Lula is a New American restaurant in the heart of downtown Ridgewood NJ.
We cook with the seasons, focus on ingredients we believe in, and build dishes that are thoughtful without overcomplicating them. We take the food seriously. Ourselves, not as much.
We focus on doing things the right way. A genuine welcome at the door. Food that arrives how it should. A room that feels alive but comfortable. Nothing forced, and nothing fussy. Just a place you’ll want to come back to.
Conor Browne is the owner and Executive Chef of Lula. He began his formal training at the International Culinary Center in New York City before spending years working in kitchens that shaped his understanding of seasonal, ingredient-driven cooking, including Jams under Jonathan Waxman, Turtle + The Wolf in Montclair, and Felina in Ridgewood. Those experiences taught him discipline, simplicity, and respect for the product.
After years in professional kitchens and a period of reflection during the pandemic, Conor felt the pull to create something of his own — a restaurant rooted in family, community, and hospitality as much as food. Named after his daughter Lucy, Lula reflects the balance he believes in: precision in the kitchen, warmth in the dining room, and a space that feels both intentional and relaxed.
Today, Conor leads a team committed to thoughtful cooking and genuine hospitality, building something meant to last — not just a restaurant, but a place people feel connected to.
Randall DeFalco is the Chef de Cuisine at Lula, bringing years of experience from top restaurants and Michelin-starred kitchens. Growing up in Reno/Tahoe, he developed a deep appreciation for fresh ingredients and simple, flavorful cooking, shaped by time outdoors and cooking over open fires with family.
Randall began his career at Steelhead Diner in Seattle’s Pike Place Market before moving to New York City in 2013. He worked at Rouge Tomate UES, crafting ingredient-driven dishes, and later refined his skills at Racines NY under Michelin-starred chef Frédéric Duca. As executive sous chef, he played a key role in the reopening of Rouge Tomate Chelsea, helping the restaurant earn a Michelin star in 2018. He later cooked at The Sea Grill in Rockefeller Center and led high-profile operations, including Brooklyn Botanic Garden’s events program.
Most recently, Randall served as Executive Chef at Half Moon in Dobbs Ferry before joining Lula to return to hands-on cooking. His approach centers on simple, refined flavors that balance richness with freshness, drawing on global travel and a strong commitment to sustainability while helping shape Lula’s culinary identity.
We proudly support the Spina Bifida Association.
Lula was built on family and community, and that commitment extends far beyond the walls of our restaurant.
Spina Bifida is a birth condition that affects the development of the spine and spinal cord. It often leads to lifelong physical and neurological challenges that require ongoing medical care and support. In the United States, more than 166,000 people are living with it.
This cause is deeply personal to our family. Our son, Meyer, was born with Spina Bifida, and we’ve experienced firsthand how vital education, research, and strong support networks are for families navigating this journey.
A portion of our proceeds supports the Spina Bifida Association’s work in research, advocacy, and community care. When you dine at Lula, you’re helping us contribute to something that matters profoundly to us.
Thank you for being part of that support.
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