9 Postcards
Lola’s in Nomad, chef Suzanne Cupps’ first solo venture, artfully blends her Filipino American roots with Southern flavors in a vibrant, open kitchen setting.
"Opening: April A former chef of Greenwich Village’s now-closed 232 Bleecker, which was operated by the fast-casual chain Dig, is going solo. Lola’s is inspired by the owner’s Filipino-American heritage and roots in South Carolina. It'll offer vinegar-forward vegetables in addition to fried and slow-cooked mains, all in a Nomad space with an open kitchen." - bryan kim
"Suzanne Cupps, an alum of Union Square Hospitality who made a name more recently as the head chef of Dig’s full-service restaurant, has gone off to helm her most personal project yet. Lola’s — which fuses pan-Asian touches with Southern elements, a reference to her upbringing — makes for a nice after-work dinner option in Nomad." - Eater Staff
"The latest in a series of recent Filipino-adjacent openings, this Flatiron restaurant is from a Filipino-American chef who grew up in South Carolina and has some serious fine dining bonafides, like Gramercy Tavern. Expect things like a “bento” with pink cabbage pancake and banana squash, and drinks featuring hibiscus and pandan." - will hartman
"Southern-meets-Asian restaurant by Suzanne Cupps featuring crispy chicken thighs at $26, served with fermented hot honey and coconut vinegar." - Eater Staff
"Lola’s in Nomad has an exciting premise: combining the chef's Filipino American heritage, South Carolina childhood, and experiences at some well-known NYC kitchens. Ingredients reference the Americas (jalapeño tartare, Carolina BBQ sauce), all around Asia (gochujang, masala yogurt), and the land of pure imagination (vegetable glitter). But these touchpoints don’t come together cohesively. Scallops and shiitake mushrooms served with a single scoop of Carolina gold rice, or seared tuna with slices of radish “som tum” on a smear of red curry feel like collages assembled from a world atlas rather than dishes you’d want to order again. The long room, bookended by a bar and an open kitchen counter, has potential, so we hope the cooking finds its sea legs. photo credit: Liz Clayman photo credit: Sonal Shah photo credit: Sonal Shah" - Sonal Shah
