Pizzeria Lola, one slice at a time.
This week I had the absolute pleasure of eating at Pizzeria Lola, not once, but twice! The first time was delicious, but I went back a second time to take serious notes while I inhaled my delicious meal.
On Monday, I ordered La Creme pizza and added pepperoni for Lola’s take on a classic pizza pie. The portion size was perfect for two hungry (but not voracious) adults. The sauce was perfect in flavor and proportion to the dish—not too much, not too little. Pizzeria Lola proved to me that they could make a classic, so Thursday night I went to be wowed by a few more of their on-trend, delicious menu items.
I started with the Flying Dog Old Scratch Amber Lager (a great little brew my waitress recommended) and the Brussels sprouts, mixed with red pearl onions, butternut squash, and parmigiano-reggiano for a blend of flavors that definitely hit the mark. My one complaint of the night: the dish was a little dry. I don’t think I’d order it again, but I might attempt the recipe in my little kitchen to see if a little extra olive oil would do the trick.
Next I ordered The Boise pizza, and with a tip from my waitress, added bacon on top. The Boise is covered with thinly sliced potato, Gruyere, carmelized onion, olive oil and rosemary. It was stinky (as every pizza covered in a fragrant French cheese should be) and delicious. The bacon was the perfect compliment to the sweeter potatoes and onions, I can’t imagine it would have been as tasty without it. I’d say The Boise is a must-try (if you can stand to order a pizza at Lola’s without their delicious red sauce.)
Lastly, I ordered some dessert– because what is the fun in doing a restaurant review if you don’t get to overdo it? Thank God I did too, because it pushed Pizzeria Lola from a yummy pizza parlor to a dining experience that actually made a friend say “this is cool” (no pun intended) while eating soft serve. I ordered the House Made Vanilla Soft Serve with extra virgin olive oil and fleur de sel.
It. Was. Amazing. The salt contrasted with the sweet cream and the oil added this unexpected twist… and it is certainly the most fantastic ice cream dish I’ve ever tasted and the reason you cannot miss out on this new hot spot.
I will be going again soon (is three times in one week too much?) and I hope to see you there.