THE LEMONGRASS STORY
Having many allergies but also being a foodie, Pat Sengpaseuth loves to experiment and create new dishes. In 2005, she decided to turn her passion of cooking into a career. Lemongrass began as a vendor at many San Diego farmer's markets. In September 2015, Lemongrass opened its first restaurant in UC San Diego's Price Center.
WHY LEMONGRASS?
Lemongrass gets its name from its aromatic resemblance to lemons. It is a commonly cultivated herb used for culinary purposes but is mostly unknown beyond these premises. Pat uses lemongrass to add an additional fragrant element to all her dishes. She hopes people will grow to love lemongrass and incorporate it in their own cooking.
THE LEMONGRASS BRAND
Lemongrass strives to serve natural, refereshing, comfort dishes - reminding its customers of home-styled cooking. They want to encourage their customers to become more health conscious. Lemongrass only uses fresh ingredients and makes everything from scratch to ensure every dish prepared is of the highest quality.