Lulu Kitchen & Bar

The story

Crafted with passion, served with love

A French-Mediterranean Table on Main Street

Lulu Kitchen & Bar sits at 126 Main Street in the heart of Sag Harbor, New York, bringing together French and Mediterranean sensibilities with a distinctly local pantry. The restaurant is open every day across lunch, dinner, and a celebrated Sunday brunch — a rhythm that makes it as much a neighborhood anchor as a destination for visitors to the East End.

The Kitchen

The cooking at Lulu is shaped by Executive Chef Philippe Corbet, a French-trained chef who came to the restaurant with years of experience in Michelin-starred kitchens as well as top tables across Long Island. Most recently, Corbet led the kitchen at Arbor in Montauk under the Alchemy Hospitality group. His defining idea at Lulu is a menu built around wood-burning technique — a lifelong ambition to let a single, flavor-producing cooking method run through an entire menu. The result is French and Mediterranean cuisine grounded in local products, with fire doing the quiet work.

The Team Behind the Room

Managing Director Steven Jauffrineau brings a pedigree that spans the Manhattan French bistro La Goulue and the Shelter Island institution Sunset Beach. He joined Alchemy Hospitality in 2015 to oversee the transformation of Duryea's in Montauk and the launch of Arbor, before turning his attention to Lulu. His front-of-house experience in French dining translates into a room that feels considered without being stiff.

The Wine List

Lulu's wine program earned a Wine Spectator Award of Excellence — recognition that reflects genuine curation rather than sheer volume. The list is described by the restaurant itself as award-winning, and a standing Wednesday promotion offers 25% off all bottles, making it an accessible entry point for wine-curious guests as much as committed collectors.

The Full Picture

From a daily happy hour at the bar to private events and takeout, Lulu operates across a broad range of occasions. The French and Mediterranean cooking at its core, the wood-fire philosophy in the kitchen, and a team with deep roots in East End hospitality give the restaurant a coherent identity — one that has made it a consistent presence on one of New York's most competitive dining strips.