Blue Lemon adds a restaurant at The Junction

Wednesday , March 11, 2015 - 12:00 AM

By AMY NICHOLSON
Standard-Examiner correspondent

Blue Lemon has a unique way with fast-casual dining that has led to the opening of six restaurants, including a new addition at The Junction.

Six years ago, husband and wife Aaron and Lychelle Day opened the first Blue Lemon in Highland with the mission to serve healthy, delicious, affordable food.

“We didn’t have aspirations to open more than one location,” CEO Aaron Day said. “We came up with this idea to address the needs of people for a place they can dine at their leisure, as quickly or slowly as they want, with high-quality, healthy food.”

Six months after establishing the first location, they were invited to create a second in Salt Lake’s City Creek Center. That paved the way for more eateries. “We have tried to harness the momentum and see where it leads us,” Day said.

Utah Valley University’s certified executive chef, Todd Leonard, developed the original menu in collaboration with the Days. “We told him what our vision was and he really ran with it and understood the concept,” Day said.

Entrees rotate on and off the menu as the seasons change, allowing a seamless transition to introduce new dishes with unique flavor combinations.

Day’s favorite meal is the iron-seared salmon ($14.50). “I probably, still to this day, have that one or two times per week,” he said.

The salmon filet is topped with herbs and verte sauce, served with seasonal vegetables and a choice of roasted potatoes or coconut rice.

Salmon can also be added to salads for $4, such as the Mediterranean salad ($8) that is normally a vegetarian option. A spring mix is topped with veggies, feta cheese, hummus, olive tapenade and house vinaigrette.

Other popular salads include raspberry chicken ($8.50) with candied pecans, feta cheese, red onions, endive, orange slices and raspberry vinaigrette, or mango mint chicken salad ($9) with candied almonds, avocados, red onions and fresh mangoes, topped with mint lime vinaigrette.

Favorite sandwiches are artichoke and tomato panini ($8.50) with marinated artichokes, tomatoes, provolone and lemon pesto aioli, or chipotle BBQ brisket ($9), made with pineapple-glazed barbecue sauce.

Two popular entrees are steak tacos ($11) and fiery fish tacos ($12.50).

“We tried to make this a place parents can feel good about bringing their kids as well,” Day said.

Traditional fare for youngsters meets a healthful twist, such as a three-cheese quesadilla served on a spinach tortilla or chicken tenders that are baked instead of fried ($5.50/each).

Signature desserts are presented in a glass case and on fancy cake plates to be as eye-catching as they are tasty.

“We sell thousands of sugar cookies every week,” Day said. Other sweets, ranging in price from $1.50-$4, include chocolate hazelnut cake, red velvet cake, flourless chocolate cake, cheesecake and specialty brownies.

In addition to providing quality food in a timely fashion, the Days are also concerned with being involved in the local communities they serve. “We really want to be in touch. We have benefit nights and support local schools,” Day said.

He is excited to be a part of the Ogden community and to see what the future holds for his growing business. His intuition is his guide. “If you ignore your gut, generally you don’t make the best decision. It is something I believe strongly in,” he said.

BLUE LEMON

•          ADDRESS: 339 E. 2250 S. (The Junction), Ogden

•          PHONE: 801-612-2583

•          HOURS: 8 a.m.-9 p.m. Monday through Thursday, until 10 p.m. Friday and Saturday

www.bluelemon.com

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