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Mola is set to debut in Mount Pleasant on June 7 in the former Radius Pizza space. The Spanish restaurant with Moorish accents is from Karlos Leopold and Erin Lingle, who first announced in February that they’d be branching out to open their second restaurant after operating Nido in Woodridge for nearly two years.
The duo tapped Cagla Onal-Urel to collaborate on the restaurant’s menu (below). She’s the chef of the 14th Street NW Italian restaurant Etto and her resume also includes Obelisk.
Snacks, vegetables, and desserts range from $8-$12 and meat and seafood dishes run $12-$32. Expect to sip Spanish wine, sherry, and vermouth.
Mola will be open for dinner Tuesday-Sunday from 5:30-10 p.m. Come summer, they’ll add weekend brunch.
Snacks
Serrano Ham with Fresh Fava Beans & Mint
Smoked Eggplant Dip with Trout Roe
Housemade Labneh with Flatbread
Esqueixada (Salt Cod Tartare)
Prawn Tortillitas with Harissa
Fried Goat Cheese with Orange Blossom Honey
Chickpea Purée with Ground Spiced Lamb & Guindilla Peppers
Vegetables
Patatas Bravas with Chili & Aioli
Spinach Ends with Anchovy & Romesco
Olive Oil & Sherry Braised Artichokes with Herb & Pine Nut Sauce
Grilled Eggplant & Lentil Salad with Toasted Cumin & Dill
Cous Cous with Fava, Mint & Dried Apricots & Buttermilk Dressing
Seafood
Grilled Sardines Stuffed with Charmoula
Mussels in Tomato & Saffron Broth with Chorizo
Fried Chipirones with Lemon & Mojo Verde
Romesco a Peix with Cod & Prawns
Catalan Black Rice
Meat
Roast Quail Picada with Garlic & Housemade Butifarra
Grilled Mixed Lamb with Grilled Artichokes, Favas & Mint
Pork, Morcilla, Chickpea & Spinach Paella
Dessert
Cinnamon Ice Cream with Warm Strawberry Coulis
Apricot & Chocolate Tart
Almond Milk Pudding
Mola, 3155 Mount Pleasant St. NW; (202) 849-3247; moladc.com