| rev:text
| - Lolita still remains my favorite restaurant in Cleveland. My last review wasn't very useful, so let me provide a bit more detail so you know what you're getting into.
First, make reservations in advance. The chances of getting a table without reservations are pretty low. The bar is quite small, so it doesn't serve you well to hope for a spot there if you can't manage to get a table. While this might seem inconvenient, it really attests to the quality of food and service you'll receive here...it's booked up for good reason.
I have never experienced an unfriendly staff member. From the hostess to the server to the busboy, everyone seems pretty happy to work there. Always a bonus. Happy employees are usually a pretty good sign.
As to the menu, I'll reiterate what I said before. You should really try everything. There's not a single thing on this menu that is mediocre.
For meat lovers, the Cured Meats Big Board should be your appetizer of choice. The thing is huge, so you'll definitely need to split it with at least one another person. If you think Salami from Subway is good, you don't know what you're missing. The Big Board is reminiscent of the cured meat selections you'd find in markets in Italy. Fresh, delicate, and delicious.
For pizza lovers, the Duck Proscuitto is an absolute must try. Chances are you have never had anything like it before. Egg on a pizza may sound strange, but it works really well. In fact, many of Symon's concoctions sound strange, but work really well. Trust the guy, he knows what he's doing. If egg-topped pizza isn't your thing, the Mushroom pizza is another solid option. I can't wait to go back and try the others.
For entrees, the macaroni and cheese is quite good. However, if you're expecting traditional comfort-food mac & cheese, this is not what you'll get. Lolita's version is classy and delicious with bold, palate-pleasing flavors. I've also had the seafood of the day on two occasions, and both were absolutely decadent.
For desserts, the Chocolate Pot du Creme is a wonderful combination of sweet and salty, but I recommend trying the sorbet or gelato of the day if the flavor suits your fancy. They actually have a Guinness-flavored gelato in rotation.
The food at Lolita is well-made and creative. What I love about Symon's restaurants is that the chefs know how to design plates that keep your palate excited. They take simple ingredients and combine them in ways that the average person has never thought of. Don't be afraid to try something that sounds out of the box, because chances are it will be the best thing you have ever had.
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