The health-driven True Food Kitchen will open the doors to its second San Diego location at La Jolla’s Westfield UTC center this Saturday, November 18, as part of the mall’s eagerly anticipated new expansion and re-opening.
Co-founded by integrative medicine expert Dr. Andrew Weil and nine-time James Beard Award nominee for Restaurateur of the Year Sam Fox, True Food Kitchen’s menu is rooted in the principles of Dr. Weil’s anti-inflammatory diet and caters to foodie palates and preferences with a variety of gluten-free, vegetarian and vegan offerings for brunch, lunch, dinner and cocktails. The UTC location is the brand’s second San Diego opening, as True Food Kitchen at Fashion Valley Mall debuted in 2012.
True Food Kitchen’s new UTC branch features approximately 9,000 square feet of indoor and outdoor dining space, including an expansive dining room with 200 seats and two outdoor patios that can host approximately 44 guests. Inside, woods and vibrant locally-inspired artwork add a contemporary touch to the earthy color scheme, with natural elements and greenery, including indoor/outdoor garden basins filled with fresh herbs and spices. Eco-friendly materials are utilized throughout the restaurant, such as the hardwood floors, which are made of reclaimed wood, and dining chairs made of recycled soda bottles.
"It is clear that the demand for health-driven, seasonal, delicious food is abundant in San Diego and this has fueled our passion and commitment to bringing even more True to this wellness-aware community," said True Food Kitchen CEO Christine Barone.
Known for selecting and preparing food using nutrient-rich ingredients, True Food Kitchen UTC’s debut menu features a mix of seasonally driven dishes like the Winter Squash Toast, Seasonal Ingredient Salad, Moroccan Chicken and the fan-favorite Squash Pie. Fall-inspired cocktails and refreshers are featured alongside the brand’s year-round menu favorites, including an assortment of house-made vegan and vegetarian pizzas, signature appetizers such as the Tuscan Kale Salad and Shiitake Lettuce Cups and ever-popular entrees including the Ancient Grains Bowl, Inside Out Quinoa Burger, Spaghetti Squash Casserole, and more.
For more on True Food Kitchen UTC, visit truefoodkitchen.com/UTC.
True Food Kitchen’s new UTC branch features approximately 9,000 square feet of indoor and outdoor dining space, including an expansive dining room with 200 seats and two outdoor patios that can host approximately 44 guests. Inside, woods and vibrant locally-inspired artwork add a contemporary touch to the earthy color scheme, with natural elements and greenery, including indoor/outdoor garden basins filled with fresh herbs and spices. Eco-friendly materials are utilized throughout the restaurant, such as the hardwood floors, which are made of reclaimed wood, and dining chairs made of recycled soda bottles.
"It is clear that the demand for health-driven, seasonal, delicious food is abundant in San Diego and this has fueled our passion and commitment to bringing even more True to this wellness-aware community," said True Food Kitchen CEO Christine Barone.
Known for selecting and preparing food using nutrient-rich ingredients, True Food Kitchen UTC’s debut menu features a mix of seasonally driven dishes like the Winter Squash Toast, Seasonal Ingredient Salad, Moroccan Chicken and the fan-favorite Squash Pie. Fall-inspired cocktails and refreshers are featured alongside the brand’s year-round menu favorites, including an assortment of house-made vegan and vegetarian pizzas, signature appetizers such as the Tuscan Kale Salad and Shiitake Lettuce Cups and ever-popular entrees including the Ancient Grains Bowl, Inside Out Quinoa Burger, Spaghetti Squash Casserole, and more.
For more on True Food Kitchen UTC, visit truefoodkitchen.com/UTC.
