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From Our Editors
After stints at Miami Beach's Smith & Wollensky and The Post House in Manhattan, chef Bob Mignola recently took over the helm of Lola's on Harrison. While he stays busy crafting specials that showcase his talents, he also knows that some staples need no improvement. Take, for instance, the Coca-Cola barbecue beef ribs, just as zesty, smoky, sticky, and sweet as when they debuted in 2007. Or take the crab cakes, still made from jumbo lump-crab meat and served with herbed tartar sauce.
Under Mignola, the rest of Lola's menu ranges from pan-seared rainbow trout with roasted marcona almonds to herb-roasted free-range chicken doused in chicken jus to add an unexpected note of chicken flavor. Bartenders supply a generous selection of cocktails, craft beers, and boutique wines. The New York Times called Lola's on Harrison an ideal pick "if you want to dine in sophisticated style"—that is, amidst art deco flourishes, amethyst walls, exposed brick, and windows framing an outdoor seating area.
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