True Food Kitchen las vegas

At True Food Kitchen,

our menu is carefully crafted so that every bite and every refreshing sip serve up big flavor, an abundance of fresh ingredients and a taste of the unexpected. Our artisan chefs create crave-worthy classics alongside a steady rotation of seasonal offerings that take advantage of naturally ripe fruits and vegetables so their flavor is full and their nutrients, rich. Creative, hand-crafted beverages built around seasonality, quality ingredients and simple preparations complement every occasion from brunch, lunch, dinner and, of course, dessert. Always room for dessert.

History of true food kitchen

True Food Kitchen las vegas was founded in 2008 by Dr. Andrew Weil, world renowned Doctor of integrated medicine and creator of the anti-inflammatory food pyramid, with one simple purpose – to create a restaurant that serves delicious food and drinks without compromising on taste for health, or health for taste. Each carefully selected ingredient is crafted by a passionate culinary team to create meaningful food and drinks that are intentionally delicious and intentionally healthy. So you can cultivate your own food journey and trust that what you’re putting in your body is doing something good for you. True Food serves a variety of chef-driven dishes, craft cocktails and freshly pressed refreshers for lunch, dinner and weekend brunch made with ingredients from top purveyors who help reconnect the natural bounty of the planet with the food that’s on your plate.

Benefits of true food kitchen

True Food Kitchen las vegas pulled me in with its concept. From the outside, it seems like a fun, casual restaurant with sustainable and healthy food. However, the truth is less idealistic. For one, the short-order menu is tempting, but really doesn’t hold up. Dishes that seemed inspired and delicious at first glance reveal themselves to be one dimensional and boring over time. Some of the menu items are clearly designed simply to be the fastest way to throw some palatable healthy food on a plate, while others are clearly just dressed-up vessels for expensive ingredients to jack up sales. For the most part, the only dishes with any level of finesse or complexity are seasonal items. I initially enjoyed working at True for the amazing community of people I would come in and see everyday. 

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