Inserting itself into a restaurant scene better known for pupusas and tacos than tapas, Mount Pleasant newcomer Mola plans to transport diners to the Spanish countryside with help from blood sausage-laced paella, imported spirits, and the bright red poppies splashed across its interior.
Restaurateurs Karlos Leopold and Erin Lingle, the team that previously brought Mediterranean-focused Nido to Woodridge, expect to officially open the doors at this latest venture (3155 Mount Pleasant Street NW) on Wednesday, June 7. The 45-seat spot, with room for 10 at the bar, has a beach-y color scheme with terracotta tiling accents. Leopold inserted his side talents into the space, building the tables and benches with a natural white oak finish.
Translating to "it rocks" in Spanish, Mola’s compact dinner menu (see below) includes small plates, paella, seafood dishes, grilled meat, vermouth on draft, and Spanish wines.
Following a test-run this past weekend, Lingle notes that the fried goat cheese with honey and beet chips was a hit, while the fried squid with lemon and piquillo pepper sauce did well on the seafood side ($12 each). For a meatier option, she’s a fan of the mixed grilled lamb with grilled artichokes, fava beans, English peas and mint ($24).
Lingle says she expects the menu to expand as the kitchen crew settles in.
The restaurant took over the former Radius space and shares a building with Filipino standby Purple Patch.
Status: Scheduled to open Wednesday at 5:30 p.m. Serving dinner from 5:30 p.m. to 10 p.m. on weekdays, and until midnight on weekends (with a smaller menu); 3155 Mount Pleasant Street NW; website.