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| - So of course as someone who lives in Northeast Ohio, I've heard of Michael Symon. I've heard countless people rave about his food and the atmosphere of his restaurants. But it wasn't until last night that I finally has the privilege to eat at one. For such a well respected place with the tremendous reputation that it does, the environment was far from pompous, uptight, or anything of the like. The decor is creative, inviting, and warm and I immediately felt comfortable. The staff was super friendly and genuinely happy. I watched multiple people in the front and back of the house joking and smiling with each other as well as with patrons, while performing their duties without error or misstep. This I find, is a hallmark of an establishment that is true to the core. Successful, professional, and genuinely a nice place to work. As with so many other things in life, emotional tone trickles down in a restaurant and from my observation, the management clearly does it right at Lolita.
We had a great table in the upper corner of the restaurant which allowed us the opportunity to observe basically the whole floor while we perused the concise and confident menu. Our server Marin was super sweet and extremely knowledgable (and believe me, we had a LOT of questions). Her tone of service was very professional AND simultaneously fun and inviting. Something I've noticed many nicer restaurants don't seem to grasp and Lolita seriously nails from top to bottom.
We did the ceviche, the asparagus, a crab salad special, the big board for two, the coppa tonnato, the halibut, and the polenta. All were expertly prepared and thoughtfully constructed. The big board (a charcuterie board of house cured meats, house fermented/pickled vegetables, and house made mustard/sauces) was one of the best charcuterie boards I have EVER HAD. Which includes the many many I enjoyed years ago in Bavaria and Austria.
To the person who came up with the recipe for the coppa tonnato: You are a god.
This dish in all seriousness blew my mind. The thinly sliced pork shoulder, the dill, and the tuna tonnato encouraged each other seamlessly across my palate. As one crested and began to fall, the next would blossom and revitalize. As the dish was served, the portion appeared small, but 25 minutes later when we were finished, I had revised my opinion. Each bite was an orgiastic experience on my senses that lasted the better part of two minutes. Bravo.
My wife ordered a couple of glasses of wine with dinner, both of which she greatly enjoyed. The recommendation was for the Martin Ray Cabernet Sauvignon which paired excellently with the food. A big Cabernet and wonderfully tannic yet light bodied enough to be enjoyed with a copious amount of cured meat and other delicate dishes. I enjoyed the Manhattan Project. A variation on a traditional Manhattan which was the first good cocktail I have had since moving from Ithaca, NY to Cleveland in September of last year. Expertly crafted. The oil on the surface of the cocktail from the orange peel looked like the Exxon Valdez. Cheers.
My recommendation: If you are looking for a nice family restaurant where the menu is expansive and everyone can get something safe, enjoy large portions, and not be challenged in any way, do not go to Lolita. On the other hand, if you are a connoisseur of fine food, cocktails, and wine, and would like to experience brilliant creativity, attention and love in the smallest detail of dishes, and enjoy adventures into the unknown of culinary delights, then Lolita is certainly the spot.
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