NYCReview
Lola’s in Nomad has an exciting premise: combining the chef's Filipino American heritage, South Carolina childhood, and experiences at some well-known NYC kitchens. Ingredients reference the Americas (jalapeño tartare, Carolina BBQ sauce), all around Asia (gochujang, masala yogurt), and the land of pure imagination (vegetable glitter). But these touchpoints don’t come together cohesively. Scallops and shiitake mushrooms served with a single scoop of Carolina gold rice, or seared tuna with slices of radish “som tum” on a smear of red curry feel like collages assembled from a world atlas rather than dishes you’d want to order again. The long room, bookended by a bar and an open kitchen counter, has potential, so we hope the cooking finds its sea legs.
photo credit: Liz Clayman
photo credit: Sonal Shah
photo credit: Sonal Shah
