Lola

2000 4th Ave
Seattle
206 441-1430
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Lola opened July 2004, alongside the new Hotel Andra on 4th and Virginia and right across the street from the Dahlia Lounge.

The Greek-inspired menu combines local northwest ingredients with Mediterranean freshness and simplicity. Lola’s customers dine on sizzling ouzo-splashed kebabs, bright-tasting mezze, wood-grilled whole fish, and cumin-spiced lamb. The stylish and modern dining space is decorated with warm earthy colors, hand-painted chandeliers, and floor-to-ceiling windows. The rough-hewn granite bar surrounding a huge wine cask features an inventive cocktail menu and a great wine list including some delicious, hard-to-find Greek wines.

At Lola you can start with a number of spreads to charge your taste buds: Barrel aged minty feta, roasted sweet hot red pepper, cow’s milk yogurt tzatziki, cauliflower~anchovy, Kalamata and Turkish fig or Skordalia ~ garlic spread. They can be ordered separately or all together and they are served with grilled, pita triangles. Seafood, kebabs, roasted fowl or beef and hearty leaf and root vegetables make htis greek inspired bistro a brilliant choice for casual dining in Seattle.

LOLA SPREADS
freshly griddled pita
3. one or 15. all six
Barrel aged minty feta
Roasted sweet hot red pepper
Cow’s milk yogurt tzatziki
Cauliflower~anchovy
Kalamata and Turkish fig
Skordalia ~ garlic spread

MEZE
Shucked local oysters, frozen lemon 2.5 ea.
Jackie’s Greek salad, barrel aged feta 10.
Gala apple salad, dates, fennel, ginger 10.
Grilled octopus, white bean, garlic, lemon 13.
Dolmades with lemony rice, mint 7.
Grape leaf wrapped tenderloin, lemon aioli 11.
Spiced quail, sweet potato b’stilla, pistachio 12.

KEBABS
Served with charred onion, lemon and ouzo
Lamb, caramelized garlic-red wine glaze 10.
Washington chicken, yogurt, dill 9.
Pork, spicy harissa, honey 9.
Wild Pacific prawns, curried Muscat glaze 14.
Troll King salmon, citrus glaze, sea salt 13.
Squid, crushed chili, chermoula 9.
Dates and graviera cheese, roasted garlic 10.
Portobello, oyster mushrooms lemon, oregano 10.

LOLA SAMPLER
18. all
Chermoula squid kebab
crispy chickpeas
marinated olives
dolmades
tzatziki
red pepper spread
pita

WHOLE FISH, SEAFOOD
Served with almond, caper, and tender herbs
Whole fish of the day 26.
Pacific black cod (filet) 26.
Albacore tuna (filet) 24.
Dungeness Crab (half/whole) 20./38.
served with curry butter

TAGINES
Scallops, prawns, clams, roasted squash, fennel, spicy pumpkin seed, anise broth 26.
Anderson valley goat stifado, roasted garlic, cippolini onions, handmade noodles 25.
Snake river farm pork shank, gigante beans, braised greens, apple mustard 25.
Stewed lentils, cumin spiced eggplant, chickpea, phyllo crackers, sesame 24.

ROASTS, BIRDS, MEATS
Cumin spiced leg of lamb 22.
Oregon country beef hanger steak, pickled pepperoncinis, feta 24.
Anderson valley lamb burger, chickpea fries, spicy lola ketchup 12.
Roasted washington chicken, dates, walnuts, apple sauce 21.

VEGETABLES, STARCH
Horta: chard, escarole 7.5
Delicata squash, roasted pear 8.
Roasted beets, skordalia 8.
Smashed garlic fried potatoes 7.5
Brussels sprouts, pork belly, honey 8.
Grandma dot’s greek spaghetti 8.

LOLA BIG DINNER
Lola spreads, freshly griddled pita
Jackie’s Greek Salad
Chicken kebab, yogurt and dill
Prawn kebab, curried muscat glaze
Cumin spiced leg of lamb
Brussels sprouts with bacon
Garlic smashed potatoes
Warm goat cheese~pear tart,
Lemon thyme ice cream

45. per person, two person minimum