Lola 55 launching fast-casual concept L55 in UTC
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L55's lion's mane mushroom barbacoa bowl. Photo: Kimberly Motos
Lola 55, one of San Diego's most celebrated taquerias, is launching a fast-casual concept at Westfield UTC mall.
Why it matters: Lola 55 in 2019 won Michelin's Bib Gourmand distinction — reserved for high-quality, good-value eateries — but now its founder is launching L55, a faster, cheaper spot ripe for further expansion.
Driving the news: Frank Vizcarra, Lola's Tijuana-born founder and CEO, is partnering with chef Daniel Soto, who worked under chef Enrique Olvera at Pujol, a famed,Michelin two-star Mexico City restaurant.
- L55's buildout is underway and they expect to open by summer's end.
- It's filling the former Tocaya Organica space, near Din Tai Fung, another celebrated chain restaurant.
What he's saying: Vizcarra said in a recent news release the team is distilling Lola 55 into a more accessible format for the new location.
- "Our goal is to build a concept that is well positioned for future growth, yet unwavering in the high standards our guests have come to expect," he said.
What to expect: L55 will have counter-service ordering with pager-system pickup, as well as order-ahead takeout.
- It's breaking from Lola 55's singular focus on tacos by also offering burritos, bowls and salads.
- It'll sell low-alcohol cocktails, along with beer and wine by the glass, from a stand-alone bar.
Flashback: Lola 55 launched in 2018 with executive chef Andrew Brent, who departed in 2022. The East Village flagship has not hired another executive chef.
- Vizcarra expanded Lola 55 with a Carlsbad location last year.
- Soto is now serving as a "culinary advisor" in a consultant role — not an official chef for now, but he plans to develop new menu items once L55 is up and running.