Tag Archives: True Food Kitchen

dinner

NB|AZ to Host Taste of the Biltmore Oct. 3

National Bank of Arizona (NB|AZ) announced its seventh annual Taste of the Biltmore event, which is scheduled for Thursday, October 3 from 6 to 9 p.m. at the NB|AZ Biltmore Corporate Center. This highly anticipated kick-off to the Fall social season will bring the best of the Biltmore community together to enjoy unlimited food and wine tastes from more than 20 local restaurants.

All proceeds from the event will benefit the Act One Foundation (Act One), an organization that provides educational field trips to visual and performing arts centers for Arizona students. Act One provides transportation and resources to underserved public school children so that they can experience art and culture within their communities. In its inaugural year, Act One benefitted more than 20,000 K-12 public schoolchildren in Maricopa County.

“NB|AZ Taste of the Biltmore is the perfect way to bring the community together to enjoy delicious cuisine, while giving back to the community,” said Jathan Segur, senior vice president of sales and marketing for NB|AZ. “Each year the attendance grows allowing us to offer tremendous support to our designated beneficiary, and this year we are thrilled to be able to contribute to the Act One Foundation.”

“We are thrilled National Bank of Arizona has selected Act One as their partner in NB|AZ Taste of the Biltmore,” said Teniqua Broughton, executive director of the Act One Foundation. “Less than 50 percent of Arizona public schools provide integrated arts education in the curriculum due to budget constraints. Act One Foundation was created to address this need, and the collected funds from this event will help us serve these students.”

Participating restaurants include some of the Valley’s most recognized names: Central Bistro, Lon’s at the Hermosa Inn, Donovan’s Steak & Chop House, The Capital Grille, Season’s 52, True Food Kitchen, Zinburger Wine & Burger Bar, amongst many others.

Tickets are $35 online and at the door. To purchase tickets or to find out more about the event, including a full list of participating restaurants, please visit www.nbaztaste.com.

dinner

NB|AZ to Host Taste of the Biltmore Oct. 3

National Bank of Arizona (NB|AZ) announced its seventh annual Taste of the Biltmore event, which is scheduled for Thursday, October 3 from 6 to 9 p.m. at the NB|AZ Biltmore Corporate Center. This highly anticipated kick-off to the Fall social season will bring the best of the Biltmore community together to enjoy unlimited food and wine tastes from more than 20 local restaurants.

All proceeds from the event will benefit the Act One Foundation (Act One), an organization that provides educational field trips to visual and performing arts centers for Arizona students. Act One provides transportation and resources to underserved public school children so that they can experience art and culture within their communities. In its inaugural year, Act One benefitted more than 20,000 K-12 public schoolchildren in Maricopa County.

“NB|AZ Taste of the Biltmore is the perfect way to bring the community together to enjoy delicious cuisine, while giving back to the community,” said Jathan Segur, senior vice president of sales and marketing for NB|AZ. “Each year the attendance grows allowing us to offer tremendous support to our designated beneficiary, and this year we are thrilled to be able to contribute to the Act One Foundation.”

“We are thrilled National Bank of Arizona has selected Act One as their partner in NB|AZ Taste of the Biltmore,” said Teniqua Broughton, executive director of the Act One Foundation. “Less than 50 percent of Arizona public schools provide integrated arts education in the curriculum due to budget constraints. Act One Foundation was created to address this need, and the collected funds from this event will help us serve these students.”

Participating restaurants include some of the Valley’s most recognized names: Central Bistro, Lon’s at the Hermosa Inn, Donovan’s Steak & Chop House, The Capital Grille, Season’s 52, True Food Kitchen, Zinburger Wine & Burger Bar, amongst many others.

Tickets are $35 online and at the door. To purchase tickets or to find out more about the event, including a full list of participating restaurants, please visit www.nbaztaste.com.

Easterdining

Phoenix Valley Easter Sunday Dining Guide

Phoenix Valley Easter Sunday dining is full of opportunity. One of these restaurants is sure to have what you’re looking for!

Caballero Grill’s Easter Champagne Brunch

In addition to Caballero’s usual items, which include a seafood bar, taco bar, Ceviche and omelet station, they will be featuring dishes to honor of the Easter holiday. The carving station will have both roast beef and ham, and eggs will also be in the spotlight with eggs Benedict and deviled eggs, in addition to the made-to-order omelet station.

When: March 31 from 9 a.m. – 4 p.m.

Where: 1800 N. Litchfield Rd in Goodyear 85395

Cost: $20 for adults and $12 for kids under 12

 

T. Cook’s at Royal Palms Resort and Spa

This special holiday menu will feature entrees including the Mediterranean Benedict with fingerling potatoes, Tuscan olive relish, roasted tomato relish; Marscapone Stuffed French Toast with vanilla butter, warm maple syrup, powdered sugar; and Campari Tomato & Proscuitto Frittata with estate oranges, spiced arugula salad, fleur de sel.

When: March 31 from 9 a.m. – 2 p.m.

Where: 5200 East Camelback Rd., Phoenix 85018

Cost: $75 per person, $25 for children 12 and under, free for children five and under

 

Sassi’s Easter Brunch

Enjoy a classic Italian Easter brunch this year at Sassi. Chef Chris Nicosia will inspire your taste buds on a tour through Italy with handmade pastas, artisanal cheeses and salumi. Highlights include:

  • Caprese Salad with Buffalo Mozzarella
  • Frittata with Artichokes, Goat Cheese and Herbs
  • Poached Egg Bruschetta, Asparagus, Prosciutto, Sundried Tomato Zabaglione
  • “Italian Toast”, Nutella, Hazelnut Syrup
  • Wood Oven Roasted Leg of Lamb, Fingerling Potatoes, Caramelized Artichokes
  • Porcini Roasted Beef Strip Loin
  • 
Apricot Columba with Apricot Amaretto Sauce
  • 
Flourless Chocolate Cake, Chocolate Cream, Raspberries

When: March 31, 10 a.m. – 1 p.m.

Where: 10455 E. Pinnacle Peak Pkwy., Scottsdale 85255

Cost: $50, children under 12 are $25 (not including 20% service charge, alcohol and tax)

 

Easter Brunch at McDowell Mountain Golf Club

Join friends and family for a traditional Easter brunch at an affordable price. Options at McDowell Mountain Golf Club are endless with a bakery variety, omelete station, a carving station, fruits, desserts and complimentary mimosas.

Where: 10690 E. Sheena Dr., Scottsdale 85255

When: March 31, 10 a.m. – 2 p.m.

Cost: $35 for adults, $15 for children (not including tax and gratuity)

 

Scottsdale Grille at Starfire Golf Club Easter Brunch

This brunch at Scottsdale Grill at Starfire Golf Club is fit for a king and includes a made-to-order omelet station, carved prime rib, ham and lamb, and a build-your-own bloody mary and mimosa bar. Entrees include Bacon & Sausage, Lemon Ricotta Pancakes, Southwest Egg Frittata, Pan Seared Salmon, Smoked Chicken Breast with Mixed Vegetable Hash, along with an array of side dishes and sweet endings. Enjoy your Easter brunch feast with the whole family.

Reservations are required! Please call 480.948.6000, ext. 109

When: March 31, 11 a.m. – 1 p.m.

Where: 11500 N. Hayden Rd., Scottsdale 85260

Cost: $31.95, Children 6-12 are $13.95, Children five and under eat free. (Does not include 20% gratuity and tax.)

 

Dinner at Roka Akor

Roka Akor is serving a five-course Easter dinner unlike any other. Executive Chef Jason Alford is straying away from traditional and cooking up innovated dishes including Japanese-style grilled rabbit, sashimi and short ribs.

  • Course 1: Kanpachi Sashimi with Compressed Watermelon and Avocado
  • Course 2: Bison Short Rib with Braised Daikon and Japanese Mustard
  • Course 3: Robata Rabbit Loin with Aka Miso and Baby Gold Beets
  • Course 4: Roasted Duck and Mushroom Rice Hotpot
  • Course 5: Flourless Chocolate Cake with Raspberry Cashew Ice Cream

When: March 31, 4 p.m. – 10 p.m.

Where: 7299 N. Scottsdale Rd., Scottsdale 85258

Cost: $55 per person

 

Ben & Jack’s Steakhouse

Dine in a charming 5,000-square-foot modern restaurant this Easter, Ben & Jack’s invites you to experience a delicious meal with your friend and family. The steakhouse is offering a three course pre-fixed menu which includes the following items:

  • Your choice of one starter — Mixed Green Salad, Caesar Salad, Mozzarella & Tomatoes, Maryland Crab Cake or Soup of the Day
  • Your choice of entrée — Rack of Lamb, Prime New York Sirloin Steak, Grilled Norwegian Salmon, or Veal Chop
  • One side item — Creamed Spinach, Broccoli (Steamed or Sautéed), Peas and Onions, German Potato, or 1/2 Cottage Fries & 1/2 Fried Onion Rings
  • Your choice of dessert — Apple Strudel, Carrot Cake, Cheesecake, or Chocolate Mousse Cake
  • Coffee and Tea

Where: 4180 N Drinkwater Blvd., Scottsdale 85251

When: March 31, beginning at 4 p.m., Reservations recommended

Cost: $65.95 per person (not including tax and gratuity)

 

Olive & Ivy

Sip on mimosas made with freshly squeezed orange juice at Olive & Ivy while nibbling on specialty Easter features like sea scallops, sweet potato cannelloni, smoked salmon benedict, caramel apple flapjacks and more. Or, enjoy an assortment of breakfast items, flatbreads, salads, sandwiches and entrées. Call (480) 751-2200 for reservations.

Where: Scottsdale Waterfront, 7135 E Camelback Rd., Ste. 195, Scottsdale

When: March 31, 10 a.m. – 3 p.m.

 

Modern Steak

At Modern Steak, enjoy an array of heavenly brunch items including a delectable asparagus frittata, crispy French toast, prime sirloin and eggs and brioche doughnut holes, or choose from a number of starters, salads and mouth-watering entrées. Book reservations by calling (480) 423-7000.

Where: Scottsdale Fashion Square, 7014 E. Camelback Rd., Ste.1433, Scottsdale

When: March 31, 11 a.m. – 3 p.m.

 

The Greene House

Offering California-inspired brunch specials including items like French toast with caramelized bananas and almond streusel and a spring vegetable frittata, The Greene House will have the regular lunch menu. Call (480) 889-9494 for reservations.

Where: Kierland Commons, 15024 N. Scottsdale Rd., Ste. 160, Scottsdale

When: March 31, 11 a.m. – 3 p.m.

 

North

Easter Sunday brunch menu the whole family can enjoy. Order the decadent baked French toast with vanilla maple syrup for the kids while the grown-ups nibble on sweet and savory items like nonna fried eggs and granola parfait with local honey, Greek yogurt and dried fruit at North.

Where: Kierland Commons, 15024 N. Scottsdale Rd., Ste.160, Scottsdale, (480) 948-2055; and Arcadia, 4925 N. 40th St., Phoenix, (602) 324-5600

When: March 31, 10 a.m. – 4 p.m.

 

True Food Kitchen

Cooking up their regular brunch menu at True Food Kitchen filled with favorites like quinoa Johnny cake and tofu scramble, or feast on specials only available on Easter Sunday from including grilled rainbow trout or chicken sausage scramble.

Where: Scottsdale Quarter, 15191 N. Scottsdale Rd., Ste. 100, Scottsdale, (480) 265-4500; and Biltmore Fashion Park, 2502 E. Camelback Rd., Ste. 135, Phoenix, (602) 774-3488

When: March 31, 10 a.m. – 4 p.m.

 

Culinary Dropout

Stop in for brunch and stay and play at The Yard all afternoon. Brunch at The Yard will feature cap’n crunch crusted French toast and biscuits with sausage gravy served with sunny side up eggs. Scottsdale will be open for lunch.

Where: The Yard, 5632 N. 7th St., Phoenix, (602) 680-4040; and Scottsdale Waterfront, 7135 E. Camelback Rd., Ste. 125, Scottsdale, (480)970-1700.

When: March 31, 10 a.m. – 2 p.m.(Phoenix), Opening for lunch at 11 a.m. (Scottsdale)

 

Monti’s Steakhouse

One of the Valley’s most traditional restaurants is whipping up several specialties for you to indulge in on this special day. Executive Chef Jimmy Hernandez has created a wallet-friendly menu filled with delectable choices for your Easter Sunday. Highlights include:

  • Smoked salmon rolls
  • Stuffed squash blossom
  • Arugula salad
  • Lamb chops with pomegranate ancho chili sauce
  • Butternut squash and spinach
  • Salmon served with wild caught Pacific shrimp, roasted fingerling potatoes, candied snap peas, bacon and truffle cream sauce
  • Strawberry shortcake

Where: 100 South Mill Avenue, Tempe 85281 (480) 967-7594

When: March 31, 11 a.m. – 10 p.m.

Cost: Most appetizers remain around or under $10, while entrees range from the low to mid-twenties

easterdining2

Scottsdale's Easter Sunday Dining Guide

Scottsdale’s Easter Sunday dining is full of opportunity. One of these restaurants is sure to have what you’re looking for!

Sassi’s Easter Brunch

Enjoy a classic Italian Easter brunch this year at Sassi. Chef Chris Nicosia will inspire your taste buds on a tour through Italy with handmade pastas, artisanal cheeses and salumi. Highlights include:

  • Caprese Salad with Buffalo Mozzarella
  • Frittata with Artichokes, Goat Cheese and Herbs
  • Poached Egg Bruschetta, Asparagus, Prosciutto, Sundried Tomato Zabaglione
  • “Italian Toast”, Nutella, Hazelnut Syrup
  • Wood Oven Roasted Leg of Lamb, Fingerling Potatoes, Caramelized Artichokes
  • Porcini Roasted Beef Strip Loin
  • 
Apricot Columba with Apricot Amaretto Sauce
  • 
Flourless Chocolate Cake, Chocolate Cream, Raspberries

When: March 31, 10 a.m. – 1 p.m.

Where: 10455 E. Pinnacle Peak Pkwy., Scottsdale, AZ 85255

Cost: $50, children under 12 are $25 (not including 20% service charge, alcohol and tax)

Easter Brunch at McDowell Mountain Golf Club

Join friends and family for a traditional Easter brunch at an affordable price. Options at McDowell Mountain Golf Club are endless with a bakery variety, omelete station, a carving station, fruits, desserts and complimentary mimosas.

Where: 10690 E. Sheena Dr., Scottsdale, AZ 85255

When: March 31, 10 a.m. – 2 p.m.

Cost: $35 for adults, $15 for children (not including tax and gratuity)

Scottsdale Grille at Starfire Golf Club Easter Brunch

This brunch at Scottsdale Grill at Starfire Golf Club is fit for a king and includes a made-to-order omelet station, carved prime rib, ham and lamb, and a build-your-own bloody mary and mimosa bar. Entrees include Bacon & Sausage, Lemon Ricotta Pancakes, Southwest Egg Frittata, Pan Seared Salmon, Smoked Chicken Breast with Mixed Vegetable Hash, along with an array of side dishes and sweet endings. Enjoy your Easter brunch feast with the whole family.

Reservations are required! Please call 480.948.6000, ext. 109

When: March 31, 11 a.m. – 1 p.m.

Where: 11500 N. Hayden Rd., Scottsdale, AZ 85260

Cost: $31.95, Children 6-12 are $13.95, Children five and under eat free. (Does not include 20% gratuity and tax.)

Dinner at Roka Akor

Roka Akor is serving a five-course Easter dinner unlike any other. Executive Chef Jason Alford is straying away from traditional and cooking up innovated dishes including Japanese-style grilled rabbit, sashimi and short ribs.

  • Course 1: Kanpachi Sashimi with Compressed Watermelon and Avocado
  • Course 2: Bison Short Rib with Braised Daikon and Japanese Mustard
  • Course 3: Robata Rabbit Loin with Aka Miso and Baby Gold Beets
  • Course 4: Roasted Duck and Mushroom Rice Hotpot
  • Course 5: Flourless Chocolate Cake with Raspberry Cashew Ice Cream


When: March 31, 4 p.m. – 10 p.m.

Where: 7299 N. Scottsdale Rd., Scottsdale, AZ 85258

Cost: $55 per person

Ben & Jack’s Steakhouse

Dine in a charming 5,000-square-foot modern restaurant this Easter, Ben & Jack’s invites you to experience a delicious meal with your friend and family. The steakhouse is offering a three course pre-fixed menu which includes the following items:

  • Your choice of one starter — Mixed Green Salad, Caesar Salad, Mozzarella & Tomatoes, Maryland Crab Cake or Soup of the Day
  • Your choice of entrée — Rack of Lamb, Prime New York Sirloin Steak, Grilled Norwegian Salmon, or Veal Chop
  • One side item — Creamed Spinach, Broccoli (Steamed or Sautéed), Peas and Onions, German Potato, or 1/2 Cottage Fries & 1/2 Fried Onion Rings
  • Your choice of dessert — Apple Strudel, Carrot Cake, Cheesecake, or Chocolate Mousse Cake
  • Coffee and Tea

Where: 4180 N Drinkwater Blvd., Scottsdale, AZ 85251

When: March 31, beginning at 4 p.m., Reservations recommended

Cost: $65.95 per person (not including tax and gratuity)

Olive & Ivy

Sip on mimosas made with freshly squeezed orange juice at Olive & Ivy while nibbling on specialty Easter features like sea scallops, sweet potato cannelloni, smoked salmon benedict, caramel apple flapjacks and more. Or, enjoy an assortment of breakfast items, flatbreads, salads, sandwiches and entrées. Call (480) 751-2200 for reservations.

Where: Scottsdale Waterfront, 7135 E Camelback Rd., Ste. 195, Scottsdale, AZ

When: March 31, 10 a.m. – 3 p.m.

Modern Steak

At Modern Steak, enjoy an array of heavenly brunch items including a delectable asparagus frittata, crispy French toast, prime sirloin and eggs and brioche doughnut holes, or choose from a number of starters, salads and mouth-watering entrées. Book reservations by calling (480) 423-7000.

Where: Scottsdale Fashion Square, 7014 E. Camelback Rd., Ste.1433, Scottsdale.

When: March 31, 11 a.m. – 3 p.m.

The Greene House

Offering California-inspired brunch specials including items like French toast with caramelized bananas and almond streusel and a spring vegetable frittata, The Greene House will have the regular lunch menu. Call (480) 889-9494 for reservations.

Where: Kierland Commons, 15024 N. Scottsdale Rd., Ste. 160, Scottsdale

When: March 31, 11 a.m. – 3 p.m.

North

Easter Sunday brunch menu the whole family can enjoy. Order the decadent baked French toast with vanilla maple syrup for the kids while the grown-ups nibble on sweet and savory items like nonna fried eggs and granola parfait with local honey, Greek yogurt and dried fruit at North.

Where: Kierland Commons, 15024 N. Scottsdale Rd., Ste.160, Scottsdale, (480) 948-2055

When: March 31, 10 a.m. – 4 p.m.

True Food Kitchen

Cooking up their regular brunch menu at True Food Kitchen filled with favorites like quinoa Johnny cake and tofu scramble, or feast on specials only available on Easter Sunday from including grilled rainbow trout or chicken sausage scramble.

Where: Scottsdale Quarter, 15191 N. Scottsdale Rd., Ste. 100, Scottsdale, (480) 265-4500.

When: March 31, 10 a.m. – 4 p.m.

Fox Restaurant Concepts, Fox Block Eight, sold at Olive & Ivy

Fox Restaurant Concepts Selling Limited Edition Wine, Fox Block Eight, at Olive & Ivy

Fox Restaurant Concepts (FRC) has quite the treat for those in search of a holiday gift that should please the wine aficionados in their lives. For a limited time through the holidays, FRC’s limited edition private label wine, Fox Block Eight, is available for purchase exclusively at Olive & Ivy Restaurant + Marketplace.

Developed by FRC’s sommelier Regan Jasper in partnership with Misha’s Vineyard (Central Otago, New Zealand), this Pinot Noir is a versatile wine and considered the perfect patio wine for Arizona, according to Jasper.

“Fox Block Eight is a bright-style Pinot Noir with hints of pomegranate, rhubarb and strawberry pie,” Jasper says. “It pairs beautifully with white or red meats, roasted or seared fish, mushrooms, spicy sauces, and mild or creamy cheeses.”

Since its inception in 2001, the Fox Block series has featured wine from Oregon and California. Fox Block Eight is the first partnership with a winery outside of the United States, and its criteria for selecting a vineyard is as follows: the winery must own their own land; their wine must typically retail for approximately $60 a bottle; and the wine needs to be a Pinot Noir.

“It’s not uncommon for a restaurant to develop a private wine label using a winery’s bulk juice,” Jasper says, “but the Fox Block series is completely different. It’s a true partnership between FRC and the winemaker. Fox Block is crafted specifically and exclusively for FRC with cream-of-the-crop grapes from high-end wineries.”

The Fox Block wine program began producing 140 cases in its launch year. The bottles sold out quickly, and since then, FRC has produced eight different batches of wine, each time increasing the production amount — with a run of more than 2,200 cases.

Olive & Ivy, the exclusive retailer of Fox Block Eight, is offering a single bottle for $27 or 12 bottles for $300. However, if you’re interested in enjoying the wine while dining out, Fox Block Eight is available at The Arrogant Butcher, Blanco Tacos + Tequila, The Greene House, Modern Steak, North Fattoria Italiana, NoRTH Modern Italian Cuisine, True Food Kitchen, Zinburger and, of course, Olive & Ivy.

Fox Block Eight at Olive & Ivy Restaurant + Marketplace

Scottsdale Waterfront
7135 E. Camelback Rd. #195, Scottsdale
(480) 751-2200
foxrc.com

True Food Kitchen

P.F. Chang’s Acquires Majority Ownership In True Food Kitchen Concept

P.F. Chang’s China Bistro, Inc. announced its agreement to acquire a majority equity ownership position in True Food Kitchen, a Fox Restaurant Concept specializing in healthy, locally sourced and globally inspired meals.

Rick Federico, Chairman and CEO of P.F. Chang’s, said, “We are extremely excited about this opportunity, as True Food Kitchen is a great brand with tremendous potential. The True Food Kitchen concept is aligned with the rising demand for healthier menu options, and the restaurants provide a fun and innovative dining experience. True Food Kitchen has already established a dedicated consumer following, and we believe the concept has significant opportunities for growth.”

In 2009, P.F. Chang’s extended a loan facility to fund early stage development of True Food Kitchen, with a right to convert its loan into a majority equity ownership position. In February 2012, after receiving authorization from its Board of Directors, P.F. Chang’s and True Food Kitchen’s partners mutually agreed to exercise the Company’s conversion option, which is expected to be completed during the second quarter of 2012. Upon completion, P.F. Chang’s will own 51 percent of True Food Kitchen, with potential rights and obligations that would enable the Company to increase its ownership to 90 percent or more in the future. Further details on the terms of the True Food Kitchen agreement are contained within the Company’s Annual Report on Form 10-K that will be filed today.

Sam Fox, Founder and CEO of Fox Restaurant Concepts, said, “Dr. Andrew Weil and I believe True Food Kitchen is well positioned to capitalize on the current direction of the food industry. We have formed a great relationship with the P.F. Chang’s management team and are extremely pleased by their commitment to continue our partnership. We look forward to making a difference in the lives of so many guests through the continued expansion and development of our True Food Kitchen restaurants.”

Federico added, “Sam and his team have done a great job creating a unique concept in True Food Kitchen. Upon completion of the conversion, all operation and development activities will continue to be executed by Fox Restaurant Concepts and the True Food Kitchen team, as our primary focus remains on driving growth at P.F. Chang’s Bistro and Pei Wei concepts.”

True Food Kitchen currently has four locations:

Biltmore Fashion Park

2502 E Camelback Rd #135
Phoenix, AZ 85016
P: 602.774.3488
F: 602.774.3489

Scottsdale Quarter

15191 N Scottsdale Rd #100
Scottsdale, AZ 85254
P: 480.265.4500
F: 480.265.4505

Fashion Island

451 Newport Center Dr.
Newport Beach, CA 92660
P: 949.644.2400

Santa Monica Place

Santa Monica, CA 90401
P: 310.593.8300
F: 310.593.8301

Two additional True Food Kitchens are planned for 2012.

True Food Kitchen Offers Simple, Delicious Meals

True Food Kitchen Offers Simple, Delicious Meals Emphasizing Local And Regionally Sourced Ingredients

Fresh local and regionally sourced food is always a score. Make it delicious and you’ve got a winner.

True Food Kitchen accomplishes just that.

The brainchild of best-selling author Dr. Andrew Weil and Fox Restaurant Concepts, True Food Kitchen was first introduced to the Valley two years ago at the Biltmore Fashion Park. Now, the Scottsdale Quarter has gained a tasty addition to its restaurant repertoire.

The menu at True Food Kitchen is unlike those at typical restaurants. Locally and regionally sourced ingredients create a simple but satisfying menu. Helpful guidelines in the menu allow patrons who are vegan, vegetarian or prefer gluten free to quickly choose their meal.

The new location also has other sustainable elements that add to the restaurant’s “green” vibe. It is partially powered by solar panels and has an herb garden adjacent to the restaurant that is utilized for many of the restaurant’s dishes. It also features high efficiency kitchen equipment, waterless urinals (saving 40,000 gallons of water a year), reclaimed wood floors, compostable take out containers, low voltage LED lighting and much, much more.

One of the neatest green factors I enjoyed is the reusable wine bottles, including a Chardonnay from a local winery in Flagstaff, Kind Vines. The bottles have painted labels and glass corks and are returned to the distributor to be washed, sanitized and reused. A real throwback to the old school milkman days.

Of course, the sustainable theme is felt throughout the restaurant’s décor with elements of nature visible in the fragrant herbs, potted plants and flowers dotting the interior and exterior.

But enough about the green stuff, let’s get to the food. The cuisine at True Food tastes different right away, but only in the best way possible. Every flavor, texture, and aroma is enhanced — you can simply taste the freshness in each bite. We began our meal with shrimp dumplings, comprised of shiitake mushrooms, brocolli, kale, ginger and cilantro – that packed just the right amount of punch.

Then we moved on to some entrees: Chicken Sausage Pizza topped with tomato, fennel and fontina as well as the Teriyaki Rice Bowl, made up of Asian vegetables, sesame, avocado and shrimp. The pizza was made with organic flour, spelt and flax seed and you can almost trick yourself into thinking it was as healthy as pure veggies.  But indeed, the normal greasy, pit-of-the-stomach feeling you get after eating pizza? Gone! These slices tasted fresh and invigorating, a testament to the quality of the ingredients.

The rice bowl was also a hit. Diners have a choice between pairing the dish with tofu, chicken or shrimp. I chose the shrimp option and was also blown away with the result. Just like the pizza, the rice bowl left me feeling satisfied but not stuffed. Each ingredient had its own unique flavor that harmonized perfectly together.

To top it off, we selected a flourless chocolate cake, made with 72 percent cocoa and topped with vanilla ice cream and caramel. The decadent treat was so good, we didn’t even miss the flour.

For an appetizing and healthy meal, True Food Kitchen is a fantastic choice for the health-conscious foodie with a hearty appetite.

If You Go:

Scottsdale Quarter
15191 N. Scottsdale Rd., Ste 100
Scottsdale, AZ 85254
480-265-4500
www.truefoodkitchen.com