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Lola’s Coastal Italian Keeping it Fresh in Year Two b y Te s s F a r m e r
S ince opening in Seacrest Beach one and a half years ago, Lola’s Coastal Italian has become a fa- vorite spot among locals during the off season and a constant crowd pleas- er during the high season. Led by chef Tom Catherall, Lola’s Coastal Italian serves fresh, house made Italian fare six days a week. From wood-fired pizzas, homemade pasta dishes combining fresh Gulf seafood, and from-scratch desserts including cannolis, tiramisu, and key lime pie, there’s something for all palettes and hungry, post-beach appetites. “It’s been a real pleasure to wel- come so many kind people and have them return to the restaurant,” says Catherall. “Everyone is happy on vaca- tion, and we like to keep them that way.” Catherall has been
Sourcing from local farms and seafood straight from the Gulf, Lola’s offers quality food in a convenient and casual atmosphere.
Oyster Bar
People visiting from At- lanta will recognize Cather- all’s name on the door and are eager to experience his take on a coastal cuisine. Some favorites to note are the stuffed shrimp and Chef ’s famous garlic bread with Pomodoro sauce. Daily spe-
one of the defining and influential forces of the Atlanta restaurant scene for over three decades. A certified master chef, Catherall’s Here to Serve Restaurants group was the successful hospitali-
Expanded Bar
Homemade Cannolis
ty umbrella for 12 unique restaurant concepts, from steak, seafood, and sushi to Spanish tapas, with 15 loca- tions in the Atlanta area, which he operated from 1996 until he sold the group in October 2014. He retired to WaterColor, Florida in 2019 but soon realized he missed the community the restaurant scene offered and wanted to put his touch on the growing food scene here on 30-A. In addition to Catherall, Lola’s General Manager Ute Albrect has overseen the vision and growth of the restaurant. “We’re getting fresh oysters from the Gulf, to the Northeast, Northwest, Virginia and up,” says Catherall. “We’re aiming to offer the best quality and something different from what’s typically available here.” New in 2022 is the addition of the oyster bar and sushi bar, which are expected to be a welcome addition to the offerings on the east end of 30-A.
cials are offered to highlight seasonal fare and fresh catches. And the pizza. Two wood-fired ovens churn out 120 pizzas each day in the summer. Chef even adds some surprises to the daily menu like his take on a pot pie, which sold out instantly. The fresh made dough and pasta is a star of the show but be sure there are gluten free options as well. Catherall continues to add value to the communities he serves by opening restaurants with inspired menus that are both innovative and always fresh, offering some of his best culinary work and passion to serve the residents and guests on 30-A.
Sourcing from local farms and seafood straight from the Gulf, Lola’s offers quality food in a convenient and casual atmosphere. Guests walk up to order and then can select a table indoors, at the bar, or outside to take in the scene along 30-A. Bench seating is perfect for families gathering around for pizza and pasta... and the new high- top tables inside offer the perfect spot to meet for happy hour drinks and appetizers. “Our to-go service options have been very popular, too, making it easy to grab freshly made meals and snacks to take along to the beach or back to the beach house,” adds Catherall. “Many people who join us for dinner mention they wish they had discovered Lola’s on the first day of their visit. Those are the kind of com- ments that keep us motivated.”
lolacoastalitalian.com • Open Monday through Saturday • 10343 East County HWY 30-A • (850) 299-4030
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