It’s that time of the year again for my favorite season – fall! And, with the changing season, it’s time to visit True Food Kitchen once again for new menu items. True Food Kitchen is one of our favorite restaurants, simply because you can stuff yourselves, and still, walk away feeling rather good about what you ate. It is possibly the restaurant I go to most on my “days off” or when I’m not working.
There are two new cocktails for fall, and both are rather tasty. Pomegranate Mojito ($12) is a rum-based libation with mint, pomegranate, and lime. Or, a true taste of fall comes in the form of Orchard Bourbon Sour ($12) a warming drink with apple and cinnamon for that very autumnal appeal. I really enjoyed this! And those not wanting anything alcoholic, the Pressed Apple Soda ($5) is sure to please both children and adults alike.
This season, the Roasted Heirloom Carrots ($11) are truly spectacular. A mélange of vibrantly hued carrots lay atop a dressing of Greek yogurt and za’atar, with a sprinkling of sesame, and pistachio, along with hints of fresh dill. Though Mediterranean in flavors, this dish epitomizes the melting pot of what California is all about.
Winter Squash Toast ($10) is served on a new crusty bread – TFK used to serve all toast on Dave’s Killer Bread – and I like it a lot better simply because texturally, the toppings hold up far better on this new bread than Dave’s. Crispy Brussels sprout leaves sit on top of a winter squash spread, with caramelized onion, lemon, saba (vinegar) and hazelnut for a delectable shared appetizer.
One of my favorite items on the menu is the Poké Bowl ($22) and although it is listed as an entrée, I love this as an appetizer to share. I’ve cut out red meat recently from my diet, and this is a perfect example of something I can eat regularly. Wild caught albacore, avocado, quinoa rice, mushroom, snow pea, cucumber, cashew, and turmeric powder makes for a healthy, tasty, and absolutely amiable item every time I visit.
While Seasonal Ingredient Salad ($14.50) is not a new item, the ingredients do change seasonally – hence its name – and right now, the dish features Brussels sprout, butternut squash, cauliflower, white bean, pomegranate, toasted mulberry – my favorite – all tossed in a horseradish vinaigrette.
Of course, you can’t leave True Food Kitchen without trying one of their pizzas. For fall, the Butternut Squash Pizza ($16) is a perfect offering both visually, and also, a tantalizing palate pleaser. Smoked onion, organic kale, vegan almond ricotta, and dried cranberry all come together to lend a smoky, savory finish with a hint of sweetness.
One of my favorite dishes here is the chicken dish. Each season, Chef comes up with something that signifies the changing of the weather, for this dish. As the weather starts cooling, the chicken dish becomes heartier. True Food Kitchen welcomes back Moroccan Chicken ($21) which sees tender chicken breast paired with Mission fig, heirloom carrot, chickpea, olive, spinach, in a chermoula (cumin-based sauce with garlic and coriander, predominantly used in Moroccan and Tunisian cuisines) and Greek yogurt sauce. I love this dish, and am very happy it is back!
As we close in on the holiday season, the restaurant has brought back its Squash Pie ($7) which, in my opinion, is far better than the overly sweet commercially produced pumpkin pies you’ll find out there. A graham crust, with a not-too-sweet squash filling, topped with a generous dollop of coconut whipped cream means this is your perfect dessert after your holiday meal. The restaurant is taking orders for these pies in time for your Thanksgiving meal!
Take advantage of these awesome dishes while they are here. I’ll be back to report on the next seasonal menu when the time comes.
True Food Kitchen
451 Newport Center Dr
Newport Beach, CA 92660