The journey continues on my quest to devour the delectable grubs featured on Diners, Drive-ins, and Dives hosted by Guy Fieri. The popular Food channel show follows Guy through his adventures to showcase the palatable creativities of local diners, drive-ins, and dives across America.
As we stare into the television we’re beguiled by the glitz and glam of filmmaking magic that exaggerates the ambrosial scrumptiousness of each dish, while Guy inflate spouts of flowery unicorn rainbow gibberish to further seed the idea into our minds. My aim is to review these eateries and give my honest opinion.
Guy has put his seal of approval endorsing Pizzeria Lola located at 5557 Xerxes Avenue South in Minneapolis, Minnesota. This eclectic Korean-American-Italian inspired dine-in pizzeria boasts a large whimsical copper wood fired oven as a focal center point with a U-shaped bar surrounding the stove. Customers can experience almost a 360 degree view of the bakers at work. It was a busy evening for Pizzeria Lola and its staff. The service was not the best, as I had to wait over 20 minutes before seating, and the waitress was at a snail’s pace.
I started with the Lola Anipasto Plate, a selection of cured meats, cheese, nuts, olives, and crostini. The meats consist of La Quercia prosciutto, Calabrese salami, Mortadella luncheon meat, and thick house-cut cured bacon. The others on the platter consist of Bel Paese semi-soft Italian cheese, spicy brown mustard as the condiment, rosemary cashews, crostini, and a variety of pitted and unpitted olives. The platter was an exquisite snack to quell, as a starter, for my gluttonous appetite before the main course.
My intuition tells me to select something fancy, while also going for something original. I selected three pizzas: My Sha-Roni! topped with house red sauce, mozzarella, natural-casing pepperoni, and their house-made fennel sausage; Korean BBQ topped with grass run farm beef short ribs, mozzarella, scallions, arugula, sesame and soy chili vinaigrette; lastly, their famous The Sunnyside topped with red table guanciale, pecorino, cream, leeks, and two organic eggs sunnyside up.
Overall, it was a decent meal. Wood fired oven cooked pizzas are the way to go. The semi-blackened air pocket filled burnt protrusions along the crust of the pizzas that are baked in an uneven heat flowed wood fired oven allows for a smokiness enhancing the taste and appeal. The thinner crust pizzas are my ideal choice over the pan or Chicago deep dish pizzas. I would recommend this place for the pizza enthusiasts, or for someone who is just looking to try out something new and different.