I am so pleased I asked my husband, Kevin, at the last minute on an early Saturday evening to go out for pizza at Pizzeria Lola. It exceeded my expectations. As we walked in the door, I was so grateful we were early for dinner since there was already a wait at 5:00. The hostesses were very friendly, took our name, and informed us that while we waited a server would come around and take our drink order. Then, they would just add it to our dinner bill so there was no need to mess with two different payments and tracking him down quickly to pay a bill before being seated. What a great way to handle the long lines of guests waiting! We were quickly greeted while standing by the bar and our drink order was placed. Just as we received our drinks, our table was ready and the transition was smooth. They have no buzzers so the hostesses had to keep track of everyone and they did a fine job of finding us and showing us to our table.
The superb service continued as our server Leah, introduced herself, greeted us by name and told us we were sitting at the highest prime number table in the restaurant! It was a great start to a wonderful meal.
I was truly hoping they would have Brussels sprouts as their seasonal vegetable and they did not disappoint! It was served with bite-size pieces of butternut squash, pearl onions and a generous amount of freshly shaved cheese on top. I loved all the burnt, crisp pieces of Brussels sprouts leaves along with the larger parts of the sprouts.
I opted for the The Iowan pizza. It consisted of ricotta, mozzarella, garlic confit, La Quercia prosciutto and arugula. The smooth and creamy texture of the ricotta was nicely balanced by the slight peppery taste of the arugula. The prosciutto gave just the right amount of saltiness which rounded out the entire pie. This is a great choice, especially if you prefer white pizzas but without a heavy cream sauce added.
Kevin opted for the special pizza of the evening which had the base of a Margherita pizza but they added 'Nduja salami and Peppdew peppers. Kevin thought it had the right amount of heat, delicious flavor, but could be too spicy for some. The crust was cooked wonderfully and had the right consistency to balance the flavors as well as tone down the spice. Again, it definitely had some kick to it!
We had to have dessert so we were deciding between their house made soft serve ice cream and trying to decide how to order it. Leah guided us perfectly by suggesting we order two of the DIY ice cream sandwiches, one with the vanilla with olive oil and fleur de sel and the other with mint topped with chocolate covered cocoa nibs. The ice cream came in the old fashioned tulip cups and the warm chocolate chip cookies were served on the side. We both preferred the vanilla with the olive oil and fleur de sel. It was a perfect blend between the creaminess of the ice cream and the smooth flavors of the olive oil. It was almost more savory than sweet. This was nothing like a Dairy Queen soft serve!
I highly recommend you try Pizzeria Lola as your next pizza outing. It will spoil you for what it means to have a high quality pizza for a reasonable price. And, if you are with friends or family, it is worth sharing a dessert! The service was outstanding and made the entire experience completely enjoyable despite the large crowds growing by the minute as we were dining.
And, for a little fun, they have a photo booth in the back you can check out and they post the pictures all along the wall by the bar. This is easily a place to take the entire family with choices for everyone. Just be prepared to wait...for a table but also for the deliciousness that will not leave your mind any time soon!
Pizzeria Lola
Sunday, March 22, 2015
Nordic North Loop Establishment
Kevin and I dined at The Bachelor Farmer on a spring Friday evening. The iconic checkered blue awnings gave way to the warm and rustic feel of the restaurant. Although the hostesses were not overly friendly, our server Miadad, more than made up for the lackluster reception. He was informative, friendly and not the least bit pretentious.
The craft cocktails were very detailed, served simply and were complex in flavor. I opted for the Kloister which was made with Italian vermouth, black tea, black cherry, maple and smoked salt. It was a departure from what I typically order and it did not disappoint. The black tea flavor came through strong and the smoothness from the vermouth and maple helped round it out.
The craft cocktails were very detailed, served simply and were complex in flavor. I opted for the Kloister which was made with Italian vermouth, black tea, black cherry, maple and smoked salt. It was a departure from what I typically order and it did not disappoint. The black tea flavor came through strong and the smoothness from the vermouth and maple helped round it out.
Kevin opted for the Pacifik which consisted of mead, pineapple, pear vinegar and tonic. It was refreshing with the slightest hint of sweetness from the pineapple.
The server presented us with an amuse-bouche at the beginning of the meal. It consisted of potatoes and beets which were thinly sliced and cooked to perfection. It was served with pickled creme fraiche and it was flavorful with the just the right amount of crunch.
We ordered two different appetizers so we could try a variety of what Bachelor Farmer had to offer. The roasted celery root soup was divine. It was smooth and creamy without being heavy. They poured it tableside and in the bottom were toasted pistachios, shaved celery and tarragon. The crunchy bits from the pistachios gave way to the creaminess of the celery root puree. I highly recommend this dish.
The next course consisted of one of their toasts. They have four from which to choose and we opted for the fresh cow's milk cheese accompanied with toasted seeds, bacon-onion jam, pickled beets and honey. The intent is to make a little open-faced sandwich with the accompaniments. It was a great blend of flavors and textures. Some of the toast was a bit over toasted for my liking.
The market fish of the day was a pan fried trout, which was cooked to perfection. It had the right amount of salt, a crispy skin and a beautiful brown finish. The pairing of wild rice combined with yogurt and sumac did not add anything to the dish, especially since it tasted over salted. The wilted Swiss chard provided a smooth finish to the fish.
Since we have a fondness for popovers, we each ordered one, which was served with honey butter. I was disappointed as the popover was so crispy it was like eating the overdone toast again.
For dessert, we opted for two different desserts, both of which were cakes. The first was a vanilla bean butter cake with blood orange, bitter orange ice cream and creme fraiche. It was a nice blend between the rich butter taste of the cake with the slight sweetness of the blood oranges.
The final dessert was a baked chocolate mousse cake with red beet ice cream and white chocolate. The chocolate had the right amount of sweetness and the ice cream provided just enough additional flavor so the chocolate wasn't overwhelming.
I can understand why this restaurant has been a popular favorite since it's inception. Overall, the experience was pleasant, the food was high quality and it's in a great location. We look forward to their summer menu and trying more items.
Saturday, March 21, 2015
North Loop Seafood Stop
Kevin and I went to Smack Shack on a Sunday evening at the beginning of Restaurant Week. The scene inside was vibrant, modern and certainly fit the seafood theme. The decor was a blend of warehouse style brick walls with large doors that opened up to the sidewalks.
Unfortunately, the vibe weakened slightly since it took at least ten minutes for a server to even greet us at our table. Once he did, he was very attentive the rest of the meal.
We chose the Restaurant Week menu since it offered such a range of their food. The first course consisted of crispy calamari with a spiced aioli. The calamari had a perfect crispness to it and was complimented well by the slight kick of the aioli. Since it was Restaurant Week, we were each served our own portion, which I really enjoyed. It saved us from having to do the usual awkward transfer of food from one plate to another which is typical when sharing plates.
I ordered the Lobster Guacamole for the appetizer and Kevin had the Crab Cake. The Lobster Guacamole looked beautiful, but didn't add anything extra for flavor. It was just guacamole with a few pieces of lobster on top.
Kevin's crab cake was smooth, yet lacked flavor. However, since it was paired with a corn salsa of sorts on the bottom and a few peppers on top, it helped add some flavor when eating.
The main entree consisted of the Fried Shrimp Po'Boy. It was delicious. I appreciated their use of mixed field greens as opposed to iceberg lettuce. The shrimp added enough crunch that you didn't need any iceberg lettuce. I chose the Lobster Mac & Cheese as a side since I figured it was one of their signature dishes. I was underwhelmed. I don't tend to thoroughly enjoy mac and cheese but I figured with lobster it would be okay. I didn't feel it was worth the calories or the cost (if you were to pay the typical $11 for the side).
Kevin ordered the Lobster Roll. It was served on thick Texas toast. It was smooth and rich, but again, it lacked flavor. Kevin chose the cornbread, with which I was equally disappointed. It was a bit dry and had some peppers in it, which although makes it unique, didn't add any extra flavors that made it better.
The dessert was fantastic. It was a Lemon Meringue Whoopie Pie with blueberries and lemon curd. The bright flavor of the lemons paired well with the richness of the blueberries. I would highly recommend this dessert; however, I am unsure if it is on their regular dessert menu.
Overall, I could see where this place could be a fun place to go with a group of people in order to share a few sides. The portions were more than enough for two people although a good value since it was Restaurant Week. I would not return often as the food was extremely rich.
Smack Shack
Unfortunately, the vibe weakened slightly since it took at least ten minutes for a server to even greet us at our table. Once he did, he was very attentive the rest of the meal.
We chose the Restaurant Week menu since it offered such a range of their food. The first course consisted of crispy calamari with a spiced aioli. The calamari had a perfect crispness to it and was complimented well by the slight kick of the aioli. Since it was Restaurant Week, we were each served our own portion, which I really enjoyed. It saved us from having to do the usual awkward transfer of food from one plate to another which is typical when sharing plates.
I ordered the Lobster Guacamole for the appetizer and Kevin had the Crab Cake. The Lobster Guacamole looked beautiful, but didn't add anything extra for flavor. It was just guacamole with a few pieces of lobster on top.
Kevin's crab cake was smooth, yet lacked flavor. However, since it was paired with a corn salsa of sorts on the bottom and a few peppers on top, it helped add some flavor when eating.
The main entree consisted of the Fried Shrimp Po'Boy. It was delicious. I appreciated their use of mixed field greens as opposed to iceberg lettuce. The shrimp added enough crunch that you didn't need any iceberg lettuce. I chose the Lobster Mac & Cheese as a side since I figured it was one of their signature dishes. I was underwhelmed. I don't tend to thoroughly enjoy mac and cheese but I figured with lobster it would be okay. I didn't feel it was worth the calories or the cost (if you were to pay the typical $11 for the side).
Kevin ordered the Lobster Roll. It was served on thick Texas toast. It was smooth and rich, but again, it lacked flavor. Kevin chose the cornbread, with which I was equally disappointed. It was a bit dry and had some peppers in it, which although makes it unique, didn't add any extra flavors that made it better.
The dessert was fantastic. It was a Lemon Meringue Whoopie Pie with blueberries and lemon curd. The bright flavor of the lemons paired well with the richness of the blueberries. I would highly recommend this dessert; however, I am unsure if it is on their regular dessert menu.
Overall, I could see where this place could be a fun place to go with a group of people in order to share a few sides. The portions were more than enough for two people although a good value since it was Restaurant Week. I would not return often as the food was extremely rich.
Smack Shack
Suburban Szechuan restaurant
My mother and I chose to dine at Grand Szechuan on a Friday evening. It's located in a strip mall in Bloomington. Right away, we could tell we were going to receive friendly service and good food.
We ordered far too much food as I didn't realize how large the portions were going to be! However, I wanted to be sure to try a few new items in addition to some items I would typically order at a Chinese restaurant.
We began with the tofu vegetable soup. I appreciated the bounty of vegetables, in addition to the the soup not being over salted.
Next, we ordered sesame rice balls. This was a completely new dish for me and my mother. They were served in a broth and were quite sweet. The texture was quite different so it takes some getting used to but the flavor was fabulous.
We shared the Szechuan green beans, which were flavorful without being served with so much watery soy sauce, which can happen at other restaurants.
Next, my mother ordered the Kung Pao Shrimp. She liked that the shrimp was not overpowered by a thick coating of breading and was just lightly breaded.
I ordered the Shrimp and Vegetables with Pan Fried Noodles. I don't know what I was expecting but I didn't expect it to look like it did. However, it was nice that by the time I ate some of the middle portion of the dish, the noodles were soaked with the sauce and a bit easier to eat than the noodles that were crispier towards the edge. There was probably a bit more sauce than what was needed for the dish but it was light and flavorful.
The service was outstanding. Our server, David, was very attentive and willing to answer any of our questions. Every server and employee went out of their way to greet us, ask us if we needed anything, and thank us for coming. I would recommend dining here if you have a large group, so you can try a lot of different dishes. Or, expect to take a lot home as leftovers!
Grand Szechuan
We ordered far too much food as I didn't realize how large the portions were going to be! However, I wanted to be sure to try a few new items in addition to some items I would typically order at a Chinese restaurant.
We began with the tofu vegetable soup. I appreciated the bounty of vegetables, in addition to the the soup not being over salted.
Next, we ordered sesame rice balls. This was a completely new dish for me and my mother. They were served in a broth and were quite sweet. The texture was quite different so it takes some getting used to but the flavor was fabulous.
We shared the Szechuan green beans, which were flavorful without being served with so much watery soy sauce, which can happen at other restaurants.
Next, my mother ordered the Kung Pao Shrimp. She liked that the shrimp was not overpowered by a thick coating of breading and was just lightly breaded.
I ordered the Shrimp and Vegetables with Pan Fried Noodles. I don't know what I was expecting but I didn't expect it to look like it did. However, it was nice that by the time I ate some of the middle portion of the dish, the noodles were soaked with the sauce and a bit easier to eat than the noodles that were crispier towards the edge. There was probably a bit more sauce than what was needed for the dish but it was light and flavorful.
The service was outstanding. Our server, David, was very attentive and willing to answer any of our questions. Every server and employee went out of their way to greet us, ask us if we needed anything, and thank us for coming. I would recommend dining here if you have a large group, so you can try a lot of different dishes. Or, expect to take a lot home as leftovers!
Grand Szechuan
French twist on Vietnamese on University
I didn't know what to expect when deciding to dine at Ngon Bistro. I had read a bit on their website about their commitment to fresh, local and sustainable ingredients but I didn't know much beyond that. Kevin and I chose to eat here prior to attending an event at the Fitzgerald Theater in St. Paul. It was very quiet when we entered but it soon became lively and evident that this place was a favorite among many.
We began with the shrimp Vietnamese egg rolls. They were small, light and scrumptious. They were served with a traditional sauce, which added some additional flavor. I even enjoyed the way they cut and plated the egg rolls.
Next, I ordered the Shiitake Mushroom Ravioli. It was delightful. The Red Dragon cheese sauce was an adventurous departure from a traditional cream sauce and it added just the right amount of heat. I highly recommend this dish, especially if you are a vegetarian.
Kevin opted for the Atlantic Sea Scallops and the dish was absolutely divine! The scallops were seared perfectly. The mix of wild rice with the couscous to create the risotto was a fabulous way to shift away from the typical method. The basil ginger cream sauce was just the right amount without overshadowing the rest of the dish.
We had to order two desserts because they sounded so good when reading the description. I am so glad we weren't disappointed. The first dessert was Citrus Panna Cotta. It was served with a mixed berry compote, orange mango sphere and raspberry jus. It was a perfect blend of bright flavor from the citrus followed by the creaminess of the panna cotta.
We began with the shrimp Vietnamese egg rolls. They were small, light and scrumptious. They were served with a traditional sauce, which added some additional flavor. I even enjoyed the way they cut and plated the egg rolls.
Next, I ordered the Shiitake Mushroom Ravioli. It was delightful. The Red Dragon cheese sauce was an adventurous departure from a traditional cream sauce and it added just the right amount of heat. I highly recommend this dish, especially if you are a vegetarian.
Kevin opted for the Atlantic Sea Scallops and the dish was absolutely divine! The scallops were seared perfectly. The mix of wild rice with the couscous to create the risotto was a fabulous way to shift away from the typical method. The basil ginger cream sauce was just the right amount without overshadowing the rest of the dish.
We had to order two desserts because they sounded so good when reading the description. I am so glad we weren't disappointed. The first dessert was Citrus Panna Cotta. It was served with a mixed berry compote, orange mango sphere and raspberry jus. It was a perfect blend of bright flavor from the citrus followed by the creaminess of the panna cotta.
Our second dessert was one of the best I have had all year. It was a Pot de creme featuring Surly Darkness beer, chocolate, toasted walnuts and whipped cream. The blend of the chocolate with the beer kept the dessert from being overly sweet and it was incredibly smooth. I could easily have consumed more than one of these!
I highly recommend this restaurant. It is now in my current Top 5 restaurants I have experienced in this past year. I look forward to going back with friends and spreading the word of what this restaurant is putting out for flavor, atmosphere, philosophy and service. You know it has to be good when a local chef walks in for dinner while you are dining!
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