Set to debut within the new mixed-use commercial & residential building on the corner of 13th & F in San Diego's East Village is Lola 55 - an ingredient driven taco shop and Mexican eatery anticipated to open Winter 2018.
Located on the ground floor of the new apartment building in the I.D.E.A. District of downtown San Diego's East Village, Lola 55 will occupy 3,200 square-feet of space and offer a menu of creative tacos and Mexican-inspired dishes, as well as craft beer, Mexican & California wines and festive cocktails. Inspired by his recent travels throughout Mexico, Executive Chef/Partner Andrew Bent aims to operate an ingredient fueled taco shop with a frequently changing menu of dishes that incorporate produce from area farms and locally sourced meats, like Cooks Pigs Ranch pork and Catalina Offshore Products seafood.
Chef Bent, who is a graduate of the Art Institute of California - San Diego, previously worked as Head Chef at Carnitas' Snack Shack North Park for a short stint last year and, before that, was the Chef de Cuisine at Puesto. He also has experience in the kitchens at Tender Greens, and most recently, worked at the pop-up of NOMA, which is consistently on the list of World's Best Restaurants, in Tulum, Mexico - that will end its month-long run on May 28. Also on board for the Lola 55 project is industry vet Frank Vizcarra, a former professional Mexican soccer player with a longtime executive tenure at the McDonald's Corporation and ample experience in the restaurant industry, including as an advisor for Tender Greens.
Lola 55 is anticipated to open in February 2018.
