Review of one of Cleveland’s top restaurant, Lola
Russell Bartels
English 1010 83231
Professor McKeever
12/5/12
Word count:822
Lola, one of Cleveland’s top Restaurants
Cleveland is not well known for its culinary background, until recently that is. The restaurant industry, in Cleveland, is slowly starting to become more well-known. One of Cleveland’s most well-known chefs is Michael Symon, who is also an Iron Chef. His first restaurant is located on east Fourth Street in Cleveland, Lola. Located in the heart of downtown Cleveland, Lola is an upscale bistro styled restaurant. My mother and I went to his restaurant on Tuesday, as a present for me. The food and the atmosphere were all around the best experience I’ve had in a restaurant.
The food at Lola was by the most delectable, perfectly seasoned, and perfectly presented food I have ever eaten, besides my mothers of course. For an appetizer we ordered the beef cheek pierogi, served with wild mushrooms and a horseradish crème fraiche. The pierogi was just perfect in size for an appetizer and the balance of flavors was perfect. The horseradish crème was not overpowering, as horseradish can be and I find it to be. The beef cheek was perfectly cooked and flavored. All of the components of this dish worked harmoniously together to be a perfect opener before the main entrée. I ordered the Venison while my mother ordered the Pacific Cod. The venison was served with a puree of celery root, sautéed brussel sprouts, walnuts, and currents. The venison was cooked to a perfect medium rare and seasoned to perfection. The celery root puree had a nice salty sweet bite to it that went really well with the venison. The brussel sprouts were nice and crunchy, adding a necessary texture to the dish that was needed. Adding the red currants added a much-needed floral and sweet undertone. Getting all 4 of these components into one bite was pure balance and perfection. My mother’s dish, the Pacific Cod, was just as perfect as my own. The cod was served with an accompaniment of mussels, fennel, potatoes, pearl onions, and a black truffle broth. The broth was poured into the dish table side to slowly cooked the food and add a nice aroma to the dish. Although black truffle can be rather over powering, if used too heavy-handedly, but in this case the truffle was balanced well in the broth. The cod and mussels were cooked perfectly, the cod being pan seared to add a little crunch. The potatoes and onions added a much needed sustenance to the dish. Although I am not really fond of fennel, it added a little sweetness that worked well with the fish. We then ordered our dessert, a peppermint dish. It was white chocolate-mint ganache, with a dark chocolate sorbet, and a peppermint bark. The presentation was stunning; a large solid block of the ganache, a small scoop of the sorbet with the bark placed across the ganache. The bark had the perfect amount of peppermint in it. The white chocolate worked amazingly well with the mint, not being too sweet and had a nice subtlety to it. The sorbet had a nice deep richness to it that balances all the flavors together into a perfect dessert that wasn’t too sweet or too savory. The food had a perfect balance throughout the entire meal, which made this a great experience for me and my mother.
The atmosphere and décor of the restaurant was urban, yet inviting. Walking down Fourth Street to get to Lola was lively, bright, and bustling with people. All the other restaurants and bars were filled with people, Lola as well. Once we entered the restaurant, much of the bustling dwindled as well as the sound of people and the street. The restaurant was dark and embracing. The kitchen was open to the guests this way customers could see the cooks preparing all the food and hear the going-ons of the kitchen. I loved being able to watch the chefs work and be in sync with each other, flying through tickets. Even though the restaurant was dark and urban based, it was warm, inviting, and just comfortable to be in. Being able to see all selections of their wines behind the bar in a giant glass case that spanned half the wall was amazing. Pictures of famous buildings and bridges of Cleveland posted along the walls was a big help in opening up the restaurant.
Lola has a lot of hype surrounding it and must live up to its expectations, for me, it did just that. The food, atmosphere, and service of Lola was just as amazing as I have heard. The food was above and beyond my expectations of the night. The restaurant and the atmosphere that it gave off were warming and perfect. Although expensive, I would recommend Lola to any of my friends that want an amazing restaurant experience, that are willing to spend the extra money.
English 1010 83231
Professor McKeever
12/5/12
Word count:822
Lola, one of Cleveland’s top Restaurants
Cleveland is not well known for its culinary background, until recently that is. The restaurant industry, in Cleveland, is slowly starting to become more well-known. One of Cleveland’s most well-known chefs is Michael Symon, who is also an Iron Chef. His first restaurant is located on east Fourth Street in Cleveland, Lola. Located in the heart of downtown Cleveland, Lola is an upscale bistro styled restaurant. My mother and I went to his restaurant on Tuesday, as a present for me. The food and the atmosphere were all around the best experience I’ve had in a restaurant.
The food at Lola was by the most delectable, perfectly seasoned, and perfectly presented food I have ever eaten, besides my mothers of course. For an appetizer we ordered the beef cheek pierogi, served with wild mushrooms and a horseradish crème fraiche. The pierogi was just perfect in size for an appetizer and the balance of flavors was perfect. The horseradish crème was not overpowering, as horseradish can be and I find it to be. The beef cheek was perfectly cooked and flavored. All of the components of this dish worked harmoniously together to be a perfect opener before the main entrée. I ordered the Venison while my mother ordered the Pacific Cod. The venison was served with a puree of celery root, sautéed brussel sprouts, walnuts, and currents. The venison was cooked to a perfect medium rare and seasoned to perfection. The celery root puree had a nice salty sweet bite to it that went really well with the venison. The brussel sprouts were nice and crunchy, adding a necessary texture to the dish that was needed. Adding the red currants added a much-needed floral and sweet undertone. Getting all 4 of these components into one bite was pure balance and perfection. My mother’s dish, the Pacific Cod, was just as perfect as my own. The cod was served with an accompaniment of mussels, fennel, potatoes, pearl onions, and a black truffle broth. The broth was poured into the dish table side to slowly cooked the food and add a nice aroma to the dish. Although black truffle can be rather over powering, if used too heavy-handedly, but in this case the truffle was balanced well in the broth. The cod and mussels were cooked perfectly, the cod being pan seared to add a little crunch. The potatoes and onions added a much needed sustenance to the dish. Although I am not really fond of fennel, it added a little sweetness that worked well with the fish. We then ordered our dessert, a peppermint dish. It was white chocolate-mint ganache, with a dark chocolate sorbet, and a peppermint bark. The presentation was stunning; a large solid block of the ganache, a small scoop of the sorbet with the bark placed across the ganache. The bark had the perfect amount of peppermint in it. The white chocolate worked amazingly well with the mint, not being too sweet and had a nice subtlety to it. The sorbet had a nice deep richness to it that balances all the flavors together into a perfect dessert that wasn’t too sweet or too savory. The food had a perfect balance throughout the entire meal, which made this a great experience for me and my mother.
The atmosphere and décor of the restaurant was urban, yet inviting. Walking down Fourth Street to get to Lola was lively, bright, and bustling with people. All the other restaurants and bars were filled with people, Lola as well. Once we entered the restaurant, much of the bustling dwindled as well as the sound of people and the street. The restaurant was dark and embracing. The kitchen was open to the guests this way customers could see the cooks preparing all the food and hear the going-ons of the kitchen. I loved being able to watch the chefs work and be in sync with each other, flying through tickets. Even though the restaurant was dark and urban based, it was warm, inviting, and just comfortable to be in. Being able to see all selections of their wines behind the bar in a giant glass case that spanned half the wall was amazing. Pictures of famous buildings and bridges of Cleveland posted along the walls was a big help in opening up the restaurant.
Lola has a lot of hype surrounding it and must live up to its expectations, for me, it did just that. The food, atmosphere, and service of Lola was just as amazing as I have heard. The food was above and beyond my expectations of the night. The restaurant and the atmosphere that it gave off were warming and perfect. Although expensive, I would recommend Lola to any of my friends that want an amazing restaurant experience, that are willing to spend the extra money.