Today's Charcuterie
Michael Symon is a master, and Cleveland is his muse. The interior of Lola restaurant reflects the industrial condition of the city and the people with warm, metallic tones and angular decor. Symon’s menu is about refined, rustic flavors, like his Braised Berkshire “Bacon” which is essentially a huge chunk of bacon with citrus, ginger, and carrot flavors. The creaminess of the fat on the cut mixes perfectly with the acid of apple and orange. When I asked the waiter to bring me the best entree on the menu, he delivered an unbelievably smooth and tangy goat cheese “mac’n'cheese” with rosemary chicken. The recipe can be found on Food Network’s site.
Braised "Bacon"
By far, the most enjoyable part of the meal was the first impression: Today’s Charcuterie. Each of the samples was perfectly cured, and the pate was particularly savory. The pickles were sour, which is how I prefer them, and the mustard was zippy. All were paired with cripsy, buttery mini-toasts: the perfect platform for building your own interesting flavor combos.
So if you find yourself in Downtown Cleveland, Lola is an absolute must:
2058 E 4th St, Cleveland, OH? – (216) 621-5652?
