So I finally went to Cafe Lou Lou...

Don't ask why it took me so long to get around to it... I have no excuse. Here's a quick rundown of our meal, I'll try keep it short.

I took my family for a late dinner after a night of shopping, we got there around 8:45 and ordered within 10 minutes. Food arrived at 9:20 so not too long of a wait. My Mediterranean Pizza was really really good, high quality toppings but not piping hot, just warm which kind of surprised me. Mom got fettucine and meatballs, dad got the jambalaya pasta, both of which they really liked and I tasted, thought they were great. My parents were little disappointed that they had to request bread with their pasta, but no biggie for me. The bread was fresh and good(seemed like a focaccia of some sort,) and was served with olive oil for dipping.

Sis got the chicken gyro wrap, they brought out the lamb gyro wrap by mistake but the waiter noticed the mistake as he was setting the plate down. It took all of maybe 2 minutes for him to bring out the correct wrap which I thought was pretty quick. The wrap seemed very dry to her, despite 3 the sauces that were in it; I tasted and agreed that it was a little dry. The waiter brought her some yogurt sauce on the side for dipping and that seemed to help a bit.

All in all the service was attentive and the food was very good. I'm still a bit disappointed that my pizza wasn't hot, but it was really really good and I'm sure it just cooled off waiting for the other items to be prepared. The beer list was also impressive, but I have to work tonight so I'll delve into that on my next visit. Next time I'm thinking shrimp and grits and a few beers.

What would you rate your visit on a scale of 1 to 10?

Due to the not so hot pizza and gyro mishap and dryness, I'd say 7/10.

Well, I'm glad you finally took the plunge! I couldn't tell from your post which location you went to, and I'm sorry your pizza wasn't as hot as you'd have liked. You're right about the focaccia. It's made in-house from scratch just like all our pizza dough. I hope you'll give us another try, and that next time, you'll get dessert!

The only explanation I can offer (and this is no excuse, because quality should be maintained at all times), is that because of the time there may have been just a single cook left in the kitchen on a weeknight, and if they put the pizza in too early while they made the pastas and sandwiches, it may have gotten done a tad bit sooner than the other dishes. And at Lou Lou, we pride ourselves on getting the food to the table quickly, so we do not use heat lamps or microwaves, period. (We also don't fry anything - only restaurant I've ever worked in with no deep fryer!) And though we strive to get all the food to the table at once, (I'm glad the chicken gyro was brought out almost immediately!)I'll bet you'd rather have had it come out early so you could taste it in all its bubbling goodness. I hope you'll give us a second chance, Adam.

Went to the Douglass Loop location, Marsha. Like I said I plan on going back soon for shrimp and grits and beer, which dessert do you suggest I try? And any other of your favorite menu items I should try?

BTW, just had my last 2 slices of Mediterranean Pizza and it may be even better the second day!

And at Lou Lou, we pride ourselves on getting the food to the table quickly, so we do not use heat lamps or microwaves, period.

I'm a big fan of no heat lamps. I don't mind at all if my food doesn't come out all at the same time. I would much rather have hot and fresh food then perfectly timed food. That is the very reason I love Mojito's so much. The food is served as it was intended to be, no sitting or reheating.

Went to the Douglass Loop location, Marsha. Like I said I plan on going back soon for shrimp and grits and beer, which dessert do you suggest I try? And any other of your favorite menu items I should try?

BTW, just had my last 2 slices of Mediterranean Pizza and it may be even better the second day!

I have to pimp my creme brulee, because I think it's the bomb, but if it's hot outside, you can't go wrong with some of my house-made sorbets. Flavors currently at the Highlands location include Wild Berries and Peach-Ginger. And I just made the base this morning for my very first batch of Rhubarb-Prickly Pear!

In my opinion, the Blue Cheese Polenta with Roasted Red Pepper Sauce and Asaparagus is the most heavenly thing to come off the hot side. It's an appetizer, but it's plenty big enough for a meal, or for two to share as a starter. I also love the Spinach and Artichoke Wrap (although I usually ask them to add bacon to it ). And a lot of people rave about the Smoked Mozzarella Ravioli, and the Seared Scallops with Orzo (the pasta is served chilled in this dish). Shrimp and Grits is a great choice, though, and we do have a fantastic beer selection!

I'll definitely have to second her suggestion of Creme Brulee! It's certainly the best I've had including what I had in France when I lived there. All of her desserts are wonderful but it certainly is on top of the list.

I have to pipe and and say the Lemon Sunshine Cake is MARVELOUS!!!

We keep meaning to go to the one down in the Douglass Loop but every time we check the website it does not acknowledge the existence of that location. We are big on doing the virtual tour thing and reviewing the menus before we go to new places. I'm not saying we've not gone because of that so much as we gravitate to restaurants that do have the updated websites, therefore the latter have a competitive advantage. We are in our 50s, we don't tweet or even text, but the web is a big deal in deciding where to eat. Anybody know when the Cafe Lou Lou website will be current?

I need to try Cafe Lou Lou again sometime. I did not like my first visit, was very unhappy with what I ordered, BUT I always hear such good things that I am willing to go again!

Marsha your creme brulee is, hands down, the very best. Period.

Ate there last night, with a couple of pizzas, a pasta (there were 4 of us), a creme brulee, lemon cake, and peach-ginger sorbet . . . all wonderful (and yes, the creme bru is the best anywhere).

Marsha, you've got to hit the Sears Ave location more often! We asked the server if you happen to be there last night (wanted to introduce myself), and she replied, "who?". In talking, evidently she has worked there a little over a month, and while she knew who you were (or rather that there was someone who did make all of their desserts) she's never set eyes on you!

I'll definitely have to second her suggestion of Creme Brulee! It's certainly the best I've had including what I had in France when I lived there. All of her desserts are wonderful but it certainly is on top of the list.

Wow...how'd I miss Creme Brulee? Hmmm. Now thinking whilst typing, I believe Marsha brought out a taste of 3 or 4 of her desserts a couple of years back. Perhaps Ms. Gina got that bite.

Marsha, Is the Brulee available at all times? If so, I need to run over for a hit tomorrow.

Justine, I hope you will try us again. What did you order? Just curious.

Lonnie, I'm sorry the website doesn't show the Highlands location - I'll check into that. However, the Facebook page is here, including scans of the most current menu. It's at 2216 Dundee Rd, on the "Loop" next to what used to be the Pink Door (and was Dundee Tavern before they moved across the corner.) Menus are the same at both restaurants, except there's no liquor license at the Highlands location, just a fantastic beer selection and wine. Please give us a try.

Carla and Mark, thanks for the props on my brulee. Ditto Megan on the Sunshine.

Andrew, LOL, I haven't been over there since I moved to the new location. I don't have a car, and I can walk to the new place from my apartment. I should probably bop back in there some time and introduce myself to the newbies - but even at the new place I'm usually gone by the time the first lunch guests are seated. I go in mighty early and am usually home by 11 AM - sometimes sooner Sorry I missed you guys, but I'm glad you liked your desserts!

Tom, the brulee surely is available all the time. And while we're all busy calling it "my" brulee, it's a pretty standard classic recipe. I was the pastry chef at Limestone when they first opened, and Mike Cuhna flipped his wallet open one day and pulled out this well-worn piece of paper with the recipe on it. If I recall correctly he told me he got it from a French chef at some conference or another where they were serving it, and asked for and was given the recipe. There's only 4 ingredients