LULU GREEN

Lulu Green is committed to 100% vegan cooking, using only natural ingredients and non-GMO sunflower oil. The menu is entirely plant-based, with no animal products used in any dish. This is a structural fact: the kitchen is 100% dedicated to vegan food.

The restaurant's kitchen is 100% vegan, so every dish is automatically vegetarian. Its menu contains no meat, fish, or animal by-products.

Lulu Green operates as a 100% vegan kitchen, so eggs never appear in any dish. The menu substitutes with plant-based alternatives such as 'Scrambled Plant Eggs' and 'Chickpea Egg'. Because the kitchen is entirely dedicated to vegan food, eggs are structurally absent from the premises.

As a 100% vegan kitchen, no shellfish or any animal products are used. The menu contains no shellfish ingredients. The kitchen is structurally dedicated to plant-based cooking.

As a 100% vegan kitchen, all dishes are suitable for pescatarians (no fish or seafood is used). The menu is entirely plant-based.

The menu marks many items as 'gluten free': Lulu Pancakes, Warm Quinoa Bowl, Yuca Fries, Lemony Lentil Soup, Banana Walnut Cake, French Macaron, Chocolate Cheesecake Jar, Adobo Mex Bowl, Beet + Feta Salad, Blue-Brie Salad, Mushroom Short Rib, Tres Leches Cake, and Triple Chocolate Cheesecake. Some dishes are noted as 'available gluten free w/tofu' (Crispy Chick'n Vietnamese Noodle Bowl, Pastor Tacos) or 'gluten free pasta $2' (Gemelli al Limone). The kitchen is not 100% gluten-free. Gluten-containing items like pretzel buns, sourdough, pita, and focaccia are on the menu. There is no evidence of a dedicated fryer or prep area for gluten-free items, and no accreditation from a coeliac body.

The menu is 100% vegan. No dairy ingredients are used. However, menu descriptions use terms like cheddar, feta, parmesan, crema, labneh, yogurt, buttermilk, whipped cream, cheesecake, and tres leches, which are clearly plant-based analogues in this context. No dedicated dairy-free equipment is mentioned. Cross-contamination from shared prep is possible. The structural fact of a 100% vegan kitchen means no dairy is on premises, but the lack of explicit dairy-free protocols or accreditation keeps this at Tier C rather than S.

The menu contains numerous nut-based ingredients: cashews (Cashew Crunch, Cashew Caesar Dressing, Cashew Cheese), walnuts (candied walnuts, Banana Walnut Cake, Walnut Red Pepper Muhammara), pistachios, pecans, and 'nut crunch'. Almond milk is used in smoothies. There is no mention of nut-free protocols, dedicated equipment, or staff training for nut allergies. Cross-contamination risk is high in a kitchen that uses nuts extensively.

The menu includes soy-based ingredients like tofu, seitan (often wheat-based but may contain soy), and 'Sprouted Chocolate Protein' (which may contain soy). There is no allergen matrix or soy-free marking on the menu. No information about soy-free protocols or dedicated equipment is available.

The menu is not marked for halal. While the kitchen is 100% vegan (no meat, alcohol is served), there is no halal certification or mention of halal protocols. Alcohol is served (cocktails, wine, beer), which may be a concern for some halal observers.

The menu is not marked for kosher. The kitchen is 100% vegan, so there are no meat or dairy mixing issues, but there is no kosher certification or mention of kosher protocols. The kitchen is not supervised by a kosher authority.

The low-FODMAP status of dishes is not indicated on the menu. Some items, such as simple salads and yuca fries, may be naturally low in FODMAPs, but many others contain high-FODMAP ingredients like garlic, onion, wheat, cashews, and legumes. No source mentions any staff training or specific protocols for low-FODMAP handling.

The menu is not marked for sugar-free options. Many dishes contain added sugars (maple syrup, coconut sugar, simple syrup, agave, etc.). No sugar-free protocols or staff training are mentioned.

The menu does not indicate which items are keto-friendly. Some dishes, such as salads without croutons or yuca fries, might be adaptable, but many others contain high-carb ingredients like rice, quinoa, bread, pancakes, and sweet potatoes. No specific keto protocols or staff training are mentioned.