LEON, the pioneer of Naturally Fast Food, today announced the addition of four new menu items for its current Washington, D.C. locations, the area LEON has chosen as its home base for LEON USA. The new menu items reflect LEON’s mission to transform fast food by offering a menu that makes it easier for every LEON guest to eat and live well, all while caring for the planet.
“At LEON, we are on a mission to help folk fall back in love with fast food,” said Glenn Edwards, President of LEON USA. “We have seen tremendous success in the U.K. and are building a real loyal following in the D.C. community. We believe that fast food should not only taste good, but should also do you good, whilst being sustainable for the planet. Our new menu items, packed with real ingredients that are both flavorful and healthy, serve as just one more way to realize this vision.”
The new menu items include:
Pastrami Salad – A take on a popular recipe from LEON’s “Happy Salads” cookbook puts Stachowski’s smoked pastrami on a bed of crisp savoy cabbage, shaved fennel, carrots and scallions and a tangy mustard dressing.
Asian Noodle Salad – Another nod to a popular recipe from LEON’s “Happy Salads” cookbook, the Asian Noodle Salad features shredded chicken thigh and gluten free rice noodles with a savoy and napa cabbage mix, carrots, scallions, fresh herbs and zesty Asian dressing on the side.
Hearty Breakfast Bowl – Two poached eggs, roasted Roma tomato and avocado nestled on a bed of tarragon quinoa topped with gut friendly pickled radish.
Roasted Mezze Bowl – Improving on a crowd favorite, LEON’s baked sweet potato falafel has been paired with Za’atar roasted cauliflower and red peppers to add a more seasonal touch and will come with a side of hummus and kale-quinoa salad.
These new items will join several other recently launched all-day menu items including the new Fish Sandwich which contains a crispy Pollock that is Marine Stewardship Council certified, a designation only given to wild fish or seafood that satisfy a science-based set of requirements for sustainable fishing; the Seoul Burger, a plant forward soy beetroot patty is topped with Gochujang slaw, kimchi and arugula on a vegan olive oil brioche bun; and the Mediterranean Salsa Verde Hot Box, a light flavored yet hearty dish that will keep guests energized for hours.
LEON also recently introduced four new breakfast items: the Bacon, Egg & Cheese Muffin, oven-baked Hash Browns, a smoked Salmon and hand-smashed Avocado Muffin and the warm and cozy Banana and Cinnamon organic Porridge.
About LEON Restaurants
LEON was founded in 2004 with the mission to ‘make it easier for everyone to eat and live well.’ The company has 70 locations in the U.K., U.S., Norway, the Netherlands, Gran Canaria and Ireland. LEON is led by co-founder and CEO John Vincent and is backed by two principal investors including Brazil-based GP Investments, a leading global private equity fund, and London-based, Active Private Equity. In 2017, GP Investments’ subsidiary, Spice Private Equity invested in LEON to fund its growth in Europe and the US.
LEON has been an award-winning brand from the start, earning recognition as Best Newcomer in 2005 and a steady stream of accolades since, including Best Quick Service Restaurant. LEON was named Raymond Blanc Sustainability Hero in 2017 and is the recipient of the People Award for Employee Engagement, the Responsible Capitalism Award, and was given the award for Best Company in addition to its other credits. LEON also offers exclusive benefits to their LEON Lovers Club members.
More information about LEON Restaurants can be found by visiting https://leon.co.
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