Engrained at ASU

ASU has a new restaurant at the Memorial Union, it's called Engrained. I went there for lunch last week with my friend Jacqueline to check out the food, and the very cool concept. Engrained is envisioned as a sustainable, local, and forward-thinking dining option for the campus community. They eschew paper menus in favor of daily specials displayed on TVs at the entry, purchase ingredients within a 150 mile radius of campus whenever possible, cook the food fresh and to-order, and utilize campus recycling programs and sustainable products.

The space is on the second floor of the Union and shows an eclectic renovated style with a multitude of materials juxtaposed into an airy and modern synthesis of cafeteria and culinary hot spot. The chairs are made of recycled seatbelt webbing, food is served on real plates with flatware and glasses, and the staff is paid a salary so that the service is good without requiring tipping. The vibe on a Thursday at lunch was busy and spacious and relaxing .... a good break from a busy day slogging across campus in 110-degree weather. It was refreshing to see such a cool concept well-patronized by the ASU community.

We split the foccacia pizza and lentil salad for lunch. The bill was $17 with drinks included. The pizza was nothing special, but the lentil salad was inspiring in its simplicity, flavor, and as a healthful option on a campus dominated by fast food chicken and french fries. I was inspired enough to go home that afternoon and improvised my own lentils (see below). Some of the incongruous parts of the venue were the sushi bar (in the desert?!) and the soda fountain (local Coke and Pepsi?!), but I have to give some leeway for a good concept trying to cater to a wider audience than health food junkies. Perhaps Engrained will evolve over time to more fully embody its mission and values .... I will definitely be returning to keep tabs on it. And I'll be trying the dessert next time.

Lentils Inspired by Engrained

1 c brown lentils

stock or water

2 dried bayleafs

dried chilis

1 onion, sliced thin

1 tsp butter

olive oil

balsamic vinegar

6 - 8 sun dried tomatoes

salt and pepper

Rinse lentils and cook with bayleaf and chili in about 2 c stock or water until tender. Add more liquid as necessary to prevent from burning but not so much that it gets soupy. Remove bay leaf and chili. 

While the lentils are cooking, caramelize the onion in butter and olive oil in a cast iron skillet over medium heat. Add a pinch of salt after about 5 minutes. Total time to caramelize is about 20 to 30 minutes, or until golden brown.  

Fold caramelized onions and finely chopped sun dried tomatoes into lentils. Deglaze onion pan with balsamic and add to lentils. Season with more vinegar, salt, and pepper to-taste.

I've been eating this as a cold salad with lettuce, tomatoes, a little cheese and hard boiled egg. Also, is great warmed up with brown rice. Yum!