There is a lot that goes on before food is presented on a plate and served to customers in a restaurant. At True Food Kitchen in the Plaza at Preston Center, the food is served as fresh and local as possible, and all of the dishes follow a holistic approach to eating that accommodates many popular diets in one simple pyramid.
Dr. Andrew Weil integrates medical practices with holistic healing methods. He created the Anti-Inflammatory Diet that all of the True Food Kitchen restaurants located in Arizona, California, Colorado and now Texas
adhere to.
The diet emphasizes an abundance of fresh vegetables and low-sugar fruits, followed by a healthy amount of whole grains, legumes and fish. Poultry, meat, dairy and eggs are consumed in moderation, and small amounts of sweets and alcohol are placed at the upper tip of the pyramid.
The emphasis on fresh and natural food creates a very attractive menu that varies both by season and cuisine, and can be modified to fit many diets including vegan, vegetarian, gluten-free and paleo.
The Autumn Ingredient Salad sounds like it literally came straight from the garden. It was composed of roasted brussels sprouts, cauliflower, butternut squash, white beans, pomegranate, mulberries and figs. The horseradish vinaigrette gave the warm veggies a clean and spicy edge, and the few pieces of figs and mulberries sprinkled here and there offered a subtle sweetness. The full salad was a generous enough portion to share or eat as a main course. Half orders are also available as appetizers.
On the restaurant’s opening night about three weeks ago, one dish that was consistently making its way from the kitchen to the dining room was a roasted red fish with brussels sprouts and Portobello mushrooms.
The red fish was tender and flaky and served over a bed of brussels sprouts and mushrooms and grains of freekeh, a type of wheat. On the side was a rich and slightly spicy sauce.
Roasted chicken is a simple comforting entree for a cold night. At True Food Kitchen, the roasted half chicken was flavorfully seasoned and baked to tenderness. The butternut squash and wilted spinach, peppered with the whole grain farro, had a warm and creamy texture. A thick white bean and lemon puree was spread on the plate and had a nice
balancing flavor.
Other promising main dishes from the dinner menu include a teriyaki brown rice bowl, grilled salmon with quinoa and beets, street tacos and a spaghetti squash casserole. And the edamame dumplings from the starter menu are a must-try.
True Food also offers a selection of health-conscious sandwiches, burgers and pizzas, all with gluten-free and vegetarian options. The juice selection includes fresh juices and natural soda blends and the bar features organic, sustainable wines and local and craft beers.
While the prices at True Food Kitchen are somewhat higher than the average restaurant, that is the cost of quality food that is responsibly produced and prepared to taste good and support long-term health.
