Ever since Loló changed from its original on 22nd Street location to the new one on Valencia, it seems that it has become increasingly difficult to get a reservation or even a walk-in. In addition to the new location, perhaps the difficulty is partially due to the updated and revamped menu on both the cocktail and food side, which are absolutely fantastic. But a recent visit reminded me of a mainstay that has always been on the menu: the lamb sliders. One bite and you'll see why it will likely never leave -- they are a must-eat.
One order comes with two two-ounce sliders. The ground lamb is formed into patties that are seared to a medium-rare, ever-so-slightly-pink perfection, allowing the gaminess to come through just enough to know that you're eating lamb and not ground beef. But it's not too overpowering, as the patties are smothered with a thick porcini mushroom cream sauce that is savory, rich, and prominent. The soft brioche bun, spread with a little dab of garlic aioli, does a wonderful job of soaking up the mushroom sauce spillover.
The sliders are served with a generous handful of small, crisp matchstick potato fries, some of which you should probably place between the lamb slider and the top brioche bun for a nice textural contrast (who needs iceburg lettuce?). When the richness of the dish becomes too much for the palate, cut it with a bite of the tangy and vinegary pepperoncini. A sip of mezcal should also suffice.
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