Lula Cafe’s Baked French Feta | Chicago Magazine

Sure, you could cheat and use store-bought marinated olives in this riotously herbal, satisfyingly salty broiled feta dish, a longtime standard at Lula Cafe. But as one might expect from the mind behind a restaurant powered by ingredients and care, chef-owner Jason Hammel regards the olives’ 24-hour marination period philosophically: “Knowing who made your food ... Read more