LoLo’s Seafood Shack

Snow crab legs from LoLo's Seafood Shack

I’ve never appreciated the fact that summer ends. I don’t really care for the warm weather, or the beach, or brunch, or rompers, or, like, burning ants with magnifying glasses, or whatever it is you summer folks are into, but I am all about the minimal responsibilities and the total lack of homework, so. I’m grieving. And what better way to grieve than to put together a post on one of the summeriest restaurants I’ve ever stepped foot in?

From the ocean-kitsch decor to the Cape Cod–Caribbean menu, everything about LoLo’s screams summer. The walls are neon; the staff is smiley; half the seating is outdoors (in the heated backyard, no less); and pretty much every customer is in a good mood, always. Even in the winter, it’s summertime at LoLo’s. Or that’s what I’ll be telling myself, at least, when the cold comes in. When the semester’s settled into the pit of its plod, and the city’s gone all monotone, and it’s started to get dark at fucking, like, 2pm, and they’ve turned off the fountain at the center of Washington Square Park (which is no longer a park but an iced-over wasteland), and everyone’s de-closeted their coats and taken to scuttling around, hands-in-pockets, without ever risking any eye contact. It’s summertime at LoLo’s, I’ll say. Better go.

And I will.

The interior of LoLo's Seafood Shack

Anyway. According to an email I received from LoLo’s, there are no nuts on the menu. And the johnnycakes—which are made in house, from scratch—should be wholly without risk, too. Point is, it’s a good situation up at LoLo’s, and you, ant-burner or not, should probably get yourself over there for a meal.

My favorite dish I’ve tried is the avocado-toast sandwich (pictured immediately below), which is neither avocado toast nor sandwich, but which is fantastic nonetheless. It’s simple—just a johnnycake filled, taco-style, with guac-like avocado, sweet plantains, pico de gallo, and cotija—but goddamn, I love it, mostly because of how well-balanced it is. That thing is both sweet and spicy, both soft and textured. It’s fun, but not silly; a lot, but not too much. And most importantly, it’s unlike any other dish I have nut-free access to. (A huge selling point, given how variety-obsessed I am.)


Unfortunately, the crab-cake sandwich—which I’ve twice eaten alongside the avocado-toast one—isn’t anything anywhere near as special. It’s not bad, but the crab cake itself is rather uneventful, and the sandwich as a whole suffers as a result. Still, I’m interested in a number of the other sandwiches: in particular, the broiled salmon (the most expensive one on the menu, for some reason) and the one they call “crispy ‘shark’ + bake,” which isn’t made with just any old shark, but with sustainably sourced spiny dogfish. So there’s that.

But although this place is a seafood shack, and although the straight seafood dishes—say, the crab legs pictured at the top of this post—are virtually flawless, it’s with the sides that I have the vast majority of my LoLo’s fun. (Weird? Maybe. But understandable, at least, given the way I’m known to do food.) The seasoned corn on the cob (below, left) is some of the best I’ve ever had, and the sweet plantains, though obliteratingly sweet, are a delightful way to break up a meal. The honey-buttered johnnycakes aren’t particularly exciting, but they’re fun to eat regardless; and although the crabby dip, served with homemade plantain chips (below, right) is just okay, I do end up enjoying it when it’s shown up in front of me.

Corn on the cob and crabby dip with plantain chips from LoLo's Seafood Shack

And then there are fries—which are good, sure, but which I can’t in good faith recommend ordering at a place with so many other way-more-interesting options for sides. Of course, I ordered them anyway (and of course, I did like them). The LoLo’s fries, topped with cotija, pickled jalapeños, and “herbs,” are a little much for me—honestly, I don’t understand how anyone could ever like anything as simultaneously boring and overbearing as the jalapeño pepper—but the garlic fries, drizzled with (guess what?) garlic butter, are right up my alley.

So I guess, all told, the food at LoLo’s is a wee bit hit-or-miss. But it comes off that way only in retrospect—by which I mean that when I’m sitting there, in that unreal backyard of perpetual summer, stuffing my face with bold, vibrant side after bold, vibrant side, there’s really no room in my mind for complaints of any sort. Maybe it’s the sun. More likely, it’s the onslaught of food: dish after dish, each bussed, as it’s ready, down the stairs and into that sun and out to you—glowing, ready—at your picnic table, waiting, seafood-cracker in rubber-gloved hand…

It’s summertime at LoLo’s. Better go.


Find LoLo’s at 303 West 116th Street, between Frederick Douglass Boulevard and Manhattan Avenue.

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