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| - To describe what happens to you when you step in Lola is hard. It is like to walk into another world. Gone are the worries of the world, gone is the monotony of everyday life. Walking into the bar of Lola is like waiting in line for a ride at Disney world. You may not know what is going on behind the curtain, but you know the chef is about to take you on a wonderful adventure. The glass wine case which serves as a backdrop to the bar begs you to order something in it. The iPad drink menus are scattered behind the bar waiting for you to peruse the huge menu of pretty much anything you can wish for. The open kitchen is like the center ring at the circus. It doesn't matter where you sit, you want to see what is going on in that kitchen. Will you get a glimpse of Chef Michael Symon? Who else might you find in the restaurant on that given night. There is an air of exclusivity to Lola for whatever reason, although reservations are pretty easy to come by. As Jenn and I waited for our table, our adventure for the evening was just beginning.
We took our seats waited for our server to come over, I decided that I was too sheepish to try and calf's heart that was on the menu. I had flirted with the idea that eating a calf's heart would be great, and what better person to cook it than Michael Symon. If it wasn't delicious, it wouldn't be on the menu, I tried to tell myself. I wasn't afraid to step out on the ledge, but as my wife told me, that is a big step. I acquiesced to the pork chops, but not before I ordered the beef cheek perogies.
Jenn wasn't sure about them because unlike me, she didn't go out on the ledge at all unless she knows that the fall is about 2 feet. Beef cheek perogies were out there for her, but something I called safe in my book. Once they arrived and I took my first bite, and Jenn also took her first bite, I think we calmed down and took that mental sigh. This was what we were looking for. Good food, good conversation, and great atmosphere.
We ordered a bottle of wine, what it is I am not sure, but Nicole our server assured us our choice was amazing and that it would go great with both our meals. Jenn ordered the Rib Eye with roasted bone marrow butter and kale. I ordered the Pork Chops with BBQ onions and cheesy polenta. I considered my dish to be rather safe, but cheesy polenta was something I can't just unsee. I had to have it. Jenn of course had to get a side of Lola fries because those were the fries we have been missing ever since our favorite Michael Symon restaurant closed down, Bar Symon.
We wound down over the last bit of wine in the bottle and 3 glorious glazed doughnuts and a shot of hot chocolate. It was a sweet topper to a great meal, and Nicole was probably the most perfect server for our night. She was attentive without being rude. She was there when you needed her, invisible when you didn't, but always stopped to make sure our wine glasses were full.
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