Lulu's Local Eatery Leads The Way For Restaurants with Plant-Based Menus in STL

By Mackenzie Taylor
In Culture

In a city obsessed with barbecue and beer, Lulu’s Local Eatery is paving the way for plant-based, environmentally friendly restaurants to thrive. Owners Lauren (Lulu) Loomis and Robert Tucker have concocted a menu packed with creative dishes—Loaded Nacho Tots and Kale and Brussel Sprouts Caesar Salad—that satisfy cravings across the board.


Photo by Jenn Silverberg

The husband-and-wife duo have always been passionate about food and once dreamed of opening their own restaurant together. After many Friday nights dreaming up menus and trying new recipes, they bought a food truck to test their concept. And, almost immediately, Lulu’s Local Eatery had a wide fanbase. Within two years, the eatery outgrew the gorgeous food truck, which led to Loomis and Tucker opening the first brick-and-mortar Lulu’s location.

“We love St Louis and are so thankful for the opportunity to own our own business here. Especially a plant-based restaurant in a full-on BBQ town,” says Loomis. “We went out on a limb with our concept and the community has been so amazing and supportive. We are so grateful.”

Anyone who has sampled their way through the menu knows that just because the offerings don’t include meat, doesn’t mean that meat-lovers should forgo it.

“We love seeing peoples’ faces light up when they try our food for the first time. Some people expect the food to be bland or unsatisfying but they’re always shocked at how delicious, comforting and filling vegetables can be,” Loomis explains.

And the customers that leave their corner restaurant are incredibly satisfied, especially with the variety of items on their menu like Mushroom Stroganoff and the Buffalo Cauliflower Bites. “A lot of people who dislike cauliflower will order our Buffalo Cauliflower Bites and tell us that it’s their favorite dish. People say they like them even more than buffalo chicken wing,” she continues. It’s easy to see why.

At Lulu’s, they work hard at creating food that is sustainable, fresh and natural. “The reason we serve a plant-based menu is because of the positive effect it has on the environment. People don’t realize that 51 percent of global greenhouse gasses are attributed to livestock. If everyone in the US ate vegan for just one day a week, it would be the equivalent of taking 7.6 million cars off the road,” Tucker and Loomis state. And if the line out the door waiting for Lulu’s Local Eatery to open at 11:30am is any indication, STL has taken note. “It’s good food, but also food you can feel good about.”

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