The moment you enter this ambient, homey eatery at Lola’s, offering two locations in Summerlin or Downtown, you are transported to a French Quarter pub in the deep South. This New Orleans-style, charming restaurant, decorated with traditional Mardi Gras colors, serves award-winning authentic Cajun and Creole dishes. Louisiana aroma and influences, such as the fleur-de-lis artwork, Saints’ fan memorabilia and upbeat jazzy tunes, complement the Southern foodie experience.
Chef Lola Elizabeth (Beth) Pokorny, New Orleans native, and raised in a family of restauranteurs, decided to share her own soulful cooking in Las Vegas in the early 90s. Pokorny followed her passion and began the Cajun Connection, where she was the personal chef and caterer for 15 years, prior to opening her first Lola’s Downtown on Charleston, near The Smith Center.
Lola’s renown homemade specialty menu items include bronzed shrimp and grits, charbroiled oysters, crab cakes, shrimp Creole, jambalaya, Cajun red beans and rice with andouille sausage, and the highly anticipated seasonal fresh from the sea: crawfish (available February through mid-summer). Other masterful favorites feature shrimp seasoned or pan-bronzed, catfish, complemented with melt-in-your mouth Gouda grits. Pokorny’s infamous po’boys, fried oyster and catfish or blackened chicken, catfish and shrimp; and the roast beef “D’Brees” debris are cooked on flamed-grilled French bread. Of course, you can’t forget to tantalize your taste buds with the classic Louisiana cocktails, such as the hurricane, hand grenade and the gold rush (all featured on the happy hour menu as well). As an encore, guests are encouraged to savor Beth’s own secret recipe, the sinfully delicious, bananas foster bread pudding.
Continuing to offer fresh ingredients and farm-to-table menu items, Lola grows her own garden of vegetables, fruits and herbs all on site. At the Summerlin location, savory herbs such as parsley, stevia, thyme, oregano, chives, sage and rosemary all elevate the flavors of the homemade dishes. The appetizing garden beet salad with goat cheese and blackberry balsamic reduction is also created with nutritious tomatoes, kale, Swiss chard, lettuce and beets. Plump and ripened fruits: including peaches, plums, apricots, lemons and grapefruit give added zest to specialty dishes and hints of mint, strawberries, jalapeño, cucumbers and basil are used in seasonal drinks. Lola’s sautéed vegetables and gumbo are filled with vitamin-rich zucchini, squash and peppers. The featured dessert, fig delight, uses natural, locally grown items on the restaurant farm.
“I wanted to create an inviting place, with a New Orleans ambience, where guests would enjoy Southern cooking,” Pokorny said. “The essence of my meals is to use fresh ingredients. I am pleased to have a thriving garden at my restaurant filled with vegetables, fruits and herbs to add seasoning to my new and classic menu items. If you have to water it; you should be able to eat it.”
Lola’s Summerlin also boasts a sprawling outdoor garden-like patio, bar and a large private dining area. Guests may relish in the live music offered each Wednesday, Friday and Saturday. As they say in New Orleans, “Laissez Les Bon Temps Roulez.” (Let the good times roll.)
For more information on Lola’s Summerlin or Lola’s downtown, including the brunch, lunch, dinner and happy hour menu, visit