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Lola in Great Neck: A new brunch treat

Fried chicken finished with maple syrup and black

Fried chicken finished with maple syrup and black truffle is served at brunch at Lola in Great Neck in March 2014. Credit: Newsday / Peter M. Gianotti

Lola wrestles with a profound question: What comes first, the chicken or the egg?

Both are outstanding at the Great Neck restaurant's Sunday brunch.

New to the menu: crisp, twice-fried "maple chicken" that tastes almost candied with Vermont maple syrup and notes of black truffle. It's a delicious combo of sweetness, savoriness and crunch, atop the house's fluffy biscuits. Michael Ginor's excellent Korean-fried chicken, with a honey-Sriracha accent, remains on the brunch list. But it now has competition. Cost: $15.

Advocating on behalf of the egg: a terrific riff on eggs Benedict, this one with duck prosciutto and smoked duck replacing the usual ham or bacon. An those biscuits top any English muffin. It's also $15. The fine gravlax version is $20.

Enjoy a well-made cappuccino with any dish.

Lola, 113 Middle Neck Rd., Great Neck; 516-466-5666

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