Ten years ago, Lolo’s set sail with a vision to redefine the dining experience blending fresh flavors with unforgettable moments. What began as a single restaurant has blossomed into a beloved brand, known for its unique culinary concepts and commitment to community.
As Lolo’s celebrates this remarkable milestone, we take a moment to reflect on a decade of tasty food, growth, and the passion that has fueled its success. From the signature dishes that have captured our hearts to the vibrant atmospheres that make each visit memorable, Lolo’s has become more than just a place to eat—it’s a cherished part of our community’s story. Join us as we look back on the journey and explore the three distinct restaurants that have made Lolo’s a culinary destination.
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Coincidentally, the name also serves as the unofficial acronym – locally owned, locally operated.
I met the owners at the new LoLo’s located in Pier 57’s food hall Market 57 along the Hudson River. Chef Raymond Mohan, who is Guyanese-born and Leti ‘LoLo’ Young-Mohan, born and raised in El Barrio, Manhattan, with family roots in Belize, at the expansive public lounge on the ground floor of the building. The view from the room was amazing and gave the feeling of sitting seaside on the ground floor of the building, I sat, tasted, and learned the very interesting history of these chefs and the concept of the Lolo’s brand, and how they create experiences that are Caribbean-inspired but focused on different food offerings.
Master Latin chef Raymond Mohan is a New York Restaurant School graduate, who apprenticed under chefs Douglas Rodriguez (the godfather of Latino cuisine) and Jean George Vongerichten. His culinary interest, he shared, developed as a child shopping at the market daily with his mother for their family’s South American roadside stand. He is more focused on the menu.
Leticia Skai Young-Mohan is a graduate of The Brearley School at the University of Pennsylvania, where she studied marketing and communications, and the French Culinary Institute. Her favorite childhood memories include eating tamales in her father’s hometown of Belize and enjoying barbecue with her mother Leota’s Texan family. Consider her the business manager who designs, overseas the operations, and balances the books. This is where her passion lies and she has led the brand to success over the last decade.
The thing I enjoyed most from my conversation with the Mohans is not only did they make a personal connection while working at a fine dining restaurant, but they have continued to develop their food empire infusing their Belizean and Guyanese roots, and incorporating the experiences they’ve had while traveling to over 50 countries together.
A Decade of Culinary Excellence
The original brand concept, LoLo’s Seafood Shack, their first venture in Harlem was a delicious Caribbean-inspired restaurant offering opened to the public near Morningside Park in 2014. The Mohan’s wanted to embody the secret paradise backyard experience, which they did, even during the pandemic. The concept reminded you of your grandmother’s old wood-framed house where you would go to enjoy a hot, tasty meal. This restaurant will always be remembered as one of the top seafood destinations in Harlem.
The restaurant served up a wide variety of Atlantic Ocean coastal fare, ranging from Cape Cod comfort fare to Caribbean-inspired street food. Customers could enjoy a full chef’s tasting menu at lunch or dinner, featuring options such as Belizean conch fritters, Jamaican jerk ribs, peel-and-eat crawfish, and crispy shark bakes. Fish fry baskets showcased the restaurant’s signature homemade remoulade, while smoked meat platters combine smoked wings with jerk ribs. Other options included softshell crab sandwiches, jumbo lump crab cakes, and seafood boils and steampot combos.
Lolo’s Chicken Shack, which was housed at 152 West 52nd Street in Urbanspace Food Hall, focused on South American fare like rotisserie chicken with empanadas. After opening just two months before the Covid-19 global pandemic, the popular chicken spot couldn’t sustain such a drastic change and was forced to permanently shutter its doors.
Their current restaurant, Lolo’s on the Water, a spinoff of LoLo’s Seafood Shack, is more focused on the seaside eatery vibe and Market 57 offered the perfect location. Curated under the guidance and mentorship of The James Beard Foundation, the market is committed to championing the Good Food For Good™ mission by supporting and elevating the people behind our vital food community, promoting a more equitable industry.
Lolo’s on the Water is one of more than a dozen kiosks with a talented mix of minority- and women-owned businesses, outposts for beloved pop-up concepts, and seasoned operators’ bold creations.
Overlooking the Hudson River with broad views of Little Island, the Lolo’s concept here at Market 57 is influenced by seaside eateries or ‘lolos’, which the Mohans encountered while visiting St. Maarten. (A lolo is an open-air eatery that serve as a community gathering place for locals and travelers alike, featuring today’s catch and island-style barbecue.) The idea was to provide food that is easy to eat, so the customer experience is very focused on simple bites and takeaway platters – seafood and barbecue. Think jerk wings and fish.
At a broad glance, the menu serves island style barbecue starters, bits you can share, something from the grill, today’s catch which includes all things seafood, and of course, dessert. Other items on the menu includes something for the vegetarians – sweet plantains with cotija cheese + herbs, johnny cakes + honey butter, coco rice + peas, street corn, and avocado toast served with sweet plantains, cotija, and pico de gallo.
Young-Mohan shared that while the restaurant industry is tough, they stay inspired by staying rooted in the community and maintaining relationships with different organizations in the food industry.
They are also very focused on the customer experience by taking care of one customer at a time.
Young-Mohan shared that their future plans include expansion, taking the brand to neighboring markets, merch, focus on bringing their sauces to market, and possibly relocating Lolo’s Seafood Shack, the original Cape Cod and Caribbean mashup.
They both enjoy working in the food and hospitality industry because it affords them the ability to share their creativity in many different ways.
Here’s to ten years of Lolo’s flavor and the promise of many more to come! We invite you to celebrate with Lolo’s by visiting them at Market 57 or ordering for your dinner parties. We encourage you to go indulge in their unique Caribbean flavors.
