Bill M.
Yelp
I love what FCM Hospitality has done with its Parks On Tap pop-ups throughout the city, and I'm an absolute fan of its dining destinations like Morgan's Pier and Juno. So when I heard that they were opening a new indoor/outdoor dining destination in Ardmore (https://philly.eater.com/22383408/lolas-garden-open-new-restaurant-suburban-square-ardmore-menu) I was all set to enjoy it outdoors and in. And after doing so on a couple of occasions, I can't help but consider it among the best restaurants on the Main Line.
FCM made a big effort for their suburban debut by hiring Andrew Wood of former Spruce Street BYOB Russett, creating a greenhouse inspired interior restaurant, and designing an outdoor dining structure that works for both Spring/Summer and Fall/Winter seasons since it's enclosed in windows and doors and has heating during the colder days. The menu is centered local ingredients and promotes sustainability, and all of the alcohol is local to PA as well. It also does a great job of catering to both those of want to enjoy beers and burgers, and those who want fancy cocktails and fish entrees. There's even plenty for vegertarians.
For our first visit we dined outside on a warm summer Sunday, and I loved being able to imbibe on a flight of three cocktails that aligned with the seasons, and for starters we loved the cheeseboad selection of local varieties when a seasonal mustard , nuts, fruits, and breads sourced by Lost Bread Co. And for my main course I absolutely fell in loved with the seared scallops with roasted mushrooms, pickled red onion, and a black truffle aioli.
For our second visit we indulged upon our cheese plate in their rustic interior space. We also loved their flatbread which comes with truffles AND mushrooms, fresh burrata, parmesean parmesa, uarugula, tffle honey, and proscuitto. I also enjoyed the Equinox Revival cocktail with Revivalist gin, Red Bull, blueberry, lemon, and lavendar/vanilla bitters. For the main event I absolutely enjoyed the arctic char with brussels sprouts, roasted sunchokes, caramelized onion puree, It was solidly glazed with a soy maple base and also had calabrian chile for a sweet spicy combo. Toss in a bittersweet chocolate brownie with vanilla gelato and an almond praline, and it was a perfect coseout to a meal that has me wanting more!