Hello Stranger | Login | Create Account
Jan 23, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Posts Tagged ‘Mike Ryan’

More from our conversation with Lola’s Mike Ryan.

Monday, May 9th, 2011

050911_lolaIn this month’s Five Questions column (p. 56), Mike Ryan, the new executive chef at Lola, the swank downtown eatery and lounge, talked absinthe, corn dogs, Megadeth and crêpes with Sauce writer Byron Kerman. Now, in the second part of the interview, Ryan reveals some of the French Creole dishes he’ll be adding to the menu, his liquor of choice and how the heck you make a lobster-tail corn dog (again, with the corn dogs).

For the second part of our interview with Ryan, click here.

— Photo by Matt Marcinkowski

The Scoop: New kitchen team to bring more NOLA to Lola

Friday, January 14th, 2011

11311_beignetLook for more of a French Creole flair at Lola. That’s the word from Mike Ryan, whom Lola owners Chris Hansen and Cijo Matthew recently brought on board to helm the kitchen at their downtown restaurant.

The menu, slated to kick off in early March, will see the addition of items such as fricassees, cassoulets, an andouille corn dog with dirty rice, a Creole-dusted rib-eye and chicken and shrimp étouffée. Dessert change-ups are in the works as well. The restaurant will be adding a classic beignet to the offerings, as well as creative bread puddings, a variety of crème brûlées, and fun puff pastry bowls for semifreddos and custards, just to name a few. Those who have dined at Lola of late may have tasted a few of these sweet treats already (did you get a bite of that monkey bread or the pistachio crème brûlée with the dark chocolate crust?) as Ryan and his kitchen brigade have been testing the desserts at the restaurant over the last few weeks. “We’ve had a huge increase in dessert sales since rolling them out as specials,” said Ryan.

Ryan has been in the food industry for a number of years and has spent time in the kitchen at Dominic’s. Most recently, he worked for Chartwells Dining Services, operator of dining services at SLU, where he served as executive chef at Chaifetz Arena. Implementing the NOLA direction at Lola with Ryan is Montsho Harrel, recently promoted from within to sous chef, and new pastry chef Frank Mills, who accompanies Ryan from Chartwells.

Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004