Good food and good for you aren’t an oxymoron anymore at True Food Kitchen. Denver marks the sixth location of this popular new restaurant chain already established in Arizona and California. With a unique philosophy of serving diners food that is not only delicious, but promotes their wellbeing, best-selling author, Dr. Andrew Weil and Fox Restaurants Concepts are definitely on to something.
I admit I was a skeptic when invited to dine at their newest location in downtown Cherry Creek. I imagined raw vegetables and gluten-free tortillas, tofu and figs. That’s what comes to mind when I think of “healthy” and “organic.” But, what I found was something quite different. Real food that also tastes great.
Using seasonal and locally sourced products, True Food Kitchen’s menu features global cuisine with a Mediterranean, Asian and California influence. Everything is high quality and wholesome: wild caught fish, certified Angus natural beef and free-range chicken.
Selecting from the menu was an experience in itself for this meat and potato gal. Everything sounded so exotic. Including their own specialty drinks, both alcoholic and non-alcoholic, like the Kale-Aid ($6): kale, apple, cucumber, celery, lemon and ginger.
My waiter recommended the Peacemaker ($10): whiskey, Averna (an Italian liqueur possessing a herbal, bitter taste), lemon, honey and black tea. Together, they made for a powerful drink, but not exactly what I expected. After that I decided to stick with water, filtered in house.
For my appetizer, I chose the Carmelized Onion Tart ($10) with smoked garlic, black fig and Gorgonzola. Ah, ha! What’d I tell ‘ya? Fig. It really was a delicious combination of sweet and savory, however, and I was happy with my choice.
So many amazing options for entrées made it difficult to choose, each prepared with sometimes familiar, sometimes unfamiliar ingredients and unexpected pairings. Grilled Steelhead Salmon ($24) with quinoa, beet and preserved lemon salad isn’t something you see everyday.
Rather than the Pan Seared Sea Bass ($24) with Brussels sprouts, mushroom and umami, I chose the Roasted Chicken ($19) with faro, spinach, cranberry and walnut. I wish I had been more adventurous, but cranberries and walnuts are my weakness. It was divine. So incredibly moist and flavorful, the chicken fell clean off the bone.
I knew I wouldn’t be able to pass up the Squash Pie ($7) with coconut whipped cream for dessert. I’m a huge fan of pumpkin pie and had to find out if it’s healthier cousin could satisfy. Verdict? Not even close. The consistency was about all that was similar, as it lacked the spicy sweetness of good pumpkin pie. I was impressed however, with the coconut whipped cream. All whipped cream should be made with coconut milk!
It’s worth a trip to the posh, yet environmentally friendly, True Food Kitchen to sample Dr. Weil’s anti-inflammatory diet inspired menu. While the whole food menu (including vegan, vegetarian and gluten free options) nourishes the body, the décor of lime green and Aspen-lined walls, reclaimed wood floors and bright yellow chairs made from recycled soda bottles nourishes the spirit.
True Food Kitchen is located at the Shops at North Creek, 2800 E. 2nd Ave, Suite 101, Denver, Colorado 80206. Tel: 720.509.7661
Photo Credit: Rachel Nobrega
Disclosure: True Food Kitchen hosted my husband and I for the purposes of writing this review. No other compensation was provided. All opinions expressed are my own and without influence by True Food Kitchen.