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Lola Taverna

SoHo’s new restaurant puts a twist on Greek classics, updating the dishes in a modern way without leaving tradition behind.



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lolataverna @lolataverna


New York has one of the largest Greek populations outside of Greece, in competition with only Boston and Chicago. Approximately 23,000 Greeks live in the Big Apple. Add this to the recent popularity of destinations like Mikonos and Santorini and the result is clear: the demand for quality Greek cuisine is only going up.

It was with this in mind that chef Dionisis Liakopoulos took over the kitchen of Lola Taverna, which does Greek food with a fun and modern twist. The New York-based Greek chef has previously been responsible for the menus of renowned restaurants such as Kuzina, NOMA, Aska and the Greek bakery Fournos Theophilos.

Located in SoHo on the charming corner of Prince Street and 6th Avenue, the interior of the restaurant was designed by restauranteur and owner Cobi Levy, known for restaurants such as Babu Ji, Black Seed Bags and Little Prince. “We are excited to bring Lola to SoHo. The restaurant is hip and vibrant with excellent food and warm service. It’s the perfect mixture of two places I love: Greece and New York” Says Levy.

The restaurant’s floor-to-ceiling windows carry SoHo’s vibrant soul into Lola, while the interior décor evokes the relaxed, laid-back atmosphere of the Hellenic peninsula. The neutral color palette could not be greeker and matches exquisitely with the floral arrangements and ceramic pots made by the American potter Helen Levi. With a modern take on Greek cuisine, Liakopoulos’s menu was inspired by the lush vegetation of the islands.

Classics like mezze (small, varied portions), moussaka and Greek salad are can’t miss attractions. Served in dishes made by Jono Pandolfi, risotto al Nero di sepia, rice feta and fried calamari with furikake seasoning are the highlights of the menu, which also includes tasty lobster noodles (prepared on the client’s table) and lobster with the essence of ouzo, a typically Greek aniseed drink.

Claur visited the restaurant, and we noticed that all the cool kids from NYC were out here. It’s the perfect option for an unhurried dinner on a lively night with good food and beautiful people. To create the drink list, the restaurant called in reinforcements from friends in the gastronomic sector. The cocktail list went to the staff of Athenian bar “The Clumsies” which this year joined the ranking of the best bars in the world. The drinks revisit Greek classics. One highlight is the Spritz of Athens, which features vermouth and a splash of Aperol. The Skinos Snapper combines vodka, ouzo, lemon juice and a Bloody-Mary mix produced by the house. The Kalamata Negroni updates the traditional drink, utilizing an exotic Campari made of black olives.

To harmonize completely with the dishes, the wine list was adeptly selected by sommelier Laura Maniec Fiorvanti, co-founder of Corkbuzz wine bar. The selections have the best of the Mediterranean, including the Peloponnese mix of Agiorgitiko and Cabernet, as well as Sardinian Skouras Megas Oenos and Panevino Rosso Picci.

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Photos Courtesy Lola Taverna