Comments (0) Best Cold Bar - 2011
Lola
Lola has always embraced the power of the ocean, turning out coastal Mexican food in a city — as people will annoyingly remind you — framed by waves of mountains. But co-owner/executive chef Jamey Fader knows his way around a fish, and he's cast his net far and wide to hook seaworthy creatures that are the prize of his new cold bar, a few yards of counter space tucked into a tight corner on the edge of the dining room overlooking the patio. The four stools facing the cold bar could be the hottest seats in town, the perfect spot to order a flight of ceviches, tart with citrus; beautifully fresh ahi tuna carpaccio; briny oysters on the half-shell or snowy white ono festooned with pineapple kimchi, avocado and microgreens.
