo aioli, and feta cheese. The smooth fresh tahini is a wonderful compliment for the char flavor of the delicately grilled octopus. 
Plated with a lovely display of fennel, lemon and piquillo aioli, the Seafood Salad – consisting of a blend of scallops, shrimp, calamari, pickled mussels, and crabmeat- is served atop a refreshingly herby, lemony, bed of tabouleh. The tanginess of the tabouleh adds a wonderful dimension to the natural clean flavors of the seafood. The extra creamy Burrata is served on a bed of toasted house brioche, adorned with tomato bell pepper coulis, walnuts, cherry tomatoes, Castelvetrano olives, and a whisp of walnut-parsley pesto. Aside from being visually pleasing, each sharable starter is bursting with elegantly curated textures and flavors.
Moving on to the entrees, we were pleasantly surprised when the chef sent the Grilled Vegetable Salad, which can be an appetizer or a wonderful choice for an entrée. A spectacular array of grilled vegetables- baby artichokes, zucchini, bell peppers, tomato confit, and pickled burned eggplant- are accented with shaved radishes, fresh dill and parsley with a light whipped tahini adding creamy goodness to the dish. Highly recommended by Andre, the Baked Halibut did not disappoint. Baked to perfection with a warm moist center, this light fish is served with roasted plum tomatoes, and surrounded by a light lemon sauce with coconut mussels, tapioca pearls, fava, tomato confit, smoked trout roe and white sturgeon caviar. 
Bucatini being one of my favorite pastas, I couldn’t resist the Seafood & Lobster Bucatini – and I’m so glad I didn’t! The blend of garden tomatoes, basil, and lemon oil created a nice fresh summer sauce delicately accenting the generous portion of scallops, shrimp, calamari, mussels and lobster which were perched on top of the al dente bucatini. To accompany these mouthwateringly delectable meals, was a side of garden-fresh Heirloom Tomato wedges with tangerine oil and smoked salt.
In addition to our choices, there are many other options available including a complete Raw Bar and Farm Stand options. One of our favorites is Lulu’s Signature Heirloom Cauliflower, prepared for 2-3 people. It’s wood fire roasted and served with spicy LI grapes, yogurt, Aleppo pepper, roasted sesame seeds, and a balsamic glaze. Another is the Duryea’s Lobster Cobb Salad, sharable for at least 3 people and which we’ve enjoyed at Duryea’s Montauk on Fort Pond Bay. Served in a large wooden bowl, with an abundance of crunchy gem lettuce, fresh lobster salad, sharp cheddar, crisp bacon, perfectly-ripe avocado, seasonally-ripe cherry tomatoes, hard-boiled farm eggs and house-made creamy tarragon dressing.
Because every fine meal deserves a decadent ending, be sure to ask about desserts, coffees and after dinner drinks. From the eight treats on the menu, we decided on the Profiterole – with vanilla ice cream, hot Valrhona fudge, mini cream puff shells, topped with Tonka bean whipped cream, as well as the table favorite – Apple Tarte Tatin for 2. Originated in France, the thin tarte pastry is layered with fresh apples caramelized in butter and sugar and then baked – yummy! In addition, Chef Carlo thought we should also try the Strawberry Sundae which is created in a traditional soda shop tall glass with strawberry ice-cream, Chantilly, strawberry coulis and white macadamia cookie crumbs.
The kitchen is under the direction of French-trained Executive Chef, Philippe Corbet. It obvious his staff, led by their chef de cuisine Carlo Masakayan, is well trained at providing a flawless dining experience. Our evening was enhanced beyond the mouthwateringly delectable food, by the friendly, competent and accommodating staff.
LULU’S IS OPEN EVERYDAY for LUNCH: Monday – Saturday 12:00pm-3:30pm, DINNER: Monday – Sunday 5:30pm-10pm, BRUNCH: Sunday 11:30am-3:30pm, HAPPY HOUR DAILY AT THE BAR: 5pm-6:30pm and available for Private Events – https://www.lulusagharbor.com/
For further information, or to ORDER TO-GO – call 631.725.0900
