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Lulu Bar
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Lulu Bar Toronto brings the sunny, sultry feel of a tropical getaway to its new home inside The Well. Flaunting a laidback vibe, a profusion of rainbow-hued cocktails and enough coconut to drive home the resort feel, Lulu Bar invites guests to get away from it all — if, at least, for a little while.
Not everyone loves a beach vacation. Still, strip the blistering sun, too-tiny outfits and profusion of sand from the equation and it’s likely most people can get behind the beach-pop soundtrack, pacifying cocktails and fresh, bright bites coastal getaways guarantee. A formula that’s already proven successful in Calgary, where it opened in 2019, Lulu Bar was devised by Concorde Entertainment Group as a way to bring the beach to the city, one Mai Tai at a time.
“It’s a vacation,” explains regional manager Amy Campbell. “Especially,” she adds, “when it’s cold outside and those Toronto winds are going. It’s a nice escape from the norm, from reality. It’s got a very tropical feeling.”
Light, colourful and open, Lulu Bar Toronto is a faithful facsimile of the restaurant’s original location. Designed by Alberta-based Frank Architecture & Interiors, the space relies on large windows, for requisite sunbeams, oversized fixtures, for style, and a muted palette reminiscent of the sea, the sky and the sun — if viewed dreamily through a chic pair of rose-coloured glasses.
As with any good vacation, a visit to Lulu Bar should begin with a look at the cocktail menu. It’s a menu that hits the nail on the head, in terms of fun, flavour and its abundance of alcohol-free sippers. Plus, time your visit correctly — during the restaurant’s daily happy hour, from 3p.m. to 6 p.m. — and every beverage is half price.
Served in a white ceramic lucky cat mug, Nine Lives combines vodka, elderflower, Fino Sherry, toasted coconut and lime into the type of easy, floral drink that hot, humid weather demands.
A sipper that’s so beachy it — happily or unhappily, depending on your view — smacks of sunscreen, the Coconut Cooler finds a base of pink lemonade mixed with vodka, vanilla, citrus, toasted coconut, orange blossom and sea salt. As evidenced by its popularity, it’s the fastest way to mainline vacation vibes.
In mango or roasted pineapple, Mai Tais are fresh, citrusy and rummy enough to really get the party started.
Found on a substantial list of alcohol-free cocktails, beer and wine, the Hawaiian Honeycreeper pairs Lumette LumRum, sparkling bitter “aperitivo,” and a splash of lime with roasted pineapple and honey for a sharp, slightly sweet surprise.
For Lulu Bar Toronto’s menu, Calgary-based Lulu chef Joseph Sokoloff brought his extensive experience with the original to the new location.
“There’s definitely a lot of the same favourites and classics,” explains Campbell. “Then there are a few Toronto features out here. The menu is slightly different.” Throughout, adds Campbell, chef’s affinity for sassy pops of flavour and pan-Pacific ingredients captivate a receptive audience.
Visit Lulu Bar Toronto, and find mussels bathing in a red curry coconut broth. Chef’s Whole Fried Sea Bream, served with squishy Hawaiian rolls, is another Toronto exclusive.
Devised for a city fueled by bowls of leafy greens layered with a surplus of tasty add-ins, Kale Salad is another wise menu addition. With sweet onion dressing, gochujang macadamia nuts, dry cherries and a smattering of pungent crushed chips, it’s a tasty way to get your greens.
From there, the menu tempts with scads of snacks, small dishes and skewers tailor-made to ease diners into the Lulu lifestyle. For his playful bao, chef Sokoloff trades traditional proteins for house-made, char siu hot dogs. Garnished with pickled mustard greens, banana ketchup and peanuts, the dish partners salt with tang, spongy with crisp, and creativity with a classic in a way that embodies the kitchen’s creative approach to food.
Bar snacks that satisfy, the kitchen’s handful of skewer options ranges from House Spam to the vegetarian King Oyster Mushroom offering. Made of lemongrass- and herb-scented lamb and pork, Thai Sausage is served with charred chili relish — a condiment that adds more depth than heat. Punchy pickled green papaya and jalapeño, meanwhile, perk up beef tongue that boasts a delicate whiff of grill smoke.
Dramatic, thanks to tapioca pearl crackers flavoured with nori and sesame, Poke invites red tuna, tamari, avocado, pickled fennel, edamame, lime aioli and cilantro to join forces in a zippy, highly shareable dish. Side it with dainty Steamed Lobster Dumplings, with basil, chili oil and tobiko, and fill the table with myriad inviting bites.
Confidently sauced and spiced, the menu’s larger plates count on flavours and techniques from a range of coastal spots. Textbook French Omelette is a gloriously puffy, buttermilk-hued cylinder filled with Dungeness crab and resting in a green curry pool.
Rich and saucy, Curry Coconut Linguine sports a shower of crunchy chicken skin gremolata, bean sprouts and aromatic herbs.
The ultimate sharing dish, BBQ Crispy Half Duck is a looker with a profusion of pickled, fresh, crisp ingredients centred around duck — both braised leg and barbecued breast. Tuck some into a turmeric crepe, splash it with tamarind sauce, trim it with a bob of vinegary cauliflower and a bit of mint and you’ll understand the power of food to bring people together.
Grand finales may seem off at lunch or happy hour but with options like The Baked Hula and Shaved Ice you’d be wise to make an exception, no matter the time of day.
Akin to a baked Alaska, the former is Kona coffee ice cream capped with toasted meringue. Is it sumptuous and rich, even without a healthy pour of dark chocolate sauce? Absolutely. But being extra is what going out to eat is all about.
Refreshing, fruity, and just the thing to transport you directly to warmer climes, Shaved Ice is a delightful surprise. More indulgent than flavoured ice might sound, this one has caramelized pineapple, lime pudding and a dash of pink peppercorns to thank for its considerable allure.
A lulu of a good time, Lulu Bar is unpretentious, warm, and as breezy and untroubled as your brain on vacation. It offers the exact type of mini-break most of us are perpetually chasing.
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