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True Food Kitchen’s Seasonal Fall Menu

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If you don’t know True Food Kitchen, you probably will soon. This plant-centric restaurant is winning raves for its good-for-you and tastes-great menu, and will soon be expanding from 16 to 20 locations around the country.


We had a chance to sample the new fall menu (the menu items change seasonally) and we came back with a renewed appreciation for all fall vegetables, from cauliflower to Brussels sprouts to butternut squash. What’s great from our perspective is that all of the foods are bright, beautiful, and will appeal to kids as well as adults.


Walking in to True Food Kitchen

We started with fall appetizers including True Food Kitchen’s famous farmers market crudites with tzatziki and black olive dip, along with colorful chioggia beet bruschetta. The bruschetta is made with a vegan almond ricotta (so creamy you’d never know it had no dairy), along with amaranth, arugula, and pomegranate molasses.

Next we moved on to my favorite new menu item ever, the charred cauliflower with harissa tahini, medjool dates, dill, mint, and pistachio. This is a cauliflower that tastes nothing like you’ve ever tried before – it’s fresh, nutty, aromatic, and highly addicting.


Cauliflower with harissa tahini

Among the entrees, we enjoyed a new butternut squash pizza (with smoked onion, organic kale, vegan almond ricotta, and dried cranberry – one friend called it “Thanksgiving on a pizza”), as well as a seasonal ingredient salad of Brussels sprouts, butternut squash, cauliflower, white bean, pomegranate, and toasted mulberries with a horseradish vinaigrette. (Have you ever had toasted mulberries? They’re light, crunchy, a little tangy, and you will seriously want them on every salad.) We also discovered an amazing pan-roasted chicken with maple-glazed sauce, cannellini beans, swiss chard, and apple rosemary jus – with such a large serving on a single order that you’ll almost certainly want to share it.

Butternut squash pizza

Butternut squash pizza

For dessert, the featured items included two vegan items: a vegan squash pie with coconut whipped cream, and an apple goji crisp with almond crumble and vegan vanilla ice cream. Did we miss the animal products in any way? Nope. Was this the best-ever fall pie “even though” it is vegan? Yep.

Vegan squash pie with coconut cream

Vegan squash pie with coconut cream

If you’re truly new to True Food Kitchen, you should know that the menu was developed in collaboration with co-owner, physician, and best-selling wellness author Dr. Andrew Weil. The menu is rooted in Weil’s “anti-inflammatory food pyramid” that emphasizes whole grains, healthy herbs and spices, lean protein, and an abundance of fruits and vegetables.

All True Food Kitchen locations use local, organic sources whenever possible. The restaurants strive to be “green” with environmentally friendly features including high-efficiency kitchen equipment, low voltage LED lighting, waterless urinals (saving 40,000 gallons/year), ultra low water faucet, and low VOC paint.

At the restaurant, everyone from the servers to the manager to the chef is enthusiastic and conversant in fresh produce, vegan adaptations, grass-fed versus grass-finished meats, and anti-inflammatory foods. If you need a special diet modification such as a gluten-free version of a food, you’re almost certain to get your needs met here.

Curious? Find a True Food Kitchen near you and check it out!

Blogger disclosure: I received a free tasting meal from True Food Kitchen, and later went back to do more tasting for this post at my own expense. I did not receive compensation for this post. All opinions expressed are my own.










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