To chef Alan Jackson, lemonade isn't just about sunny days and sidewalk stands. Lemonade, the name of his growing chain of casual cafés, means soul-satisfying food. A fourth location opens this Wednesday at MOCA downtown.
At all the locations, including the largest on Abbot Kinney, diners create full meals from almost 20 different mix-and-match salads made from local, seasonal ingredients, plus red velvet cupcakes and lemonade spiked with watermelon or lime and mint.
But among all those cool and refreshing options you'll find crocks simmering with at least 10 kinds of pot roast, stews and braises daily--everything from classic beef pot roast with horseradish to turkey with cranberries and sage gravy, or Provençal-style vegetables with romesco.
Each is served with a choice of orzo pilaf or green salad ($9); others make great sandwiches, like the red miso short rib panini with marinated red onions and mizuna lettuce ($9).
Jackson uses the sous vide method at Lemonade, but you don't need to vacuum-pack anything to get the full, caramelized flavors. Here's his recipe for a robust lamb tagine with dates and almonds. Just throw the ingredients on the stove and go--no Moroccan clay pot necessary. Serve the leftovers like they do at Lemonade, pressed on chewy ciabatta with feta cheese.
Lemonade, 1661 Abbot Kinney Blvd., Venice; 310-452-6200 or lemonadela.com
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