The prevailing theme from tonight's dinner at Lola's was simple: food tastes better when shared…read morewith friends.
Everything was outstanding as I had remembered it when I first fell in love with this place in 2020, starting with the amuse-bouche--perfect little bites that set the tone for the night. Toasted crostini topped with Roma tomato and mozzarella, paired with a slice of salami, cucumber, and cannellini beans tossed in a light vinaigrette--it was fresh, balanced, and just enough to whet the appetite.
Next came a round of shared appetizers (the exact menu details escape me, but the experience certainly doesn't): scallops, lobster ravioli in a cream sauce, boneless quail in a sweet chili sauce, artichoke with mozzarella, and lobster tail. Every dish was memorable, but my favorites were the lobster tail, the impossibly tender quail with its subtly sweet sauce, and the perfectly cooked scallops.
For my entrée, I ordered the filet mignon, medium rare, served atop a bed of house-made pearl couscous--rich, comforting, and executed beautifully.
Dessert was a true smorgasbord of scratch-made creations from Chef Richard: lemon tart, pecan pie à la mode, baked banana caramel, a light and fluffy New York-style cheesecake, and a decadent chocolate cake. We each took two bites before passing the plate to the right, repeating until nothing remained. The standout for me was the crustless cheesecake--airy, delicate, and utterly perfect.
Rett provided an outstanding experience, honest suggestions for us, and even offered club soda with lemon for my son's upset stomach from the tedious red eye plane flight (should have booked Lola's later in our trip instead of the day we got here) so that he could be able to better enjoy his meal with us.
All in all evening of incredible food, shared plates, and even better company, exactly how dining should be.