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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

This article appears in May 1-31, 2011.

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