True Food Kitchen, the highly anticipated new restaurant developed by Fox Restaurant Concepts and best-selling healthy-living author Dr. Andrew Weil, will open at Fashion Island in Newport Beach, California, on August 2. The restaurant marks the expansion of Fox Restaurant Concepts into California with its 7,200 square-foot location.
True Food Kitchen is an innovative restaurant concept, celebrating high-quality, locally sourced ingredients to offer a menu that tastes good while nourishing the mind, body, and spirit. The restaurant’s philosophy is that simple, fresh, pure ingredients create the most satisfying and memorable dining experiences. While the menu is packed with nutritious, good-for-you vegetables, whole grains, and proteins, it never sacrifices flavor.
True Food Kitchen will also offer catering, take out, a selection of coffee drinks, natural juice blends, hot and cold tea, sparkling wine cocktails, organic and low-calorie beer, and sake. All wines are selected based on wineries’ commitment to organic, biodynamic, and/or sustainable farming practices.
The restaurant’s flexible interior design provides seating for more than 251 guests with two communal tables and a 2,700 square-foot outdoor patio with a linear fire pit that can seat more than 101 people. For small groups, a private dining room consisting of seven sub-zeros and audio/visual equipment is available for reservations for up to 12 people, or part of the dining room may be closed off to seat up to 35.
True Food Kitchen’s decor will be warm and inviting, open and green. Materials selected for the interior are environmentally friendly, including Caesar stone quartz countertops, low-voltage LED lighting, low Volatile Organic Compound (VOC) paint, white oak butcher block tables and countertops, and more. The restaurant will participate in a recycling program as part of its membership in the Green Restaurant Association.
The menu, developed by executive chef Michael Stebner, was influenced by Mediterranean, Asian, and Californian cuisine. A wide variety of offerings will include soups; appetizers; salads; pasta; rice and noodle dishes; wood grilled dishes; sandwiches and burgers; brick oven pizzas; and desserts. A sample of dishes includes Wild Smoked Salmon with Shaved Radishes; Lemon Cream & Wasabe Peas; Sashimi Tuna Salad with Avocado, Cucumber, Tomato, Edamame & Ginger; Curry Chicken with Rice Noodles; Cauliflower & Cashews; Green Tea Soba Noodles with Peas; Bok Choy & Lemongrass; Fresh Tomato Pizza with Pasilla Chile & Machengo; Grilled Wild Ahi Sliders with Wasabi, Radishes and Cucumber on Pumpernickel; and Natural Half Chicken with Farro, Walnuts, Dried Fig, Brussels Sprouts & Squash.
