True Food Kitchen
This restaurant is my spirit animal. There really isn’t anything on the menu I don’t like here - but I definitely have my favorites. I will start with the starters. The edamame dumplings with dashi, white truffle oil and Asian herbs and the seasonal vegetable crudités in a big bowl on ice with tzatziki and black olive dip are a must. During the fall months, I love the seasonal butternut squash pizza on gluten free crust with caramelized onion, roasted garlic, organic kale, vegan almond ricotta (I get double), sage and I ask for no dried cranberries. My most often ordered entrée is the ancient grains bowl with miso sesame glazed sweet potato, turmeric, charred onion, snow pea, grilled portobello, avocado and hemp seed. At lunch or dinner, I order it with salmon. If I am at True Food Kitchen for brunch, I order it with two poached eggs. If I want something lighter, I order the ancient grains bowl but sub the grains for a tossed tuscan kale salad. It is quite the hack! True Food Kitchen also has one of my favorite grass-fed burgers, but i sub the mayonnaise for the cilantro pumpkin seed pesto and keep the umami, mushroom, caramelized onions and arugula on a flaxseed bun. For my side with the burger, i go with half sweet potato hash and half tuscan kale salad. It’s the best of both worlds. And if you are at True Food Kitchen in the fall, do not - I repeat, do not - miss out on the vegan, gluten free squash pie with a graham crust and coconut whipped cream. If you are a pumpkin pie fan, you’ll love this.