Café Lola Expansion May Include Rainbow-Warm Springs Location

The Strip-bound chain looks to be doubling its Vegas footprint
Photo: Official

What Now Las Vegas reported in February that Café Lola was Strip-bound with a location planned for the Forum Shops at Caesars. Licensing paperwork filed recently with Clark County indicates that the growing chain is also planning a location in Enterprise, in suite 170 at 7379 S Rainbow Blvd.

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Café Lola’s menus have featured a luxurious variety of coffee drinks, including high-end Specialty Lattes like the 24K Gold Crème Brûlée Latte, Superfood Lattes like Rose Cardamom (beet root, cardamom, rose water, agave oat milk, 24 K gold), and blended drinks like the Donut Frappe. Teas and other drinks are also available, plus signature cocktails like Lola’s Housemade Frosé (seasonal Italian ice, champagne pourover) and the Cotton Candy Cocktail (cotton candy, champagne pourover, champagne infused gummy bears).

Foodwise, the chain has offered acai bowls, veggie scrambles, and the Strawberry Shortcake Waffle for breakfast. For lunch, Lola’s Lunch Favorites include the Spicy Chicken Caesar Sammy, the Turkey & Cheddar Baguette, and the Bistro Burger. For dessert, try the Vegan Donut, the Café Lola Sugar Cookie, or any number of other sweet indulgences.

The location on the southwest corner of the intersection between Rainbow and W Warm Springs Rd was previously occupied by Egg Sammie. Other eateries nearby include Weera Thai, Ohjah Japanese Steakhouse, and Rubio’s Coastal Grill.

What Now Las Vegas was unable to reach co-owner Alexandra Lourdes for comment on plans for a S Rainbow-W Warm Springs Café Lola.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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