Yesterday for lunch, Pablo and I had the pleasure of trying out a fun new restaurant that will be officially opening on Tuesday in Fairfax, VA. We were some of the lucky people to get a complimentary sneak peak of Mosaic District’s newest addition: True Food Kitchen.
True Food Kitchen can be found in Santa Monica, Houston, Denver, Atlanta, and now also in the Washington Metro Area and I am excited about it! Founders Andrew Weil and Sam Fox (from Fox Restaurant Concepts) have created a great concept: healthy, sustainable, delicious food and great drinks at an affordable price.
The restaurant uses Dr. Weil‘s Anti-Inflammatory Food Pyramid. “Following an anti-inflammatory diet can help counteract the chronic inflammation that is a root cause of many serious diseases, including those that become more frequent as people age. It is a way of selecting and preparing foods based on science that can help people achieve and maintain optimum health over their lifetime.” – Andrew Weil, M.D
True Food Kitchen creates some delicious meals that show you that healthy food can taste good. They want you to feel better, live longer and enjoy tasty food in the process.
It was a beautiful day, so we decided to sit outside on the patio. Our server was friendly and we were handed a lunch menu filled with drink and food options.
I started with one of their Natural Refreshments, while Pablo tasted one of their cocktails. A lot of the Natural Refreshments looked good, but I settled with the Root & Remedy, because it had some of my favorite ingredients; beet, carrot, ginger, turmeric, and honey lemonade.
Next up we selected our appetizer. The Green Papaya Salad caught both of our eyes. The salad had kelp noodles, green papaya, shaved carrot and radish, mint, cashew, avocado and a red chili sesame vinaigrette. Pablo was excited about the kelp noodles, because he had just read about the health benefits of kelp and the salad was fresh, crunchy and quite yummy!
For our entrees, Pablo ordered the grilled Steelhead salmon which was served with a roasted beet and arugula salad, cilantro and quinoa. Pablo is a fisherman and he knows how to cook fish, so when he says that the fish was cooked just right, he knows what he’s talking about. While his portion was a tad bit small for him (the man might be skinny, but he eats a lot!), my portion was huge, so I shared some of my red chili shrimp with him. The shrimp was served with sesame noodles, Gai Lan (chinese broccoli), spinach and shitake mushrooms and we both thought it was delicious.
For dessert we went with the flour less chocolate cake which was served on top of caramel sauce and topped with vanilla ice cream and cocoa nibs. It too was quite delicious and went perfect with our post-meal cappuccinos.
We will definitely be back, because not only was everything we tasted very good, there were also loads of other things on the menu that I wanted to try and with their mission of being seasonal, I am excited to see the changes to the menu every season!
Welcome to the area True Food Kitchen! We’re happy you’re here!