True Food Kitchen Serves Up Clean Eating In Boca Raton
Let’s face it—we all want to dig into a beautiful pizza pie or decadent dessert, but we don’t want to deal with the post-nom nausea common after a night eating out. And we definitely don’t want to skimp on flavor for taking the healthy route. But, there’s a restaurant that can fulfill both wants.
Dr. Andrew Weil, the guru for anti-inflammatory foods, and Sam Fox, 10-time James Beard Award nominee for restaurateur of the year, brought their clean eating restaurant concept, True Food Kitchen, to life in 2008. Numerous locations have popped up across the U.S. since, including South Florida’s most recent at Town Center at Boca Raton. The eatery offers health-conscious food bursting with fresh flavors. To complement the menu, the restaurant uses urban-eco decor, including succulents and verdant furnishings, and a massive piece of wall art that spells out the word “grow” in cursive lettering.
The concept is simple: serve seasonal and health-driven foods that are based on the principles of Dr. Weil’s anti-inflammatory diet—but not to worry, it’s not the kind of diet you’re thinking of. “True Food is rooted in the anti-inflammatory diet and the belief that food should make you feel better, not worse, and that you shouldn’t have to sacrifice delicious food in order to live a healthy lifestyle,” says True Food Kitchen CEO Christine Barone.
Eat Right, Feel Better
True Food Kitchen’s menu allows all foodies, including vegans and vegetarians, to indulge in a casual setting. The full-service restaurant (with a kitchen that’s in plain sight for patrons to see what’s being prepared) also features a scratch bar with rotating handcrafted cocktails, fresh pressed fruit juices, natural refreshers and a selection of wine and beer.
The Cucumber Cooler refresher made with honey lemonade has made its way as a fan favorite. Sip on the Strawberry Smash, a cocktail infused with bourbon, muddled strawberry and fresh lemon zest.
A must-order is the edamame dumplings, filled with caramelized shallots and simmering edamame beans with a mushroom sami stock and a hint of truffle oil. The dish is served in a mushroom broth with fresh Thai basil, cilantro and green onions.
We also recommend the original Tuscan Kale Salad, which Weil whipped up at the restaurant’s conception and has served the same way since. For something heartier, go for the Inside Out Quinoa Burger with bites of hummus, tzatziki, avocado, feta and other favorite toppings. There’s also a variety of pizzas, design-your-own-bowls, sandwiches, tacos and more.
As for dessert, don’t skip it. There’s no need to when you can choose from guilt-free offerings of strawberry and rhubarb crisp to a flourless chocolate cake or chia seed pudding with toasted coconut.