True Food Kitchen is one of the few restaurants which I visit on a regular basis, whether it’s for work, or for pleasure. My son loves eating here, and frankly, so do I. There has not been one person I’ve brought to TFK who has disliked it, especially those visiting from overseas.
Right now, the winter menu has several new items which are sure to please. We start with Pomegranate Mule ($12) a refreshing cocktail using a house-created chai-infused vodka as its base. Ginger fans will love the hit of heat on the finish.
My son loves the pizzas at TFK and this season sees Tomato & Arugula ($12.50) on the menu. This vegan pizza has no cheese, but is topped with an organic DiNapoli tomato sauce, olive oil, lemon, and topped with a handful of sprightly arugula.
Mediterranean Chicken Pita ($15), another new addition is absolutely delicious. The grilled flatbread is crispy, yet still chewy, packed with a mixture of romaine lettuce, arugula, grapes – didn’t think this would work but it does – house pickles, red onions, feta cheese, and harissa tahini. This sandwich is served with a side of kale and roasted sweet potatoes.
Even though the tacos aren’t new this season, I’ve never actually tried them (and I’ve been eating at TFK for years!). There are two on the menu: Grilled Fish or Grass-Fed Steak Tacos ($18/2 pcs). The tacos are topped with avocado, Greek yogurt, cilantro, pickled onion, anasazi bean (a native-American staple) and cotija cheese. Surprisingly, I prefer the steak taco over the fish, which was a tad overcooked.
Another item not new this season is Teriyaki Quinoa ($15) which I have not tried before. This is a great dish if you’re interested in something that’s really nutty and filled with vegetables. There is a combination of broccoli, heirloom carrots, bok choy, mushroom, avocado and toasted sesame seeds, and some brown rice mixed in with the quinoa. We also added salmon ($9) to this for some additional protein. The teriyaki flavor is not overly sweet, and absolutely balanced on the palate.
My favorite new item on the menu is Cashew Pad Thai ($15). As with any of the dishes on TFK’s menu, you have the option to add proteins to bulk up your meal. We chose tofu ($3) for this particular bowl. Kombu (kelp) noodles are interspersed with rice noodles for a texturally delightful mouth-feel, not to mention, its healthful properties. I find most pad Thai dishes to be too sweet and not well-balanced, but besides requiring just a touch more fish sauce, I thoroughly enjoyed this version of the classic Thai noodles.
I look forward to trying next season’s menu items when the time comes, but for now, you can be sure I will be returning for these noodles again, very soon.
True Food Kitchen
451 Newport Center Dr
Newport Beach, CA 92660
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