Recently Aviel Kanter of SRQ Magazine shared a fantastic write-up for Lila which he coins “an homage to farm-fresh veggies and simple organic.”
Kanter really grasped the vision of Lila as a truly farm-to-table experience explaining, “Each element within the simple space points to the agrarian ideal: tables and wall siding forged with deeply stained reclaimed wood, the only decorations found in a child-size succulent placed beside each table, an industrial chandelier hanging from barn wood beams and a straight line of modestly framed pictures depicting dirt-pulled radishes, leafy carrots and smiling farmers—all the photos taken at the farms from which Lila sources her fare.” We shared how this vision came to life with the help of Baldwin Construction & Design.
Discussing our vermouth cocktails, Kanter writes, “Even cocktails are met with a coy eye; since the restaurant doesn’t hold enough seats to warrant a liquor license, all cocktails are made with vermouth—currently written in chalk along the east wall: the Contrattino, the Cocchi Spritz and the Italian Workhorse.”
Kanter elaborates on some of most well-known dishes sharing, “Lila deals in the realm of natural abundance, with dishes such as the zucchini linguini, in which skinny green crunchy curlicues radiate warmth beneath vegan pesto, pine nuts, walnuts, parsley, basil, vegan Parmesan and Aleppo pepper. Bacon (one of the few meats on offer) gets smoked and cured in-house, as does the butter—clarified butter, that is—while most dishes are cooked in either grape seed or olive oil. Wild mushrooms, farro, eggplant and sweet potatoes alongside a host of veggie variations come from Geraldson Farms, Albert Organics and Hoot Acre Farm; chicken broth, buffalo filet and short ribs sourced from Grove Ladder, Three Suns Ranch and Sarasota Beef Co.; local company 221BC supplying kombucha flavors such as Moringa lavender.”