Lunch Box on 10th

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Lunch Box on 10th just opened in January and is already getting rave reviews all over social media.  So of course, I needed to try it for myself. Lunch Box is a scratch kitchen, meaning that items from the menu are made from scratch every morning.  Hours of operation are 10:30 a.m. – 2:00 p.m. during the week and it is closed on the weekends. At first glance, one can almost forget you’re eating in McAllen. The environment is warm and the staff is very friendly as well as attentive. They really make sure to explain the items on the menu along with the daily specials and how they are made.  Spacing is limited so it it’s a good idea to arrive early, but believe me, this is a place you don’t want to miss. If your experience is anything like mine, then you’ll be back more than once!

On the day I went, the special was Ink Pasta with Shrimp and Spiced Sausage.  What is ink pasta?  I learned that the pasta is made by combining the ink from a marine cephalopod, such as a squid, with the other ingredients.  I didn’t really know what to expect, however, with the aroma it had after it was first presented, I knew I in for a treat. The pasta was dark with a shiny coat, and had a distinct salty taste without it ever being too much.  The ingredient combination with this dish worked very well. I felt like it had flavors coming at me from different ingredients without one specifically over powering another. The shrimp and the spiced sausage were also quite enjoyable.  With the first bite, I tasted the various spices cooked with the sausage which perfectly complimented the shrimp.   This is definitely a plate you need to try.

I also ordered the salmon dish based on the manager’s recommendation. The salmon was baked in parchment paper, making it the perfect texture. It wasn’t too dry nor too moist, but a good medium. For those who are not big fish eaters, this is a great option.  It didn’t have a fish taste, it was mild and had more of the tastes of the ingredients it was baked with including asparagus with green and red peppers.   If I had gone with the sole mission of finding good salmon, my mission would have been a flying success!

I really enjoyed lunch at Lunch Box on 10th. Now I see what all the buzz is about and I’ll be back!

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A Valley man to the core, I was born and raised in a small town near Rio Grande City. I obtained my Bachelors of Science in Dietetics from UTPA and am now a Registered Dietitian in the RGV working to change the public’s perception of preventative healthcare and healthy living. Health and fitness have always been my passion. Though the popular route to take in this field of health is physical fitness, I went for the nutrition route. Deciding to do so was easy for me. I believe that when it comes to getting healthier or losing weight, nutrition makes up 80% of the health goals while fitness makes up just 20%. Though the majority of my peers went on to become personal trainers or fitness specialists, I took the longer and more important route: nutrition.

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