Hollander on Main is accepting reservations Thursday to enjoy dinner.
LIMA — The Hollander on Main is re-opening this Thursday at 5 p.m. by reservation only, unless you want to sit at the new bar, according to a post on Facebook. Please come in and enjoy the new spot. There is a link on Facebook to make reservations. (https://www.sevenrooms.com/reservations/thehollanderonmain)
Parking for the Hollander on Main will be in the bank parking lot across the street after 5 p.m.
Event Coordinator Mechell Broadwater will accommodate large and small events at the Hollander on Main. Executive Chef/General Manager David Lani has been teasing menu items such as twin South African lobster tail oreganata; blackened Saku Block Tuna with Mexican sweet corn avocado, pineapple salsa, with sesame garlic sauce; IPA chorizo broth mussels, garlic chorizo, beer stock, butter, green onion with toasted bread; orecchiette with kale, Italian sausage, burrata, parmesan broth, olive oil, cracked pepper, and chili flakes; and an elotes and chorizo pizza with sweet corn, chorizo cottage, with jalapeno lime cream.
There is an extensive beer menu with beverages from throughout the United States with a few international brews available. The Hollander also has a wood-fired grill and specialty desserts. The Loggerhead is a 16 oz chocolate milkshake topped with a fudge brownie, whipped cream, salted caramel, hot fudge and chopped pecans. The ice cream, brownies and sauces are all made in-house.
Few area chefs have a more impressive résumé than David Lani. After graduating from the Culinary Institute of America, Hyde Park, New York, in 2000, he worked with the legendary Jean-Jacques Rachou at Manhattan’s La Côte Basque, as well as David Burke at the Park Avenue Café. From there Lani’s travels took him to Las Vegas, where he cooked for Charlie Palmer at Aureole at the Mandalay Bay Resort, and did stints with Wolfgang Puck at Postrio and as a trainer at Wolfgang Puck Express.
Reach Dean Brown at 567-242-0409
