Located on the street level corner unit at the new IDEA1 Apartments in San Diego's East Village, Lola 55 is a 3,200-square-foot bar & restaurant that aims to bring a high-end twist to the fast-casual taco shop model. The eatery has been in development for more than three years, and after holding frequent focus groups and pop-up parties to test its dishes, Lola 55 will finally open to the public on Wednesday, August 22, offering a menu based around vegan and woodfired meat grilled tacos created by executive chef and partner Andrew Bent.
Founded by Tijuana-born Frank Vizcarra, who followed a career as a professional soccer player with gigs as a longtime executive at McDonald's and then as an investor/advisor for Tender Greens, Lola 55 is a family run operation named after Vizcarra's mother. The restaurant will be managed by Vizcarra's son and daughter, Nathan & Brie, with a kitchen helmed by executive chef and partner Andrew Bent.
Chef Andrew 'Drew' Bent's, a graduate of the Art Institute of California, has worked locally in the kitchens at Searsucker, Carnitas' Snack Shack, Puesto, Tender Greens, Tiger!Tiger!, and last year staged in the kitchen for frequent "Best Restaurant In The World" winner Noma’s month-long Tulum, Mexico pop-up. Bent also worked at Enrique Olvero's Criollo restaurant in Oaxaca for a short period.
The menu at Lola 55 will combine Chef Drew's love for woodfire cooking with his respect for San Diego taco shops and locally sourced ingredients. Inspired by Oaxacan-style cooking, where mesquite is used to jointly prepare and season food, Lola 55 will grill most of its meats and vegetables on a custom, Santa Maria wood grill. Expect a menu of "inspired food at affordable prices", with most of the menu items priced between $3-7. Tacos will be made with housemade tortillas and ingredients sourced from area farms and purveyors. The menu also includes a large list of vegan options, including three out of the nice tacos being entirely plant-based. Standouts include the squash blosson relleno taco, as well as the mesquite grilled 24 hour adobo marinated ribeye. The restaurant will also serve a full list of craft cocktails by bar manager Gareth Moore, local & Mexican craft beer, an array of side dishes like elote and aguachile, market-driven entrees and soft beverages like agua frescas and horchatas.
Lola 55 will sit at 1290 F Street in San Diego's East Village and offer fast-casual service, a central bar, and both indoor and outdoor dining. For more information, visit Lola55.com and check out the menus below.
