This week, a few Twitter friends brought to my attention a new restaurant in the ’05 neighborhood, Lemongrass, so Jon and I tried it this weekend.

Walking in, I found the place unremarkable…white walls and floors, bare and scattered tables, and very little decor. Located in an old strip mall at the corner of East State Blvd. and Beacon St., it’s relatively unnoticeable from the road, too. However, I am always careful not to judge a restaurant by its decor. If I did, Saigon, my absolute favorite restaurant in town, would have been removed from the list long ago.

The menu, which features a plethora of vegetarian options, is written neatly on the chalkboard wall, and items appeared to be priced appropriately. Jon ordered the Thai-Me-Up ($7.50), a whole wheat flatbread wrap filled with carrots, Nappa cabbage, snow peas, broccoli, lemon basil, and garlic, served with organic rice and sweet chili and coconut curry dipping sauces. I ordered the Lemongrass Noodle Bowl ($7.50), one of the vegan dishes listed, made with organic whole wheat noodles, tossed with shiitake mushrooms, scallions, snow peas, heirloom tomatoes, carrots, roasted ginger and house vegetable broth.

Other tempting menu items include:

• Quattro Mac & Cheese ($6.99)- housemade four cheese sauce with whole wheat pasta (though Jen Fox had already warned me that she thought this was “ick.”)
• Chicken Lime Salad ($7.99)- smoked pulled chicken, spring greens, heirloom tomatoes, friend onions, tossed with orange lime vinaigrette
• Seared Tuna Salad ($8.99)- greens, red onions, cukes, tomatoes, grilled ahi tuna tossed with sweet chile and soy vinaigrette
• Seared Tuna Panini ($9.25)- seared tuna, shredded onions, tomato, sweet soy mayo on homemade bread
• Falafel ($7)- grilled falafel, tomato, cucumber, red onion and yogurt sauce