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As a new restaurant critic for The New York Times, Melissa Clark recently visited Lola’s with Priya Krishna. The first impression of the stir-fried noodles at Lola’s was that it seemed like a dish that could easily be replicated at home. However, after trying the handmade noodles made with fresh yolks and einkorn flour, topped with a flavorful curry sauce, ginger-marinated pole beans, bok choy, and crispy fried Yukon Gold potatoes, Melissa realized that the dish was a unique and exceptional culinary experience.
The menu at Lola’s is filled with comforting dishes made from local, seasonal produce but elevated with creative twists and expert techniques. For example, the BLT features ripe summer tomatoes and bacon jam, while roasted carrots spiced with garam masala are served with rich yogurt and warm naan. The wilted vinegared cabbage is delicately placed over coconut okonomiyaki, showcasing the chef’s skill in combining different flavors and textures.
Each dish at Lola’s offers a delightful blend of familiar ingredients and unexpected elements, creating a dining experience that is both comforting and exciting. The restaurant’s focus on using fresh, high-quality ingredients shines through in every bite, making it a must-visit for anyone looking for a unique and delicious meal.
Overall, Lola’s stands out for its innovative take on classic dishes, expertly crafted flavors, and commitment to showcasing the best of local produce. Whether you’re a seasoned foodie or just looking for a memorable dining experience, Lola’s is sure to impress with its creative and delicious offerings.
Source: The NY Times
