It was also their last, the recent acquisition of its liquor license turning yet another pioneer's page on a waning trend that helped so many successful young restaurateurs - and emerging neighborhoods - get their start. But the corner of 13th and Sansom has become the kind of nightlife destination where one needs liquor sales to thrive. ValeMar has matured as a restaurant duo, too. So it was time for a fresh look for a well-used space that's been spilling crowds onto the sidewalk since Day 1. If only they'd considered some soundproofing with the revamp - the narrow space is as earsplitting as ever. But the new look is handsome, energetic, and moody. The open kitchen, which once cut straight across the rear, has been run along the north wall beside the new 16-seat concrete bar, allowing the alley-shaped room to flow, with votive lights flickering against dark brick walls and black-and-white chevrons made from reclaimed wood. The bar on its own hasn't necessarily improved the Lolita experience.

There are better tequila selections (just across the street at El Vez), and the margarita craftsmanship is spotty - a pith-bitter 'clásica' and watery watermelon-rita one night, two excellent variations with blood orange and cucumber-jalapeño the next. I also loved the tamarind bourbon sour.īut the change in format (and cash flow) has allowed Lolita to actually lower its average dish prices and focus on the kind of multi-plate sharing that has finally become the norm in 2014. And while Turney still makes no claims of authenticity - her food is inspired by, rather than dictated by, traditions - her menu has evolved. There are a few more threads of genuine Mexican flavors that run through the menu of Lolita 2.0, especially with the fresh masa rounds that come off the hand-cranked tortilla press. I do not necessarily prefer this Lolita to many of the affordable taquerias that have sprouted like epazote along Ninth Street south of Washington Avenue. What Lolita does is simply different, built on good ingredients and modern style, with a fresh touch and updated aesthetic for a mainstream audience.

The duck-fat tamale is an instant classic, a husk-wrapped bundle of steamy masa fluff topped with shredded smoked duck leg meat and a mahogany mole rich with ancho peppers and peanuts.Īnd when this kitchen is on, I see the appeal.

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