True Food Kitchen is no lie
I received an invitation to a complimentary meal for two at True Food Kitchen through an organization I am affiliated with. The restaurant sent out invitations to businesses and organizations in the Near North area.
Aside from getting people in the area to recommend the restaurant, it was also a soft opening.
Andrew Weil is a physician, best selling author, celebrity and medical entrepreneur. He has long advocated integrative, alternative, and holistic medicine.
Fox Restaurant Concepts, based in Arizona, operates over 50 restaurants with 15 different concepts.
The True Food Kitchen concept is based on Andrew Weil’s anti-inflammatory food pyramid. The menu is based on healthy herbs and spices, lean protein, whole grains, fruits and vegetables.
There is something for everyone. Carnivores, vegetarians, even vegans can eat in peace and harmony at True Food Kitchen.
We started with the Kale Guacamole and Ginger Curry Cream Cauliflower soup.
The guacamole had grapefruit,cilantro, roasted poblano peppers, and sunflower seeds. It was thick and chunky. It was more of a spread than a dip. The pita chips were extra crispy. They were made from the same dough used to make their pizza. It is made with a combination of whole grain flours.
The soup was amazing. There is no other way to describe it. It had a velvet like texture, with just the right amount of heat. The flavor combinations melded well. If it was a bind taste test you would not know you were eating cauliflower soup.
I had the Red Chili Noodle Bowl with chicken and shrimp ($4.00 and $5.00 extra). The blend of seasonings and sauce were very good. The heat was just right. When I finished, I wanted a piece of bread to sop up the leftover sauce. The noodles were slightly disappointing. They were more like over cooked spaghetti. That was a minor issue. I am spoiled by good Asian noodles.
My companion had the Scottish Steelhead with arugula, roasted beets, and cilantro pumpkin seed pesto. The salmon was perfectly cooked. Charred on the outside and rare in the middle. The pesto was a fresh complement to the fish.
Dessert was flourless chocolate cake and apple crisp with gogi berries.
The cake was light and the flavor was assertive. The caramel had a nice burnt quality to it. The gogi berries gave the apple crisp an acidic punch. Both were topped with a vegan coconut milk ice cream. It tasted like real ice cream except it had a lighter feel on the palate.
One sign of a good restaurant is their coffee. The coffee was very good.
Not to forget the cocktails. Being a former cop, I had the Peacemaker. Nothing says cocktails like naming one after a firearm. Bourbon with ginger, lemon, clover honey, and amaro.
There is a decent wine list. They also serve beer and cider.
True Food Kitchen
1 W. Erie