There’s nothing that makes a long day of jogging on the treadmill and playing Zuma Blitz better than sipping (or gulping) on some margaritas. Kristien and I had made reservations at Lola’s Mexican Kitchen, a new Mexican restaurant at 135 Bedford Street, which had only been open since December 9. This restaurant is just a baby, time wise at least. When you order their food, you’re probably think much different, though! The spot was very simple and elegant. The atmosphere was lively, and as we ate our meal the crowd scene by the large bar began to grow.
To start, we ordered a pitcher of the Classic Margarita made with Patrón. You can’t deny the power of Patrón! They came out a little strong, but the waiter–Cody–had more mix put in and that made it real nice (yeah, we’re wusses). Our waiter was kind, informative, never rushed us. He has just finished his culinary training, so we all wish him the best of luck in his future endeavors in Omnomitivity.
Getting back to the pitcher, it cost $25 for the pitcher plus an upcharge of $10 for the Patrón–a very reasonable price comparatively. We’ve paid $40-50 in some places here in Fairfield County. A nice and warm bag of tortilla chips then came to our table, accompanied by a very fresh tasting salsa. The salsa had less of the large chunks in it like we like, but was still flavorful.
We then had the Trio of Guacamole. We got more chips (we were in chip heaven), a bowl of fresh, chunky, tangy pico de gallo (much better), and three very distinct bowls of guacamole. The black bean guacamole was good, though it tasted more like a black bean dip rather than a guacamole. We both felt like we wanted more spice and a kick. The classic guacamole was ok, we think it could have been a lot better and fresher. Take Riviera Maya, for example: they make the guacamole right in front of you. It doesn’t get fresher than that, plus you get to choose your own flavors there. The last guacamole, mango and habenero, was great, though. The guac brought me back to summer with its freshness and its bright flavor. The taste of the habanero was there, though I wish it would burn. Why do we enjoy being in spicy pain so much?
I had to fight every urge in me, then, not to order too many of my favorite dishes off the menu. The tacos looked amazing, but I fought the urge. The burrito platter looked ridiculous, but I fought the urge. So many classics looked great, but I fought the urge! Instead, I decided to have a dinner of two small plates. I really do love ceviche, so I ordered that to even out the heaviness of the Mexican pizza. When the ceviche came it was presented in a fun way and looked almost too good to eat. The calamari and shrimp tasted great and weren’t “overdone” as is sometimes the case with ceviche. My disappointment with this dish was that a fishy taste and smell overpowered the citrusy taste, indicating to me that the fish was not fresh. Kristien had the same issue with her fish taco, which she did not like. She did, however, say the Carnitas taco, with slow roasted pulled pork, Oaxaco, and pickled red onion, was the best she ever had.
The Mexican pizza, on the other hand, was just plain perfection. Kristien loves to bother me about my loathing of certain cheeses, which I suppose I have earned. I decided to go out on a limb with a new cheese (Oaxaca) that I hadn’t had before, one that I couldn’t even pronounce nonetheless! The pizza came with a nice medium thickness crust and with Oaxaca smothered and melted across. Top that off with chunks of spiced tomatoes and some of the smokiest and best chorizo I’ve had. This is one of those plates you can’t put down and wish there was more of. You need to order this–it’s a killer!
I was very full and wasn’t sure if there was any more room, but we saw the churros at another table and needed those bad. When the churros arrived we couldn’t wait to dig in! The cinnamon and the sugar on the outside was the perfect mixture to coat the crispy crust, yet the inside was still soft. Cody told us, are made fresh and to order. This explains why they tasted so amazing. I know they have flan and tres leches, but I think I’d have to order the churros again, as should you. Really, really great.
So, the lowdown on Lola’s is that this place will most likely become a gem in the crown of downtown Stamford with just a few adjustments. The really great thing about Lola’s is that they are listening to what people say about the menu and adjusting where they need to and taking chances. The manager came to our table and shared this with us and told us that one of the best selling items is the Habanero edamame, which I have to try next time. It’s hard to believe that they’ve only been open for about 9 days because things are running pretty smoothly. Lola’s definitely has the potential to be a 4 Nom restaurant and I’m sure they’ll make it there with their good manager, excellent waitstaff, and a wonderful menu. Right now they have 3.25 Noms, but hope it won’t be long for that to change. Definitely check this place out!
Cost: $$$Lola’s Mexican Kitchen Address: 135 Bedford Street Stamford, CT Phone: (203) 674-5652 Site: http://www.lolasmexicankitchen.com Facebook: http://www.facebook.com/lolas.stamford?sk=wall