Just as Lemonade is to open three more locations – Manhattan Beach, Thousand Oaks, and LAX’s Terminal 5 – I ventured to Pasadena’s site to experience the hyped neo-cafeteria that is Lemonade.
Lemonade is a younger, brighter and more conceptualized Nordstrom Cafe. The restaurant group has deemed itself “part stand, part grade-school cafeteria;” however, at Lemonade the ingredients are fresh, expansive and trendy and the dishes are creative and sophisticated. I don’t think many grade-school children are eating at this cafeteria, which incorporates truffle oil into its mac & cheese. For the grade-school children who do eat at Lemonade, I wish I had been you.
Customarily, I picked up a tray and made my way down the line, getting a split portion Marketplace side for $4.50. I took my ticket and moved onto the braises, where I picked out a full portion with rice for $10, which was hot and ready for serving. Finally, I presented my itemized ticket at the cashier, where desserts and a myriad selection of lemonades is available.
Watermelon Rosemary Lemonade
As a huge fan of mixing fruits and herbs, I enthusiastically chose the watermelon rosemary lemonade. The flavors were so well-balanced—the woodsy rosemary did not encroach on the sweet watermelon, and the tartness of the lemonade prevented the drink from being too sugary.
Roasted Heirloom Carrots, Mixed Herbs and Basil — and — Israeli Coucous, Wild Mushrooms, Parmesan and Lemon Truffle
While the vibrant carrots were roasted to perfection, the flavors of this salad were slightly amiss. Chosen based on my curiosity for pairing basil with carrots, the salad lacked any distinct essence of basil. In fact, tarragon, or an herb very similar to it, seemed to have commandeered the dish, and the resulting combination made the dish somewhat pungent.
My server recommended the second half of my Marketplace dish, and this Israeli coucous and mushroom salad with parmesan and lemon truffle was a gem. Refreshing and incredibly flavorful, each element of this salad was wonderfully cooked. The plump mushrooms had retained their juices and the couscous had a nice al dente texture. Nothing about this dish was soggy or mushy as both of the main ingredients are susceptible to becoming. And the lemon truffle! I cannot believe I have written four sentences about this dish without mentioning the lemon truffle! It added such a refreshing yet refined flavor that perfectly complemented the dish.
Red Miso Beef Short Rib with Basmati Rice
The red miso brought out a great umami flavor in the short ribs, while also adding salty and acidic tones to the stew. The fermented soy seasoning shined for the course though, as the short ribs could have been more tender. To round out the plate, the basamati rice had a subtle flavor of parsley and butter and a great bite. Clearly the chefs at Lemonade know how to cook their grains.
Red Velvet Cupcake
Priced at $1, this small classic cupcake is incredibly priced but mediocre as a whole. The frosting is great—light and whipped and sweet with very subtle tones of cream cheese. But the cake… The cake was dry, the food coloring was not uniform, and as a result, the cake was far from velvety. Thus, the great frosting and the poor cake canceled each other out.
Overall though, Lemonade is impressive. Any restaurant group runs the risk of lacking innovation and skimping on quality; two aspects that Lemonade has mastered. The dishes are all unique, and the copious options cater to any palate. Importantly, for the amount of food one receives, the prices are quite amazing. Visit their website for more information.
Eating [Paris] Layer by Layer 