True Food Kitchen {Review}

I had the opportunity to attend a pre opening of True Food Kitchen in Walnut Creek, California.

Healthy living guru Dr. Andrew Weil, along with Arizona restaurateur Sam Fox. Dr. Weil, director of the Arizona Center for Integrative Medicine at the University of Arizona and a proponent of the anti-inflammatory diet, which the menu describes as “a blueprint for a lifetime of optimal nutrition are the creators of True Food Kitchen. Dr. Weil was even spotted near the kitchen while we were dining.

His food is a combination of Mediterranean, Asian and Californian, with plenty of dishes on the menu marked with a “V” for Vegan, a “VEG” for Vegetarian and a “GF” for Gluten Free. You have choices for your protein, Tofu, Chicken, or Shrimp.

We ordered the edamame dumplings.

An almost melt in your mouth texture nestled in a sesame sauce and whole edamame. An added dimension of spice to the filling would have made it the perfect appetizer.

True Food Kitchen is a spacious restaurant, with an open, warehouse look, and a wholly visible kitchen, and a bar.

The place is bright — but the openness can bounce the sounds around making it a bit noisy.

And then there’s the food, which is certainly a step up from most of the V, VEG and GF chow around town.

We ordered the Panang Curry with Shrimp and the Grass Fed Burger. The curry was overwhelmingly spicy for my palate, but I didn’t seem to have any problem finishing up my dish.

The Flax seed bun on the burger was soggy on the bottom, but flavorful nonetheless.

We did not hesitate to order up a couple of desserts.

The Apple and Goji Berry crisp is served with a small scoop of vanilla bean ice cream. Tart, crunchy and sweet to the palate. But stop the presses for the outrageously delicious flourless chocolate cake with a caramel sauce that made me want to plant my entire face into the bowl and lick off every last bit of this dessert.