Walking into True Food Kitchen actually feels more like walking outside. Instantly you’re transported to, what feels like, a zen meets eclectic picnic spot in the center of a grassy field. You literally smell earth and grass because it’s decorated with ornamental grasses along the outer rim of the restaurant. I swear I heard birds chirping and felt the sun on my face as I sat down at the eclectic mix of tables and chairs around the room. It was a zen-like foodie experience all created by the famous Dr Andrew Weil. Known for his anti-inflammatory diet and extensive research of illness and diet and the correlation between the two. I bet he’d be so proud to know that I sat down and my table was instantly covered with every sweet on the extensive dessert menu. I giggle to myself, as everyone around me gawked all jealous like. At the same time I felt good about the desserts in front of me, knowing that each ingredient was handpicked by an expert in nutrition. The menu proves that just because you have to go gluten-free or vegan-free, or whatever your body’s aversion, doesn’t mean you cannot indulge in dishes that don’t skimp on an ounce of luxurious flavors.
My top seasonal pick the Squash Pie with coconut whipped cream. A delicious take on the seasonal gourd, and a pretty scrumptious one at that. Not quite as strong as it’s cousin the pumpkin, but just the perfect amount of creaminess. Every bite begs to be dipped in that mound of Coconut Whipped Cream on top, a match made in heaven.
My favorite staple on the menu is the Flourless Chocolate Cake. A deep, rich chocolate cake made from 72% Cacao, lovingly baked crunch on the outside, nice and creamy on the inside. But wait, that’s not all! The serve it over a gooey caramel sauce and a dollop of vanilla ice cream.
I went directly to my happy place, did not pass go, did not collect my $200.
Like what you see? Show them some sugar…