Philadelphia-based restaurateur Branden McRill is working on a new concept called Lola’s Taco Bar at 20195 Mack Ave in Grosse Pointe Woods. According to site plans submitted to the city’s planning commission, the project will fully renovate the former Boston Market space, including new facades, modification of existing millwork, new kitchen equipment and lighting.
Based on plans submitted, the new restaurant features an intimate dining room with four tops and window bar seating with a total of 42 seats. The interior will feature greeneries, large windows for natural light, and a beach-like sandstone palette.
“Our concept is inspired by the bold energy and zestful flavors of Mexican cuisine. We draw inspiration from the vibrant streets of bustling cities, where creativity, diversity, and an appetite for bold flavors converge. Our aim is to capture the essence of this dynamic spirit and infuse it into every aspect of our brand,” said the team in the submittal.
McRill, co-founder of 5-Out, a company focusing on combining hospitality and machine learning, is also a seasoned restaurateur with 26+ years of industry experience. McRill cofounded several well-known concepts including The Post PHL, Walnut Street Cafe, Rebelle, and Pearl & Ash.
Also on Lola’s core team is Mel Fuechtmann, Managing Director. Fuechtmann is the Director of Operations of Fine-Drawn Hospitality’s beloved Philadelphia concepts Walnut Street Café, Walnut Street Market, The Post, and Sunset Social. Now a resident of Grosse Pointe Woods, Fuechtmann will again play a crucial part in McRill’s exciting new concept.
Lola’s menu will be guided by Culinary Director Brandon Zarb, who was former Executive Sous Chef at the Detroit Athletic Club. Though still a work in progress, Lola’s will serve various tacos, tortas, chips & dips, innovative appetizers, and desserts, including multiple flavors of paletas. The menu also comes with vegan options for the veggie eaters.
“The foundation of our menu revolves around delicious tacos, allowing customers to choose from a variety of protein options such as shredded chicken, seasoned ground beef, pork carnitas, and spicy tofu for our vegan friends. To complement the tacos, we offer sides like Mexican rice, refried beans, chips and salsa, and queso dip,” stated the team in Lola’s conceptualization deck submitted to the city.
What Now Detroit reached out to the founding team but hadn’t heard back by the time of this coverage. The project is currently applying for a special land use permit alongside a Class C liquor license.
