I have loved True Food Kitchen since the beginning. The array of fresh ingredients is endless, and each year, the restaurant group comes up with something to make it more agreeable to everyone who dines there. From the start, the menu was vegetarian, vegan and gluten-free friendly. Now, the menu has been streamlined even more, to make it easier for those with dietary restrictions
Start with a few smaller plates for the table to share. Charred Cauliflower ($8) is beautifully tender cauliflower enveloped with a smoky finish, seasoned with a delicious harissa tahini. The medjool dates add some sweetness, but it is the freshness of dill and mint I love.
Chioggia Beet Bruschetta ($9) is REALLY good. I think one of the reasons is Dave’s Killer Bread the vegan almond ricotta, amaranth, arugula, and pomegranate seeds sit on. It is one of my favorite breads due to its addicting flavor – especially when toasted – and it is also very healthy. Once I figure out how to make the almond ricotta I’ll be eating this at home when I can’t get to TFK.
Brussels sprouts is on almost every menu these days, but Roasted Brussels Sprouts ($9) here includes bits of Jerusalem artichoke (sunchokes) – which I want more of – sultanas for a little sweetness, shallots and toasted hazelnut. I think another reason why I Iove TFK so much is the contrast in textural components in each dish.
One of our favorite seasonal item is the vegan Butternut Squash Pizza ($13.50). Don’t let the fact that it’s vegan put you off. It is SO good! Topped with smoked onion, organic kale, vegan almond ricotta, and dried cranberries, I am a little skeptical at first due to the cranberries. I don’t like sweet with my savory foods, but turns out, everything is well balanced and the pizza dough is nice and chewy.
Seasonal Ingredient ($13.50) really took my breath away. Besides Brussels sprouts, butternut squash, cauliflower, white bean, and pomegranate seeds, the most surprising ingredient of all are the toasted mulberries. They are crunchy and packed with flavor, making me want to eat it by the handful. The horseradish vinaigrette ties everything together beautifully.
I’ve been a a huge fan of the curry here and have been eating it for years. This time, the Spicy Panang Curry ($15) has undergone a slight change once again. While the elements are pretty much vegetarian, there is shrimp in the coconut broth, rendering the curry to be neither vegetarian nor vegan. It is gluten free though, but it is all the same to me. I love it! Choose a protein (we chose chicken +$4) which is swimming in the broth with organic potato, long bean, bok choy, carrot, and Thai basil.
A lot of people think TFK is a vegetarian restaurant. It is not! Pan Roasted Chicken ($21) is a great example of the variety available on the menu. The chicken is moist and tender and the accompanying accroutrements of maple glazed squash, cannellini beans, and Swiss chard, marry perfectly with the apple rosemary jus. This is a dish I would order again!
Pescatarians will also find the menu highly agreeable. Sustainable Seabass ($26) is a solid choice, prepared well and possessing good umami. Broccolini, sugar snap pea, roasted mushrooms, and whole grains makes for a highly satisfying meal which will leave you feeling extremely happy when you leave.
The menu at TFK changes seasonally, so make sure you get in there and check out the seasonal items right away. Always a highly satisfying meal whenever we visit TFK.
True Food Kitchen
451 Newport Center Drive
Newport Beach, CA 92660