Department of FoodieDepartment of Foodie
Two-level restaurant serving casual French fare paired with craft cocktails, beer, and champagne.
What to order: Mussels (saffron‑fennel broth) · Steak Frites · Lamb Chops · Croissant French ToastFrom Google Maps reviews.
Visited during a Birthday. Second visit . First was lunch when it was quiet then dinner, far louder. Even though our seat was right inside the entrance as the evening were on, music was louder. Like most NYC restaurants. Named after owner's dog, it's a fun place. Michale was our server and he was very good. My son had the Macallan Bay (very expensive) and us the Chardonnay. We had lamb chops, seared bass, Loulou burger and duck leg confit. The food was very good and served on time. Would visit a
LouLou was a fantastic NYC dining experience. The atmosphere was lively and stylish, the Cain in the Woods cocktail was outstanding, and every dish impressed — especially the margarita flatbread, perfectly cooked sea bass, tender short ribs, and delicious salted caramel dessert. A special thank you to Everton G., who provided warm, attentive service and made the evening even more memorable. We’ll definitely be back!
Loulou is a charming bistro & bar that makes for a delightful brunch spot. We visited for Valentine’s brunch and overall had a lovely experience. Our server was warm, candid, and genuinely helpful in guiding us through the menu — always a great start. The cocktails deserve a special mention. The Remy, Bloody Affair, and Daily Green were bold, punchy, and beautifully balanced — easily the highlight of the meal. On the food front, it was a bit of a mixed bag. The French onion soup was hearty and
From the May 26, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Damaged canned food wasn't set aside and marked 'do not use'.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces are too worn or badly built to be properly cleaned.