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Jaco Restaurant Serves Up A Slice of Lemon By Leland Baxter-Neal

For many, cooking is art. For Richard Lemon, it’s architecture.

His plates aren’t just prepared, they are constructed. A small tower of wonton chips and raw tuna rises like a miniature model of the condos being sold from the office next door.

Amid dancing kitchen flames and popping skillets of oil and butter, he lays a foundation of pineapple risotto, upon which he builds his macadamia nut-encrusted dorado, painted with a passion fruit beurre blanc sauce.

The flavors of his dishes, Mr. Lemon says, are assembled just as painstakingly as their presentation. Take, for example, one of his favorite appetizers: grilled sugar cane-skewered shrimp with naranjillo mojo sauce.

“You’ve got sweet sugarcane and once you grill it, it caramelizes. Then sweet, tender shrimp, then you’re going with garlic and oregano and spices. There’s the pungent heat from the garlic, then hit it with the sour from the naranjillo sauce, and then of course the butter for the smoothness,” Mr. Lemon says. ..................

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My wife and I were married in Costa Rica.  Lemon Zest were easy to communicate with during the planning stage so we could customize our menu just the way we like it.  They also accommodated all 70 guests and offered great service!  Lemon Zest made my rehearsal dinner for my wife, guests, and myself very memorable.  My guests are still raving about it.  The food was delicious, especially the tres leches banana dessert.  We would definitely return to Lemon Zest the next time in Costa Rica.  The food, staff, and environment all exceeded our expectations.

Paulo