Trending on Recent OpenTable Restaurant Reviews: Meyer Lemon

These preserved Meyer lemons seriously make everything taste better!

When I was at my local Fairway this winter, I was overcome by Meyer lemon madness. I purchased dozens — repeatedly. A winter citrus, you can extend the season by preserving them, which is precisely what I did — repeatedly — using Eugenia Bone’s easypeasy recipe. I have been using them in virtually everything we cook at home (White clam pizza! Linguine and clam sauce! Roasted broccoli! Brussels sprouts! You get the idea.) Restaurants have also been making the most of this delicious fruit, using them in recipes both sweet and savory, to the delight of diners. 

Blue Fin, New York, New York: “Meyer lemon tart was to die for!”

Bouchon, Yountville, California: “I had the most delicious seared scallops with a meyer lemon oil. Also a great glass of Gentlemen Farmer’s Cab Franc — the owners of the vineyard were sitting next to us and shared the bottle. Great news that it is on the wine list also!”

Chez Panisse Cafe, Berkeley, California: “The Meyer lemon spritzer was better than wine!”

Domaine Chandon étoile, Yountville, California: “We had the four course tasting menu. My crab appetizer was scrumptious, and my husband adored his tuna. We both had the diver scallops — delicious. Then I had the duck for a main course and my husband had the lobster and veal. Both were outstanding. For dessert he had creme brûlée, and I had a marvelously delicate Meyer lemon mousse.”

* Dry Creek Kitchen, Healdsburg, California: “Meyer lemon cheesecake paired with the late harvest desert wine was a perfect finish.”

*  Eola, Washington, D.C.: “Began with four amuses — abalone sashimi, quail egg with pickle & radish leaf, golden raisin puree with crushed peanuts, and lamb tartare — all scrumptious! Then a Meyer lemonade with wild licorice infusion to cleanse the palate.”

Lark Creek Walnut Creek, Walnut Creek, California: “Loved Lark Creek. My husband and I went for dinner and the food was outstanding. For dessert I chose the Meyer lemon creme brulee (very tasty) and my husband had the devils food cupcake with vanilla bean ice cream.”

* Lüke, New Orleans, Louisiana: “A great finish with the “Pots De Creme” (chocolate, vanilla and Meyer lemon).”

* The Village Pub, Woodside, California: “The menu is diverse without being too long and everything was as good as it could be. The dessert — an olive custard with Meyer lemon sorbet — was outstanding!”

Zazu, Santa Rosa, California: “The Elvis Cake desert was amazing as was the Meyer lemon meringue in a jar pie. Creative food and the service was great!”

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