News

LYFE Kitchen spices up menu

May 22, 2013

LYFE Kitchen Executive Chefs Art Smith, Tal Ronnen and Jeremy Bringardner, have developed a new spring and summer menu.

Inspired by the iconic herb wall that greets every LYFE Kitchen guest, Chefs Smith, Ronnen and Bringardner turned to basil, mint, tarragon and hibiscus to create new layers of flavor, dimension, texture and taste, according to a company press release.

With fresh spring produce like peas, leeks and rhubarb now available, the chefs worked with local suppliers and LYFE Kitchen health, wellness and lifestyle experts to create innovative combinations and dynamic dishes that are brimming with good-for-you ingredients.

"The spring menu for LYFE Kitchen is all about flavors, taste, freshness and inspired recipes," Bringardner said. "There are so many great ingredients that our growers and Mother Earth provide. We wanted to use them in as many ways as possible while maintaining the nutrition standards that we've set for ourselves."

New menu items include:

Spring Chicken (sandwich) with fresh avocado
The LYFE Kitchen Grilled Chicken Sandwich now combines roasted tomatoes, fresh avocado, romaine, red onion and an herbaceous aioli served on a scrumptious nine-grain bun. Roasting the tomatoes with oregano and garlic creates an intense, deep flavor profile that is balanced by the aioli with hints of tarragon and dill and the tang of capers, garlic and lemon.

Rhubarb Quinoa Crunch
Inspired by Chef Bringardner's memories of his mom, Carol, who loved the sweet-and-sour fruitiness of this often underestimated spring vegetable, the new Rhubarb Quinoa Crunch is a dessert truly worthy of the season, Bringardner said. Paired with quinoa, oats, whole-wheat flour, brown sugar and cinnamon to create a crunchy, decadent treat, this dessert is finished with a dollop of Greek yogurt, a sprig of fresh mint and aromatic orange zest to balance the tang of the rhubarb.

Grilled Aspargus Flatbread
For fans of LYFE Kitchen flatbreads, the all new vegan Grilled Asparagus version offers a combination of flavorful grilled asparagus, roasted tomatoes, basil and capers and a new LYFE Kitchen-invented tartufo sauce – which uses smooth tofu blended with olive and truffle oils to deliver the creaminess of cheese along with hints of garlic and lemon zest.

Pea & Leek Risotto
The new Pea & Leek Risotto is a seasonal update to the popular LYFE Kitchen squash risotto and offers a dose of protein with those tiny nutritional powerhouses: Peas, Bringardner said. It features a risotto with fresh spring leeks and fava leaves and the crunchy, garlicky, nutrient-dense dark green leaves from the fava bean plant.

Beet-Farro Salad
The popular LYFE Kitchen Beet-Farro Salad undergoes a spring makeover by replacing roasted beets and apples with raw shaved chiogga beets and fresh dill. The chiogga beets, also known as candy cane beets for their striking appearance and crisp sweetness, are sliced thin to provide a sweet crunch and the fresh dill provides light, savory freshness.

Art's Unfried Chicken
To take advantage of some of the best produce of the season, the LYFE Kitchen Brussels sprouts are making way for this season's heavy hitters: Cauliflower and asparagus to accompany Art's Unfried Chicken. Roasted to impart a deep, caramelized flavor, then dressed with capers and chives, a simple Dijon vinaigrette adds balance to each bite.

Caesar salad
With the popularity of kale at an all-time high, LYFE Kitchen is adding sweet baby kale to its Caesar salad. A sprinkling of herbed breadcrumbs (instead of croutons) and microplaned parmesan (instead of grated) adds crunch and umami.

Kimchi Meets Barramundi (Culver City, Calif., location only)
LYFE Kitchen is adding the hottest ingredient in So Cal, kimchi, to its Grilled Barramundi with soba noodles, edamame, baby spinach, shiitake mushrooms and scallions. Kimchi, the popular Korean pickled cabbage with sour and spicy notes, creates an intense, bright red broth for the Barramundi.

Grass-Fed Burger
The LYFE Kitchen burger is made of 100-percent, grass-fed beef. Rich in omega-3s, the new burger is presented on an airy nine-grain bun and paired with a creamy, bold sauce that amplifies the flavor quotient of the Classic Burger, according to the chain.

New beverages
The restaurant is also serving a variety of new summer drinks, including: Strawberry-Rhubarb Chia Water, Beet-Hibiscus Cooler, Raspberry-Lime Soda with Mint & Basil and Dark Chocolate-Banana Smoothie.

Read more about menu items.