Greg Vassos, the new executive chef, at Lola’s Garden in Suburban Square is refining the farm-to-table dining experience, writes Vince Carey for The Trentonian.

Vassos, one of the top farm-to-table chefs in the country, has already been hard at work expanding the kitchen. Lola’s Garden is already known for its seasonal menu, but now he hopes to elevate the dining experience even further.

“This is an extremely exciting project,” said Vassos. “Lola’s Garden from the get-go aimed to be this farm-to-table destination for all people in the area and outside of Philly. What we’re trying to do here is really take that and push it even further. Particularly for dinner, we’re really looking to push the refinement and use everything while it’s the best in season.”

One of the new dishes on the menu is Scallops a la Plancha, which includes caramelized cauliflower puree, brussels sprout petals, golden raisin relish, crispy capers topped with a brown butter vinaigrette.

Vassos explained that he tries to think outside the box when pairing ingredients.

“I hope the options excite the palate of our guests. It’s something their eyes are pleased with and it’s an experience they want to come back to,” he said.

Read more about Lola’s Garden in The Trentonian.

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