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| Photo by renee b. photography. |
After the Blackened Out twins each traveled separately to Spain over the previous 12 months, we have both had a hankering for jamon and other delicacies from Iberia. And so for this month's Dining Out column in OffBeat Magazine, we review Lola's, one of the forerunners of Spanish cuisine in the city.
Lola's has always been well known for its paella, the one pot rice dish which often serves as the introduction to Spanish cuisine for most newbies. And while the fervor for Spanish food has been driven by tapas and Michelin rated restaurants such as Arzak and Carme Ruscalleda's Sant Pau, Lola's has stuck to the nation's most recognizable dishes. Seven days a week, cast iron paella pans fill nearly every table inside Lola's dining room on Esplanade, where diners sip sangria as if they were seated outside Las Ramblas in Barcelona or Paseo Maritimo in Valencia. Angel Miranda would have it no other way.
Lola's
3312 Esplanade
(504) 488-6946
Sun-Thur 5:30-9:30
Fri-Sat 5:30-10:30
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5 comments:
For me paella is a warm weather, sherry or white wine dish. Its roots are more Mediterranean and seafood in origin, centered around Valencia. Although I too enjoy a hearty meat filled (had a great rabbit one in Sevilla) paella that pairs well with red, but those are often found in the southern and central climes of Spain. Not sure if paella is as popular in the colder north, but it is impossible to generalize about a country so vast with as many regional distinctions as Spain.
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