Fun Playing With Friends and Small Plates at Lolita

After our delightful Sunday brunch at Luxe, we proceeded to show our friend Cynthia around several Cleveland neighborhoods, including downtown (in full Browns home game mode - she marveled at the ease with which we transversed the downtown mayhem), Asiatown and University Circle. After stopping back home, we refreshed and headed to Tremont and Michael Symon's Lolita for dinner with friends. We stuck to small plates and pizza, and didn't need a single entree to achieve food nirvana.

Bone Marrow

The succulent bone marrow is an ideal start. Rich, rich, rich - but so worth it.

The Big Board

Lolita doesn't make as much charcuterie in-house as it used to, but no matter. We greedily devoured every morsel on this board - the pate at 11 o'clock was the winner, followed closely by a duck confit hiding under the crostini at 12. There was not a loser in sight.

Grilled Shishito Peppers - meyer lemon, feta, bread crumbs, oregano, anchovy vinaigrette

Simply delicious - not too spicy and perfectly balanced (and I "don't like" anchovies, either, but this was delicious). This dish highlighted why Chef Symon is so lemon zest-happy on The Chew - because it makes the food's other flavors pop.

Crispy Chicken Livers - soft polenta, mushrooms, bacon

Cynthia isn't a big chicken liver fan (I'm generally not either), but this plate got cleaned. Again, Symon's team perfectly nuanced the intense chicken livers against the gentle polenta and creamy bacon (and mushrooms, for those who love them). The head chef at Lolita these days is Chef James Mowcomber, who is doing an outstanding job. 

My plate with Chicken Liver,  Polenta and a Roasted Dates stuffed with almonds, bacon, chiles, parsley

My photo of the date plate didn't sing, but the food surely did. The stuffed date is an old favorite from the Lolita kitchen, but it never fails to please with its combination of sweet and savory.

Eggplant Dip with Lemon, Crunchy something (it was delicious) and oiled bread.

Babaganoush on steroids (or was it a Vitamix?). Best. Eggplant. Dip. Ever.

Fried Brussels Sprouts - capers, anchovies and walnuts

Ah, those pesky anchovies again! Guaranteed to please even the avid brussels sprout (or anchovy) hater!

Crispy Pig Tails & Ears - fennel-onion agrodolce, pickled chilies, cilantro

This took the prize for the most "interesting" dish of the evening. Both the sow's ear and it's tail were turned into silk purses, as far as we were concerned. The ear slices melted in the mouth with porky goodness. And the tail?

Crispy Pig Tails & Ears - fennel-onion agrodolce, pickled chilies, cilantro - close up

Simply delicious. Put aside whatever bias you have (and this is coming from a nice Jewish girl from New York) and get this while it's still on the menu. Period. And yes, this is finger food. You hands will get dirty and you will love licking off every morsel.

Pizza - Winter Squash, smoked mozzarella, apples, pancetta, onions, white balsamic.

This seasonal pizza is a worthy choice. I never thought I'd like apples on a pizza, but darned if this specimen didn't change my mind. And so, Lolita followed up most auspiciously on the territory staked out by Momocho and Luxe. Well played, Cleveland (and the Browns even won - ok, it was last week).

Early Monday morning, Cynthia took off for points south (Columbus). But Cleveland did itself proud this fine fall weekend, showing off the variety and quality of food available, at wallet-friendly price points, that made it the crown jewel of Midwest dining. Thank you Cleveland, and thank you Cynthia, for playing. I know that you were well rewarded with fun playing with your food, and that makes all the difference.

Even More Fun Playing With Pizza, Pig, and Lamb Heart at Lolita

Our flight home from Delray, amazingly, arrived right on time. We got our bag and our car, and it wasn't even five o'clock yet. Where to dine on a Tuesday night after leaving the southern confines? Why - Lolita of course. Pig Roast. Calling us.

We arrived in Tremont about quarter to five - so we stopped in at the Flying Monkey for a beverage and to call a couple of friends. After a lovely cocktail and successful phoning, we headed to Lolita, where Happy Hour was in progress.

I decided to try the Happy Hour Red Wine (a steal at $4/glass).



I'm partial to Malbec anyway - but this one was fantastic. I happily drank it all the way through dinner!

After our friends arrived, we moved to a table and pondered the latest menu. There is always something new to try at Lolita, and tonight was no exception.


Lamb Heart

I was not at all shy about trying the lamb heart; I'd tasted beef heart last year at Alinea. But whereas the beef was thinly shaved - the lamb ticker was served in bold chunks.



It was delicious.




Pickled Green Tomato, Prosciutto Pizza

I adore the way the prosciutto crisps up (like bacon), and contrasts against the briny tomatoes.



I should mention that the bread service from On the Rise continues to impress.



But these were all preliminaries for The Pig. All four of us ordered The Pig. And we were glad we did.



The potatoes and veggies under the pork were cooked in pork fat. Yum. Yum. No dessert necessary (unless you count the cracklin').

Chef Matt Harlan and his crew continue to come up with wonderful ways for us to play with roast pig, and now, lamb heart. Did I mention yum?

Fun Playing with Pizza and Lamb at Lolita

Last week was not fun - at least not after root canal on Tuesday. We had hoped to visit Lolita one evening during this week (and we had Indians tickets for Friday night, so that was out). So, it was Thursday when we ventured to Tremont, in search of a marvelous Lamb dish served at Lolita that someone wrote about on the Cleveland Food & Wine Forum.

Joined by one of our favorite dining companions, we arrived at a very busy Lolita and settled in. We started with a "special" pizza - topped simply with a little olive oil, cheese, herbs - and soft-shell crab. Yum.







For appetizer, we shared the delectable lamb dish we had been seeking: Jamison Farms Lamb Ribs with Orange, Fennel and Parsley. It was bone-licking good, though my photos did not do it justice.



We then each ordered a main.


Sauteed Walleye over Cauliflower Puree Topped with Local Spinach

This was the "fish of the day" and is served with the diner's choice of side.


Roasted Potatoes - Rosemary & Garlic



Thank you for the tasting plate Edsel!


Hanger Steak, Chickpeas, Skordalia, Pickled Chilies





Lucky me - my hubby shared too!


Soft Polenta - Mascarpone & Parmesan

The polenta is always so good!


Pappardelle - Jamison Farm Lamb, English Peas, Mint, Olives, Feta



I love the way Chef Matt keeps changing up the Pappardelle offering, since it is one of my favorite types of pasta. This was rich and satisfying, with a healthy injection of spring!

It is a rare day that we order dessert - but since Edsel wanted the Lemon Semifredo with Basil Syrup, I talked Bob into splitting Cory Barrett's house-made Great Lakes Edmund Fitzgerald Porter Gelato with Pretzels. The photo doesn't do it justice - but even with my cold-sensitive teeth - I loved it!



Another great meal at Lolita - each meal we enjoy there only makes us want to go back again ASAP!

Fun Playing with Pig at Lolita

We enjoyed another fantastic pig roast at Lolita last night, accompanied by some very special friends - 1 year old twins Nolan and Reagan!


Miss Regan Says Hello


Master Nolan is too busy enjoying his bottle to be distracted.

For some reason, I find the lighting at Lolita (and Momocho) to present the greatest challenges to my [limited] photography skills - so bear with me.

We started with an early order of Lolita Polenta, for the kids:





As you can see, Miss Reagan is wearing a bit of hers. But they gobbled it up!


Miss Regan Contemplates Polenta, while Master Nolan Enjoys an H2O Cocktail

The 8 adults shared three appetizers and two pizzas to start. First (photos from a prior dinner) - one of my absolute favorites - Roasted Dates stuffed with almonds, garlic, pancetta and parsley. The word "sublime" was coined to describe food like this - velvety smooth and creamy, though with bite from the accouterments, richly flavored and just sweet enough:





We also shared an order of Fried Chicken Livers and tried two of the new appetizers:


Ricotta Cheese Dip





This was delicious - creamy, with a little spice and a little flavor of olive oil.


Fried Chicken Livers over Cheese Polenta with Wild Mushrooms and Pancetta

Our friend Linda adores these (and can frying the livers in duck fat ever be a bad thing?), and I enjoyed my bite. And that polenta is to die for!


Fried Zucchini Bites with Goat Cheese

For my taste, this dish was a huge improvement over its grilled predecessor. As noted, frying makes everything taste good - and this appetizer rocked!


Pizza Topped with Roasted Pork and Smoked Cheddar



I am a bit of a purist when it comes to pizza, as this EGullet thread describes. As a rule, I don't care for wild toppings or cheeses - a little meatball, maybe some ricotta or provolone, and I'm happy. Notwithstanding all of that - I do believe this was the most amazing pizza I've ever tasted. Perfect crust topped with perfectly cooked heritage pork (from the Pig Roast pig, said Chef Matt Harlan), and, I must admit, the right cheese to take the pork on. This was a combination of pizza and pork perfection.


"White prosciutto" Pizza (ie Lardo)



Ok - I admit that I'm not a huge fan of lardo, so this pizza did not excite me nearly as much as the pork/cheddar one. Don't get me wrong, it was delicious, but I'd rather have another slice of the pork/cheddar pie!

As noted, this was a Tuesday night, which at Lolita means Pig Roast!



Yep - this is how they do it! In goes the pig, in go the coals and a few hours later we get:



Every week, Chef Matt comes up with a new presentation for the pig, and this week's plate did not disappoint: luscious pig meat, a skin-covered rib and a crispy crackling, over a luxurious butternut squash/butter puree, accompanied by Brussels Sprouts sauteed in bacon. Seven of the eight adults ordered the Pig Roast, and we licked our plates clean!








Of course, one person had to be different. Shelley decided to try the meatballs.


Pork and Veal Meatballs in Tomato Broth with Fontina, Pancetta & Pine Nuts

This is served with the diner's choice of side (Shelley opted for more of that cheesy polenta).



My taste of this was oh-so-good! Darn that pig roast distracting me from the menu (well, not really).

We completed the meal with a round of Lemon Semifreddo, topped with the most ethereal Basil Syrup and fresh berries:





And the best part - even though it seemed like we had ordered (and therefore, eaten) a lot of food, we left sated but not stuffed, and we got to try so many wonderful tastes and textures! Lolita remains a Cleveland gem, especially on Tuesdays, when they play with their pig!