INGOOD TASTE
Stephen Browning, Owner,
Lula of Sewickley
Candid conversations with the dining scene’s most engaging chefs
Lula of Sewickley
515 Broad Street, Sewickley; 412.749.1200
lulasewickley.com
During the mandated closures Lula of Sewickley is open
Wednesday through Saturday 4-8pm for take out, curb
side and delivery (5 mile radius).
On the Menu:
Scratch, house-made tapas or small, sharable
plates with a wide array of signature
dishes including, but not limited to, Lula’s
Grilled Cheese and Soup, The Lula Burger
(an 8-oz. prime blend of brisket and short
rib on a brioche bun served with potato
salad), and Lula Summer Cobb featuring
mixed greens, egg, strawberries, blueberries,
slivered almonds, crumbled chèvre
cheese, oven-roasted turkey breast and
house-made Green Goddess dressing.
You’ll also find Devils on Horseback (large
dates filled with water chestnut and
chèvre cheese wrapped in bacon, baked
and finished in a sauce pan and topped
with a teriyaki reduction), Gambas Al Ajillo
(sautéed shrimp served with toastas),
Lula’s Southwestern Armadillo Eggs (farmfresh
jalapeños, de-seeded and filled with
chive cream cheese, wrapped in a chorizo
mix and topped with Lula hot pepper
jelly) and Lula’s Island Salad (fresh mixed
greens topped with pineapple, mango,
mandarin oranges, and toasted coconut
and served with a lime vinaigrette dressing)
plus cooked-to-order Elysian Fields
Farm Lamb Chops served over asparagus
and topped with Lula tzatziki sauce.
Q A
What led you to open Lula
of Sewickley?
I’ve been a private proprietor
and worked for several
corporate restaurants prior to opening Lula. I
moved here in 2008 from Key West, Florida,
and worked for several establishments such as
Bubba’s Ugly and Mullen’s on the North Shore.
I eventually took time away from the restaurant
business, but then wanted back in again. I
asked around and found out Lula was for sale.
It was a turnkey situation and I purchased it in
September 2017. I brought a Floridian flare to
the menu and expanded the wine and liquor
list. Although I’m proficient in the kitchen, my
persona is as a front-of-the-house guy. With
my experience, I’ve cooked on every level,
but I call cooking a hobby. I’ve been fortunate
enough that I’ve worked with great mentors
and owners. I got tired of making everyone
else money, and when you work for yourself
it becomes a different way of life. In fact, the
entrepreneurial spirit runs in our family—my
wife, Melissa, owns Copacetic Beauty Lounge
in the North Hills.
How do you curate the menu?
My executive chef, Jeremy Easton, creates the
sauces or pairings to menu ideas I come up
with. His background has been in the culinary
business for a long time. He created our Kimchi
Lula Harvest Cobb Salad with crumbled chèvre cheese, turkey
breast and Green Goddess dressing.
Stephen Browning, Owner, Lula of Sewickley
slaw and hit it out of the park. He has a good
nose and a good taste for food.
What’s your favorite quick meal at home?
I enjoy a Delmonico steak with mushroom
risotto, garlic asparagus and a chopped
romaine salad with a homemade vinaigrette.
My daughters are big steak eaters, too. They
actually love chicken, so when I make steak we
call it steak-chicken for fun. They’re also fans
of risotto, salad and vegetables, too. They’ll
come to work with me and help sweep up. One
of their favorite things to do at home is play
restaurant, wear aprons and take orders.
What can’t you live without at Lula?
My staff. They make the business successful
and I cannot live without them.
What’s your favorite go-to ingredient?
Fresh garlic.
What’s your best advice for a novice?
Always chase your dream, but keep in mind
it’s a demanding career. Be prepared to cancel
your personal schedule—and whatever
money you’ve saved for the business…
multiply it by 10.
Other than Lula, where’s your favorite
place to eat in Pittsburgh?
Goodfellas Deli & Drafthouse on Mount
Nebo Road. They have a California Chicken
Wrap that I like. However, if it’s a choice for
fine dining, I enjoy Napa Prime Chophouse
in Wexford.
What’s the next big food or dining trend?
I think food trucks are still going strong, and
every type, too. Their popularity and diverse
menus are still on the rise. n
—Reese Randall
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