Today is: Wednesday, November 22, 2017
Lola's Restaurant Review
A great late night spot that retains its heat since it opened 13 years ago. Lola; Lauren Dunsworth’s place is a hangout and at the same time a great dining place and a
place for celebrations, and parties. There are 2 great bars, that serves an
amazing variety of Martinis and their most famous is the Caramel Apple
and the service is absolutely the best and the food is amazing.
Lola’s LA, known for his innovative and unique style, is an upscale dining and entertainment venue which boasts a full service restaurant lead by world renowned Executive Chef Ryan Bergunio, who was graduated from Le Cordon Blue, also worked at Peninsula Beverly Hills, did an internship at Table 8 with
Chef Armstrong, and was the Executive Chef at La Defence.
Caramel Apple Martini
Fantasy Island Martini
Step into Lola’s dining room and understand how understated opulence is mastered. The large multileveled room is bathed in soft light, juxtaposed against the whimsical softness of the colors. The menu is thoughtful and inventive in the way it continues
this balance between the ethereal and masculine – The service was outstanding,
our waiter Wayne told us that he has been working for Lola’s since its opening
13 years ago, as well as the bartender! Wayne kindly guided us thru our dinner
and could not have been more accommodating and friendly. We started
with a selection of appetizers that were truly delicious; I can’t say which
one was the best, because they were all made to perfection.
Long Island Ice Tea
Great Wine Selections
The menu and decor offer a cohesive gesture of sophistication that may just leave you swooning. . Each unique dish showcases the kitchen’s skillful repertoire. The Calamari served with tartar sauce & marinara arrives at the table as a precariously delicate tower, it is a feast for the eyes as well as the stomach, we loved it!
Lump Crab Cakes
The Lump Crab Cakes was delicious, with jumbo lump crab meat served with
spicy Creole Sauce; the crab meat melts immediately in our mouths, its flesh
tingling with the smoky heat of the Creole sauce. It is a bold starter,
and a superb foreshadowing of what will follow.
Jerk Chicken Satay
BBQ Shrimp Skewers
The Jerk Chicken Satay and the BBQ Shrimp skewers were delicious and more casual, but no less sophisticated meaty appetizer. Both skewers were great, the Chicken came with seasonal fruit compote, while the shrimp was served on a
bed of brown rice. Each distinctive flavor dances on the tongue before
combining into a rich and deeply gratifying taste experience.
Short Rib Tacos
Our last appetizer was the Short Rib Tacos with
Pico de Gallo served with a side of horseradish cream:
a display of versatile epicurean personalities that are at once
whimsical, refined, rich, light, and above all, eminently enjoyable.
Parmesan Crusted Halibut
If the Small Plates fail to satisfy your hunger, Lola’s delectable Large Plates will provide a more substantial meal with the same degree of creativity and complexity. Dishes like The Parmesan-Crusted halibut topped with beurre blanc served with sautéed baby spinach & garlic mashed potatoes, is a bold and intriguing juxtaposition with the tender, sweet flesh of the fish. Although both dishes prominently feature
fresh seafood, each is interpreted differently and is drastically transformed by
their accompanying ingredients, making every bite a delicious surprise.
Grilled Filet of Beef with Cabernet Shallot Sauce
The Grilled Filet of Beef with Cabernet shallot sauce served with roasted red potatoes & sautéed vegetables is an elegant reinterpretation of the familiar comfort food.
Grilled Filet of Beef arrives as a veritable culinary mise en scene, a landscape constructed from a sizzling slab of steak leaning against a foundation of
roasted red potatoes. The juicy steak mingles with the zesty shallot sauce,
creating a refreshing brightness that offsets the heaviness of the meat.
Warm Chocolate Bread Pudding
Although our meal has left us almost uncomfortably full, it is impossible to resist
Lola’s tantalizing desserts. Lola’s Warm Chocolate Bread Pudding is playfully presented and deliciously rich, but not overly sweet confection, a satisfying
endnote to the meal. For those who crave a sweeter finale, the Apple Tart
is the essence of apple pie, as well as the Banana & Dark Rum Fritters.
Chef Ryan Bergunio
Our Fantastic Server Wayne
As we prepare to leave, warmed by a deep sense of satisfaction, I glance around once more at this great restaurant. Lola’s warmth comes as much from the friendly, familiar atmosphere created by its staff as from its comforting food. At a nearby table, Chef Ryan Bergunio checks in on a couple, chatting casually with them about their meals and their day. This extra amount of care and attention lavished on diners contributes
to the experience, bringing fine dining to a comfortable and unpretentious level,
and making Lola’s diners feel like members of a close-knit community,
united by love of food, great entertainment and good company.
For map and location click Here!
For more information please visit their website at www.lolasla.com
Articles By: Mary Adams
Photos By: Chris Marx
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