I think I found my new favorite lunch spot in the Village. It's called Dr. Grubbs and the food is simple, so clean and very fresh. And no, I'm not talking about salads over here! The recently opened restaurant replaced 12am Bistro and is caught right between a fast food Mexican joint and Full of Life (a sandwich shop that no longer bakes their own breads or makes good food when the new owners took over). This particular spot Dr. Grubbs now occupies is known to be somewhat unlucky, and past occupants have never stayed for long. However I'll hope for the best as this little gem stays afloat!

The menu is undeniably straightforward, pick a protein and side for the set price of $7.75. There are only two types of 'protein' - salmon and chicken, both of which can be prepared two ways. Sides run from roasted new potatoes to a warm couscous salad, and a variety of soups.

My diet at school is noticeably not very balanced, with dessert, bread and rice at the bottom of the food pyramid, and at the top of the pyramid...even more dessert! hehe. So whenever the opportunity for fish presents itself, it's always my first choice! The Fire Grilled Salmon came as a boneless fillet with a squeeze of lemon and a side of Sundried Tomato Pesto. Simply seasoned with salt and pepper, there was nothing exceptional in the presentation, but the fact that it was prepared in such a bare manner, proved the quality of ingredients. And that that's the main problem I've been having with food in Claremont - it's a city dominated by low quality food gussied up as a cover. The salmon felt so fresh, flaky and sweet that I was inclined to salivate with every bite (good thing I was eating alone!). A smear of pesto, redolent with an abundance of basil, parmesan, and sun dried tomatoes, paired well, but the salmon was good enough on its own. It is at moments like this where I question my love of sweets over savory foods!

The Potato Broccoli Cheddar soup came in a deceivingly large bowl and for a minute I feared that for a creamy soup, this would be too much. But thankfully, the creamy texture comes from a velvety puree of potatoes and broccoli. The broccoli added a bit of springtime green, giving the soup a lively demeanor (not to mention making me feel better about eating veggies) Just a touch of provolone stirred in and dashed over the top and we�re good to go :) I�ve been told the kitchen is run by a recent grad of the Pasadena Culinary School, and if this is true, then I�m more than happy to support an enterprising chef!

Dr. Grubb's
353 Bonita Ave.
Claremont, CA 91711
(909) 621-6200