Lola vs. Crop

We all know I live above Lola and frequent their bar because it has the best glowing bar lighting of all time (evidence below). And maybe also, partly, a little bit because there is something magic about/in their drinks.

What I don't regularly do at Lola is eat. You would think I would: just an elevator ride away, the whole Michael Simon thing...But every time I eat there, I find it good, but strange. The menu changes regularly, so I might be making this up, but I swear at one point there was something like bacon ice cream on the menu. I don't know about you, but I like my meat with my main course.

Also, last week I went there for lunch. They called to confirm my reservation, but I was on the phone so I had to call back to confirm that yes, I did still want my reservation. So I called. Regardless of the fact that I would only make a reservation if I was, in fact, planning to attend...I called. A man answered and put me on hold. Only he didn't actually put me on hold. I then had to listen to him tell a raucous weekend story to a co-worker. I don't know the details because I didn't want to be nosy, but I am sure they were great by the tone of his voice. Then he realized I wasn't actually on hold. Horrified silence on his end ensued. Then I was on hold. And then he hung up on me.

Nice Lola. Now, this story shouldn't deter you from hanging at Lola, but maybe give the male hosts the eye when you walk in.

Then, last night, I went to Crop (ceiling shown above, my favorite part!) for some goodbye drinks and appetizers with M. This quickly turned into drinks, apps and dessert.

For me, Crop and Lola have similar offerings: quirky menu, amazing atmosphere and delicious drinks. It is the trifecta of upscale dining. And, apologies to Michael Simon, but where Crop beats Lola out is their food is surprising AND amazingly delicious.

Like last night, we had some crazy food but it was great. First we had this pork dish with leeks and tomatoes, which was succulint and melt in your mouth great. Then we had 'steak and eggs' which consisted of deviled eggs, steak which was raw and pounded flat with some type of dijon sauce, bread, capers, caper berries and red onions.

Then - because we couldn't get enough - putting 100% trust in our excellent bartender, we let him choose our dessert. What he brought us was a flavor explosion. It was rhubbarb cake with ice cream on top, but the ice cream was strawberry basil. And the sauces around the plate, because there is always sauce around the plate, were basil rhubbarb reductions. M and I affectionately called the combination duck sauce because that is the closest flavor in normal life I can compare it to.

In conclusion: I like both places, but when I take my dad out next Wednesday we will be going to Crop.

"I love you like a fat kid loves cake."

50 Cent