A vegetarian , a vegan, a gluten-free person, and a meat eater all walk into a bar.
The bartender asks, “Hey! Where y’all going for dinner later? I want to join.”
The four friends respond in unison. “True Food Kitchen, bruh. It opens today in Preston Center.”
At True Food Kitchen, you can bring all your special-diet need friends and everyone eats happy. Desiree Espada, a vegetarian, accompanied me to the media preview last week and she had plenty of options to choose from. A wild mushroom pizza? What about a pie with butternut squash? Or a Mediterranean chopped salad? We went with a spaghetti squash casserole (crispy mozzarella cheese on top, organic house-made tomato sauce) and a chicken chopped salad (cranberries, dates, jicama, farro, and Machengo cheese that pulls it all together).
And obviously the concept works. Today is the debut of TFK’s seventh location. (This will be the first location in Dallas.)
Calories schmalories. It’s all about nutrients at True Food Kitchen.
MUST-HAVES: Flourless chocolate cake with yogurt ice cream made in-house, chicken chopped salad, spaghetti squash casserole, sparkling tea, Kale-Aid juice (be careful: this could be a whole meal itself), and the albacore tataki (lime ponzu, daikon, avocado, cucumber).
MUST-NOTS: Walk across the street to Sprinkles for a cupcake or ice cream afterwards. You’ll be too full to do that, anyway.
