Customers order at a counter in front of LoLo’s kitchen.

LoLo’s backyard has become a neighborhood gathering spot.

Belizean conch fritters in rice flour with corn and bell pepper

French fries with cotija cheese, pickled jalapeños, garlic paste and herbs

LoLo’s chicken wings are brined, smoked and braised in an annatto-based sauce.

For LoLo’s smelt and chips, chef Raymond Mohan uses the same seafood purveyor he has used for the past 20 years.

LoLo’s uses johnnycakes as the bread for its sandwiches, and also serves them on their own with honey butter.

LoLo’s serves its lobster roll in a johnnycake.

Steampot shrimp