Mark Bittman Reviews LYFE Kitchen for the NY Times

Culver City restaurants Native Foods and Tender Greens both get a mention in food writer Mark Bittman’s latest article for the New York Times. But Culver City’s newly established LYFE Kitchen gets the full review treatment.

 Bittman went in search of ‘healthy fast food' in Los Angeles and along with the Veggie Grill chain, decided to check out LYFE Kitchen.

Among Bittman’s discoveries on the plus side was the following:

When I visited the Culver City operation, shortly before its official opening, I sampled across the menu and came away impressed. There are four small, creative flatbread pizzas under $10; one is vegan, two are vegetarian and one was done with chicken. I tasted terrific salads, like a beet-and-farro one ($9) that could easily pass for a starter at a good restaurant, and breakfast selections, like steel-cut oatmeal with yogurt and real maple syrup ($5) and a tofu wrap ($6.50), were actually delicious.

On the downside, Bittman notes:

Lyfe, not unlike life, isn’t cheap. The owners claim that an average check is “around $15” but one entree (roast salmon, bok choy, shiitake mushrooms, miso, etc.) costs exactly $15. An “ancient grain” bowl with Gardein “beef tips” costs $12, which seems too much.

Click here to read the rest of Bittman’s article on The New York Times.

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