LOLA TAVERNA

Greek Isle magic
brought to NYC

A luxe dining experience
A savory voyage to the greek coast

Beloved classics, with a Greek modern twist. The emergence of Mykonos as a top summer destination or the growth of Greek cuisine, once limited to neighborhood tavernas or ethnic options. The laid back luxe lifestyle is charming and the light cuisine is how the majority of people are eating.

Dionisis Liakopoulos
in soho

Chef Dionisis Liakopoulos has created a menu highlighting Greek Island fare with modern global twists,
influenced by his time spent at world-renowned restaurants such as NOMA, Aska, and Kuzina.

Meant for sharing, dishes will include an array of small plate mezze, fresh fish and large format proteins cooked on a grill and simply seasoned, all served on custom dinnerware by Jono Pandolfi. Menu highlights will include their LOLA Salad, a take on the classic Greek Salad with tomatoes, onions, olives, feta and a cucumber granita; Sepia Risotto made with imported Greek rice, smoked graviera and topped with with pieces of flash-fried squid and Furikake seasoning; and a Lobster Pasta made tableside with linguine and their signature lobster bisque with ouzo essence.