FACT SHEET

FACT SHEET
ADDRESS:
Lemonade Corporate Office
10000 Culver Blvd.
Culver City, CA 90232
PHONE / FAX: 323.373.4199 / 310.836.1000
ONLINE:
lemonadela.com
facebook.com/lemonadeLA
twitter.com/lemonadeLA
instagram.com/LemonadeLA
pinterest.com/LemonadeLA
CONCEPT
Lemonade is a Modern Marketplace serving a colorful
bounty of Seasonal California Comfort Food in a
bright cafeteria setting. A healthy, flavorful alternative
to fast food, the fresh, fast-casual restaurant provides
the answer for folks looking for a quick lunch or
grab-and go-dinner. A contemporary change of pace,
Lemonade marries quality and convenience with
California sensibility. Now with 15 locations throughout
Los Angeles, Orange County, and Ventura County
(along with 2 locations in Dubai), Lemonade will soon
expand to San Diego, Irvine, and Huntington Beach,
among other California locations.
CUISINE
SEASONAL CALIFORNIA COMFORT FOOD: The chef-driven, innovative menu stresses simple
preparations with global taste, celebrating California seasonal ingredients. The backbone of
Lemonade’s appeal is their Marketplace Vegetables, designed to mix-and-match, which perfectly fit
today’s on-the-go lifestyle and perceptive palate. While not vegetarian, the ever-changing vegetablecentric menu showcases the seasons finest produce.
DESIGN
Award-winning designer, ILAN DEI, conscientiously crafts one-of-a-kind designs for every
Lemonade location. Based in Venice Beach, Dei’s signature looks and architectural detail defy trend
and seamlessly define next generation style and California culture. While the distinctively bright and
cheery atmosphere is ubiquitous throughout all Lemonade locations, no two spaces are replicas,
avoiding the sterile cookie-cutter blueprint of a restaurant chain. The comfortable environment of
every unique location allows for socializing or “hanging out”, showcasing natural design elements
such as outdoor patios, giant sunflowers, and big windows that flood each space with sunshine.
Exclusive to Lemonade, Ilan Dei recently launched his handcrafted line of stoneware named “The
Neighborhood Plate Collection”. The signature dinner plates are as local and reminiscent of place as
is Lemonade’s eclectic California cuisine. Staying true to the neighborhood by honoring landmarks
specific to the community– whether the iconic Hollywood Sign, Venice Beach Canals, or Pasadena’s
Rose Bowl—Dei’s limited plate collection further establishes Lemonade as a true California dining
experience.
CONTACT
For more information to schedule an interview, please contact:
Director of Marketing, JoAnn Cianiculli // [email protected] // 310.994.2028
Marketing & Sales Manager, Kate Berry // [email protected] // 949.274.1010
WHAT IS LEMONADE?
What defines California’s food culture is its eclectic ethnic communities,
Mediterranean climate, local farming, with access to exotic produce, livestock,
and spices from all over the world. Cuisines of various lands have taken root in
California and there is no better window into a culture than through its food.
Californians have always eaten things that other parts of the country didn’t.
As a child, I grew up eating artichokes and avocados that weren’t common
anywhere else in the U.S. until the 1980s. There’s an innate, relaxed, and open
way people on the West Coast communicate, travel, and eat.
Eating your vegetables shouldn’t feel like punishment. Lemonade has
become famous for the freshness and originality of our menu, showcasing the
abundance of seasonal vegetables in a fun creative way. We do this by using
bold flavors and daring colors to make the vegetables “cravable”. The goal is
to take that key ingredient and elaborate on it, while still keeping it at the heart
of the final dish.
EXECUTIVE CHEF &
FOUNDER ALAN JACKSON
ALAN JACKSON
Executive Chef and Founder
EXECUTIVE CHEF ALAN JACKSON is the founder and
vision behind Lemonade, the hugely popular group of
California based fast-casual restaurants. Chef Jackson
gets back to basics enticing Californians with the
simple allure of beautifully prepared salads, hearty
braised meats, satisfying sandwiches, decadent
desserts, and of course, thirst-quenching lemonades.
Born and raised in Los Angeles, Jackson — who firmly
solidified his stature among the harbingers of
California cuisine when he helmed Jackson’s and The
Farm Beverly Hills — left the fine dining scene to
launch his first Lemonade in West Hollywood in 2007.
The idea for Lemonade sprouted from the ongoing
question, “what’s for dinner?” He and his wife, Co-Founder Heidi Jackson, realized that
the options for a quick bite or take-out were limited, and not particularly healthy.
Utilizing vibrant seasonal ingredients to continually evolve his fresh SoCal cuisine,
Jackson sought to create a chef-driven, contemporary approach to modern day
comfort food. Now with over one dozen locations across California, as well as two
locations in Dubai, Jackson’s confident yet relaxed concept has developed a loyal
following and nurtured Lemonade into a bustling business.
Alan Jackson recently released THE LEMONADE COOKBOOK (St. Martin’s Press). With
an emphasis on fresh, seasonal ingredients and a strong value in cooking skills, Jackson
shares not only his famous recipes, but also profiles his formula for eating well. Jackson
resides with his wife and two young daughters in “the Valley”.
LOCATIONS
SOUTHERN CALIFORNIA
BEVERLY
9001 Beverly Blvd.
West Hollywood, CA 90048
310.247.2500
Open Daily 11am - 9pm
BRENTWOOD
145 South Barrington
Los Angeles, CA 90049
310.471.9700
Open Daily 11am - 9pm
IRVINE
2967 Michelson Drive
Irvine, CA 92612
Opening July 2015
500 World Way
Intl. Airport Terminal 5 (Delta)
Los Angeles, CA 90045
424.744.5978
Open Daily 5am - 11:30pm
Breakfast until 11am
SAN DIEGO (HILLCREST)
MANHATTAN BEACH
University Town Center Mall
4545 La Jolla Village Drive
San Diego, CA 92122
Opening August 2015
451 Manhattan Beach Blvd.
Manhattan Beach, CA 90266
310.545.5777
Open Daily 5am - 9pm
MOCA
250 South Grand Ave.
Manhattan Beach, CA 90012
213.628.0200
Mon & Fri 11am-5pm
Tues & Wed 11am-3pm
Thursday 11am - 8pm
Sat & Sun 11am - 6pm
NEWPORT BEACH
LARCHMONT VILLAGE
626 N. Larchmont Blvd.
Los Angeles, CA 90004
323.464.0700
Open Daily 11am - 9pm
Fashion Island
987 Newport Center Drive
Newport Beach, CA 92660
949.717.7525
Open Daily 11am - 9pm
VENICE
PASADENA
1661 Abbot Kinney Blvd.
Venice, CA 90261
310.452.6200
Open Daily 11am - 9pm
146 South Lake Ave.
Pasadena, CA 91101
626.304.7700
Open Daily 11am - 9pm
DUBAI
SHIEKH ZAYED ROAD
Shiekh Zayed Road, Jebel Ali
Dubai, UAE
100 Promenade Way, Suite A
Westlake Village, CA 91362
805.778.9100
Open Daily 11am - 9pm
LAX
DOWNTOWN LA
505 South Flower
Los Angeles, CA 90071
213.488.0299
Mon - Fri 11am - 3pm
WESTLAKE VILLAGE
IBN BUTTUTA MALL
China Court
(In the IBN Buttuta Mall)
Sheikh Zayed Road, Jebel Ali
Dubai, UAE
3958 Fifth Ave.
San Diego, CA
Opening July 2015
SAN DIEGO (WESTFIELD)
SAWTELLE
2047 S. Sawtelle Blvd.
Los Angeles, CA 90025
310.478.0900
Open Daily 11am - 9pm
STUDIO CITY
12401 Ventura Blvd.
Studio City, CA 91604
818.985.5700
Open Daily 11am - 9pm
TOLUCA LAKE
4400 West Riverside Dr.
Burbank, CA 91505
818.841.3900
Open Daily 11am - 9pm
USC
3601 Trousdale Parkway
Ronald Tutor Campus Center
Los Angeles, CA 90089
213.821.3491
Open Daily 11am - 7pm
SE
LEMONADE MENU
BRAISES
15 MENU
EARLY SUMMER 20
MARKETPLACE
$9. 50
4 PORTIONS ..... ..
1.25
5 PORTIONS ..... ..$1
.50
6 PORTIONS ..... .$12
$2.75
1 PORTION ..... .....
$5. 50
2 PORTIONS ..... ...
$7.75
3 PORTIONS ..... ....
$ 3.75
$ 3.75
$ 5.00
$ 3.75
$ 3.75
$ 1.50
$1.00/$2.00
Curry
Raisins Almonds,
tte
Cauliflower, Golden
ese, Sherry Vinaigre
s, Arugula , Blue Che
Oxnard Strawberrie
ash
ut
sted Buttern Squ
Roa
i
Chil
ican
New Mex
acha
Carrot, Hijiki, Srir
Sesame Roasted
Kumquat
Kale, Mushroom,
tte
Champagne Vinaigre
Broccoli, Ricotta,
e
ato, Pine Nuts, Lim
, Sesame
Avocado, Cherry Tom
les, Toasted Peanuts
etab
Veg
chi Marinated
Kim
dle,
Noo
a
Sob
, Lemon Truffle
esan
Parm
m,
hroo
Mus
Dressing
Israeli Couscous, Wild
onut, Jalapeno, Jerk
, Green Beans, Coc
c
Pineapple Chicken
Sage White Balsami
Dates, Parmesan,
uts,
Spro
s
ssel
ame
Shaved Bru
akfast Radish, Ses
Pea , Carrots , Bre
p
Sna
e,
icot
Apr
mam
Eda
led Onion,
s, Goat Cheese, Pick
Rainbow Chard, Egg
zarella
Tomato, Perlini Moz
Orecchiette Pasta,
t
on, Frisee, Hazelnu
s
Roasted Beets, Mel
Chipotle, Almond
d Fruit, Grapefruit,
Three Grains, Drie
ercress, Cashews
Green Mango, Wat
ans
Chayote Squash ,
, Maple Pec
Beans, Blue Cheese
Blue Lake Green
ash , Basil
on, Patty Pan Squ
, Pita
Citrus Poached Salm
Red Pepper, Feta
ato,
Cherry Tom
loom
Heir
sh”,
“Fattou
$3.50
GGIES
HOT MARKET VE
$5.50 - $6.50
Chicken Breast
Buttermilk Baked
on Filet
Citrus Poached Salm
Louie
Avocado Salmon
Curry
ken
Green Apple Chic
ger Ponzu
Crushed Orange -Gin
Seared Ahi Tuna,
ken
Chic
le
i Sauce
app
Pine
Thai Rice, Pad Tha
ken “Spring Roll ”,
o
Lemongrass Chic
ktail, Chili, Avocad
Coc
mp
Shri
y
Ms. T’s Bloody Mar
lic Chips
kpeas, Avocado, Gar
Tuna Crudo, Chic
WICHES $6.50
RIGHT-SIZED SAND
ed Ala Carte. Add
All sandwiches serv
SEMI-TR ADITIONA
Side Salad: $2.75
/ Old Bay Chips: $1.75
L
Toasted to order
ese
bage Slaw, Blue Che
Chicken , Chips, Cab
Honey Buf falo NY
, Queso Fresco
Aioli, Jicama Slaw
o
pen
Jala
ey,
“El Tijuana” Turk
Quince, Croissant
Ham , Manchego,
sh
yere, Cranberry Reli
Holiday Turkey, Gru
Pickled Cucumber
le Curry Chicken ,
r
Masala Green App
ato, Yellow Chedda
o
Chicken , Green Tom
Buttermilk Baked
otle Chili-Bacon May
ese, Avocado, Chip
Che
Blue
,
Club
SW Turkey
ia
acc
Foc
il,
Mozzarella, Bas
Ciabatta
Caprese, Tomato,
il Pesto, Arugula ,
ken , Mozzarella, Bas
Herb Grilled Chic
50
Grilled Cheese - $4.
POT ROAST
Served hot in rust
ic sourdough rolls
ese
rt Rib, Mac ‘N’ Che
Traditional Beef Sho
Jalapeno
Tomato, Cheddar,
BBQ Brisket, Green
Slider
Truf fle Short Rib
eses, Jalapeno
tball, Peppers, 4 Che
Chicken-Veggie Mea
ALL ITE MS SEASON
BBQ Brisket
Chicken Basque
Red Miso Beef Short Rib
Lemongrass Chicken
Jerk Chicken
Thai Caramel Pork
Chicken-Veggie Meatballs
VEGGIE COOK POTS
AL AND SUB JEC
T TO CHANG E
$1.50
4.50
Lentil, Eggplant Stew
Braised Kale, Tomato, White
Bean
ROTISSERIE
Guava Limeade Chicken
Herb Roasted Chicken
$9.50
HOT PORTIONS
MAC ‘N CHEESE
WHITE TRUFFLE MAC ‘N
CHEESE
CHICKEN CHILI
VEGETARIAN CHILI
SOUPS
SIDE BASMATI RICE
ASSORTED BREADS
$ 3.75
$ 3.75
$ 5.00
$ 3.75
$ 3.75
$ 1.50
$1.00/$2.00
MARKET TOSSED SALADS
$7.00
SIDE SALADS - $2.75
California Mixed Greens
Romaine Hearts, Caesar,
Focaccia Crouton
Mixed Lemon Greens
Shaved Romaine, Herb Grille
d Chicken,
Honey Pecan, Blue Cheese,
Citrus Vinaigrette - $12.0
0
With Land Protein - $12.0
0
With Sea Protein - $13.0
0
DESSERTS
toes
e
Creamy Mashed Pota
Onion, Grape Glaz
Sprouts, Caramelized
Roasted Brussels
fflé
Sou
ese
Che
r
dda
Che
Sweet Corn, Kale,
Red Onion, Harissa
Roast Cauliflower,
Red Pepper Flake
ato, Olive Oil
Heirloom Cherry Tom
us,
arag
Asp
sted
Oven Roa
LAND + SEA
$7.00
Add Basmati Rice for only
COOKIES
$2.50
Chocolate Chip
Oatmeal Raisin
Lemon Shortbread
Rock y Road
Peanut Butter (GF)
Chai Spiced Almond (GF)
MACARONS
$4.00
BARS
$3.50
CUSTARDS
$4.00
COOKIES + CREAM
SANDWICH
$4.00
CUPCAKES
$1.25
Red Velvet
Carrot
Peanut Butter Chocolate
Chocolate Buttercream
Strawberry Lemonade
PIES
$5.00
Lemon Meringue
Strawberry Cream Cup
CAKES
$5.00
Red Velvet
Strawberry Lemonade
Coconut Layer Cake
Ding Dong
Icebox Mocha Mascarpon
e
BEVERAGES
LEMONADES $3.00
Old Fashioned
Cucumber Mint
Guava Limeade
Watermelon Rosemary
Pineapple Coriander
Blood-Orange
Arnold Palmer
Sugar-free Option Avail
BOT TLED
$1.75/$3.00
HOUSEMADE
$2.75
Organic tea & coffee
able Daily
ALL ITEMS SEASONAL AND
SUBJ ECT TO CHANGE
LEMONADE LOCATIONS
DOWNTOWN 505 SOUT
H FLOWER STREET 213.48
8.029 9
FASHION ISLAN D 987 NEW
PORT CENTER DR. 949.7
17.7525
BRENTWOOD 145 S. BARR
INGTO N AVEN UE 310.471.970
0
MANHATTAN BEACH 451
MANHATTAN BEACH BLVD
310.5 45.57 77
WESTLAKE 100 PROM ENAD
E WAY, SUITE A 805.7 78.910
0
VENICE 1661 ABBOT KINN
EY BOULEVAR D 310.452.62
00
BEVE RLY 9001 BEVERLY
BOULEVAR D 310.247.25
00
MOCA 250 SOUTH GRAN
D AVEN UE 213.628.020 0
PASADENA 146 SOUTH
LAKE AVEN UE 626.304.77
00
LARCHMONT 626 N LARC
HMONT BOULEVAR D 323.4
64.0700
STUDIO CITY 12401 VENT
URA BOULEVAR D 818.98
5.5700
TOLUCA LAKE 4400 RIVER
SIDE DRIVE 818.8 41.39 00
SAWTELLE 2047 SAWT
ELLE BOULEVAR D 310.4
78.09 00
OUR OTHER LOCATIONS:
USC 3607 TROUSDALE
PARK WAY 213.82 1.3491
LAX 500 WOR LD WAY,
TERM INAL 5 424.744.59
78
Coming Soon. ..Santa Monic
a and Hillcrest in San Diego
LEMONADEL A.COM
LEMONADE IN THE NEWS
Voted as one of the 10 Best Airport
Restaurants in America.
With 15 locations across SoCal including
the LAX jaunt, Lemonade has become a
local favorite, redfining Los Angeles’ onthe-go dining scene.
Lemonade on Beverly looks like a beach
cottage in the Hamptons, but the crowd
is definitely LA. Comfortable and pretty,
it’s just the spot for a lunch with the
girls when you’re in town, or after a long
morning of looking at real estate!
It could be argued that our first
experience dining out is the school
cafeteria and I certainly remember
a couple of wonderful Thanksgiving
dinners with the family at the old
Clifton’s Cafeteria in Century City.
Such are the joys to be found at the
newly opened Lemonade in Venice at
the corner of Venice Blvd. and Abbott
Kinney. From the pristine open food
hall look, to the welcoming staff eager
to sample you on everything from
Turkey pot roast with dried cranberries
to watermelon rosemary lemonade
this is one of the happiest happening
dining experiences in recent memory.
The line at nearby Lemonade, which
opened last summer, is more fun. The
cafe, a punchy take on a grade-school
cafeteria, is awash in cheerful shades
of green and yellow. Grab a tray and
choose from an array of salads, like
watermelon radish, ahi tuna, snap pea
and sesame vinaigrette, or try one of
the pot roasts simmering in colorful
cast-iron cookware. Wash it down with
ginger peach lemonade.
Lemonade has realized that a great
hospitaity experience has much to do
with how the business connects to its
consumers culturally as it does with
what is being served.
Lemonade Restaurant Group has
become one of the hottest restaurant
chains in the country by resurrecting
a service format long forgotten: the
cafeteria-style concept. But Lemonade
is not your Grandma’s cafeteria. The 16unit concept has succeeded by giving
customers a seasonal menu of dishes
with varied cultural influences, using
only fresh ingredients in a format that is
both convenient and affordable.
VOTED LA’S BEST
FAST-CASUAL
RESTAURANT IN 2014!
“THE FUTURE OF FOOD”
“
Now that I have anointed it “the next big thing,” let’s take a step
back to explain what it is. Lemonade was founded by chef Alan
Jackson to “capture the L.A. spirit of adventure about food,” according to its website. The company bio
goes on to state that Lemonade has “an appreciation of the freshest seasonal ingredients, and a desire to
reinterpret familiar dishes with unexpected twists. The food is for people who care about what they eat.
It’s clean, healthy, and inventive.” In layman’s terms, it is a modern take on a classic 1950s high-school
cafeteria with fresh and simple food and drinks. It has 13 locations in Southern California and shows
no signs of slowing down its expansion. The recipes and design have established something that is
completely original and of the moment without being pretentious or trendy.
I love Lemonade and I think it is
the future of food.
“
The buzz has been consistent—thunderingly consistent. Not
since Kogi BBQ has there been such excitement about a West
Coast quick-service concept. But this one feels bigger to me;
more important, more universal, less trendy, and at the tip
of the innovation triangle. Like the iPad of food, Southern
California restaurant Lemonade is where all the developments
of the last decade have come together to form one worldbeater of a product. Maybe I am overstating it, but I don’t
think I am. I love Lemonade and I think it is the future of
food.
...this one feels bigger to me;
more important, more universal,
less trendy, and at the tip of
the innovation triangle. Like the
iPad of food, Southern California
restaurant Lemonade is where
all the developments of the last
decade have come together to
form one world-beater of a
product. Maybe I am overstating
it, but I don’t think I am.
-Alan Phillips, QSR Magazine
RESTAURANT REVIEW: LEMONADE
September 13, 2012|By Alicia Silverstone
Recently, Christopher and I went to Lemonade for lunch, and we were blown away by our
meal. They’re not a vegan restaurant, but they have lots of vegan options and the place was cute.
You order deli style, so I chose the plate of three sides. But instead of getting three big scoops of
different salads, I asked if I could have six baby scoops. I can never make up my mind, and
everything looked so good, I couldn’t commit to just three!
Here’s what I had:
–
–
–
–
–
–
An amazing faro salad with lima beans, chickpeas, and kalamata olives
A great lentil salad with apple and “voodoo” vinaigrette
A great butternut squash salad with chili, lime, and a coriander vinaigrette
Sweet potatoes and pistachio
Avocado, cherry tomato and pine nut salad with lime
Kale with mushrooms in a kumquat vinaigrette
Everything we tried was SOOO GOOD! Every bite, we were like oh my god, oh my god! And
Christopher was feeling that way too.
Another great thing about Lemonade is they have a bunch of locations throughout LA. Yay for
vegan food! Delicious…check it out next time your looking for a good lunch spot in LA. Seriously
delicious…and remember to bring your own to-go container if you take it to go. Would be great for
a picnic too.
Food & Drink News
LA Caterers on What to Serve at Summer Parties
by Jessica Estrada | May 28, 2015
Summer always means a host of reasons to celebrate. Whether you're throwing a
wedding reception or planning an intimate dinner party, turn to these five LA catering
pros for advice on how to craft the perfect summer party menu.
Alan Jackson, Chef and Founder of Lemonade
1. Plan a Menu Around Seasonal Produce: “Summer is the best time of year to visit
the farmer's market,” says Lemonade founder Alan Jackson. “Plan a menu that
showcases the best of the season like tomatoes, corn, and stone fruit.”
2. Prepare Dishes in Advance: “I like making a variety of salads that can be prepared
in advance and simply pulled out of the refrigerator before friends and family arrive,” he
says. “For dessert, I love to grill big hunks of pineapple to bring out their natural
sweetness.”
http://la-confidential-magazine.com/the-latest/food-and-drink-news/postings/la-caterers-tips-forsummer-party-food
10 New Reasons to Eat at LAX
By Chris Martins
December 5, 2014
It’s no secret that LAX of what very may well be the most welcome facelift in the
history of our fair city. The most dramatic changes thus far have taken place at the
Tom Bradley International Terminal, an increasingly modern-looking space flush
with high-end designers offering enticing tax breaks and—best of all—an
impressive spate of culinary delights. Delta’s Terminal 5 is fairly far along as well,
and other egress points still are set to open up shops from the likes of Kogi BBQ,
Golden Road, and Pie Hole. In light of this, the airport people invited us over for an
afternoon of marathon eating. By the end, we were shoving sandwiches in our bag to
sample at a later, less-stuffed hour.
A buffet to beat all Lemonade’s got locations all over the city (and two in Dubai) so
you likely already know what it means to see their name in T5. If not, imagine a
dozen-plus troughs of cold cafeteria delights — the ahi and watermelon radish salad
is a must — complimented by hot options like chicken chili and white truffle mac.
Protip: combine those last two and wash it down with a blood-orange lemonade.
http://www.lamag.com/digestblog/10-new-reasons-eat-lax/
Why You Should Drink Lemonade Today
By Lesley Balla | August 20, 2013
1) Because these are the dog days of summer, and even if a lot of kiddies are back in
school, we want to hold on to it as long as we can. And nothing tastes like summer more
than a tall, cool glass of lemonade. Maybe with a little vodka in it.
2) Because it's National Lemonade Day, which means there are some specials around
town, of course. At The Hungry Cat in Hollywood and Santa Monica, $2 from each Luke’s
Lemonade (Blue Ice vodka, mint, house-made lemonade) sold goes to the Alex’s
Lemonade Stand Foundation and the fight against childhood cancer.
Lemonade, which just opened its 12th location at Fashion Island in Newport Beach this
week, has a constant rotation of lemonades (our favorite: sugar-free watermelon +
cucumber mint), and proceeds from all lemonade sold today will benefit The Painted
Turtle organization to help children with serious medical conditions.
https://www.zagat.com/b/los-angeles/why-you-should-drink-lemonade-today
Taste of The Town
APRIL 10, 2013
GROWN-UP LEMONADE STAND
Lemonade, a Los Angeles-based fast-casual restaurant, is setting up shop at Fashion Island
just in time for summer. The cafe, scheduled to open in mid-July, will serve seasonallyinspired Southern California comfort food and be set up cafeteria-style so customers can
grab a tray and choose their own sides, main dishes, desserts and drinks. The company’s
other 10 locations throughout LA use unusual ingredients in creative ways, putting a spin on
casual dining. In addition to the traditional quick healthy lunch staples of soup, salad and
sandwiches, Lemonade serves an array of main dishes from kimchi-marinated vegetables to
Jamaican jerk chicken. They also offer unique seasonal specials like red Indian corn, jicama
and blueberry chipotle to add some variety to their menus. And of course, with a name like
Lemonade, the cafe takes great pride in its drink selection. Yelp users rave about the LA
locations’ blueberry mint, passion fruit pepper, cucumber mint, and raspberry vanilla
lemonades. lemonadela.com
http://newportbeachmagazine.com/taste-of-the-town-5/
The Lemonade Cookbook: Southern California
Comfort Food from L.A.'s Favorite Modern Cafeteria
Alan Jackson and JoAnn Cianciulli. St. Martin's,
$30 (256p) ISBN 978-1250023667
Release date: 10/29/2013
Alan Jackson, the man behind the successful
Los Angeles-based food chain Lemonade café,
shares his take on SoCal comfort foods in this
bright and cheerful collection. With recipes like
these, it is easy to understand why his cafe is so
popular among locals: corn chowder, beef
stroganoff, mac and cheese, chicken chili, and
basic chocolate chip cookies are never-fail
classics, and the lion's share of the cuisine.
Jackson also offers inventive riffs like roasted
parsnips with pecorino cheese and a farro and spaghetti squash salad with
pomegranate vinaigrette. There are also thoughtful applications for leftover buttermilk
baked chicken, beef short ribs, and chicken Basque—three dishes that require more
preparation but are surely worth the effort. Virtually all of his recipes are well thoughtout and clearly explained; novices as well as pros will find something that's worth a try.
Fans of Ina Garten's simple approach to tasty food will savor this attractive and
accessible collection.
http://www.publishersweekly.com/978-1250023667