Chef Cupps marries Filipino adobo technique with Southern fried chicken. The thighs are marinated in a rich, vinegary adobo mixture, then fried until crispy and golden. Served with house-pickled vegetables for brightness and fermented hot honey that adds heat and tang. The combination of flavors feels both familiar and unique.
A surprisingly simple salad that showcases technique. Chicories (endive, frisée, radicchio) are tossed with crunchy pretzel pieces and a buttermilk ranch dressing that's peppery and just salty enough. The bitter greens and creamy dressing work perfectly together.
A luxurious starter. Fresh littleneck clams are opened carefully, the meat removed and chopped, then recombined with sweet crab meat and herbs. The mixture is returned to the shell and finished with butter and breadcrumbs, then broiled. The result is a rich, briny, sweet preparation.
A hybrid appetizer that works as a starter or side. Fluffy sesame milk bread arrives warm alongside a Southern pimento cheese (cheddar blended with roasted red peppers and mayo). The bread is pillowy and slightly sweet; the cheese is bright, tangy, and addictive.
Chef Cupps celebrates vegetables with the same care as proteins. The seasonal vegetable dish changes regularly—it might be roasted mushrooms, charred cabbage, or braised greens. The technique is always refined.
Fresh local tilefish is lightly breaded and fried, then placed in crisp lettuce cups with a dill-forward tartar sauce and bright kohlrabi slaw. It's a lighter, fresher approach to fried fish—the vegetables provide texture and acidity. A fun, interactive dish to eat.
Lola's is Chef Suzanne Cupps' first independent restaurant after 15 years at notable New York spots like Annisa, Gramercy Tavern, and Untitled at the Whitney. The menu is New American with Filipino and Southern influences, built around what's in season and what's sourced locally. The dining room is intimate and welcoming, the service is knowledgeable, and the wine program is excellent. Dishes are designed to share, with an emphasis on vegetables, bold flavors, and technique that feels effortless.
Make a reservation through OpenTable or by calling. The restaurant is intimate with limited seating. Walk-ins are difficult, especially on weekends.
The menu is small and designed for sharing. Order 2-3 dishes per 2 people to taste broadly. The seasonal vegetable dishes are not to be missed—don't skip them for protein.
The wine program is thoughtful with fair markups. The staff can recommend pairings that complement the Filipino-Southern flavors. Ask about natural wines and low-intervention options.
Chef Cupps' background in high-end restaurants shows in execution and service, but the vibe is approachable and not stuffy. Dress nicely but not formally.
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