True Food Kitchen: High Quality, Healthy food option opens in King of Prussia

July 25, 2017

Source, Main Line Times, Susan Greenspon

Another high quality dining option just joined the vast selection at the King of Prussia Mall. True Food Kitchen, a chain of some 2 dozen health-centered restaurants featuring seasonal ingredients, opened its first Pennsylvania location July 19 at 239 Mall Blvd. The contemporary wood and glass free standing structure, near the JC Penney store and the Shake Shack, bases its recipes on the principles known as the Anti-Inflammatory Diet developed by physician Dr. Andrew Weil.

Weil, an internationally recognized expert on living a healthy lifestyle, teamed with Phoenix-based restaurateur Sam Fox to open the first True Food Kitchen in Phoenix in 2008. The restaurant’s concept is to serve delicious, healthy food in an inviting atmosphere.

On a recent preview evening, visitors stepped inside the airy, two-story space that is part industrial chic, part California mellow. Floor to ceiling windows bathe the interior in light. Butcher block tables on white wrought iron pedestals with matching chairs are set off by celadon green banquets against light wood floors, walls and ceilings. Massive round pendant lights – the size of airplane tires – are suspended above the tables and bar area. An outdoor, enclosed porch offers diners the option of al fresco dining – cleverly set up to reduce the view of the mall parking lot.

Outside, during this visit, a lightning storm slashed the darkening sky beyond those dramatic windows and rain pelted the glass. Inside, servers were getting up to speed with the specialty drink and food options, and line chefs in the open kitchen that spans the entire width of the restaurant were busy prepping the vast array of imaginative appetizers, entrees, salads and desserts.

Dishes are influenced by Mediterranean, Asian and Californian cuisine, and include appetizers, salads, rice and noodle dishes, wood grilled dishes, sandwiches and burgers, brick oven pizzas and desserts. Among the offerings in the Vegetables and Fruit category include a Torched Avocado dish served chilled within a swirl of cucumber noodles, mushrooms, snap peas in a turmeric ponzu. There is also a Charred Cauliflower appetizer with harrisa tahini, medjool dates, dill, mint and pistachio; and Farmers Market Crudites – chilled raw vegetables with tzatsziki and black olive dip.

Other starters include Shitake Lettuce Cups with tofu, jicama, thai basil sambal and cashews; Edamame Dumplings with dashi, white truffle oil and Asian herbs; and Wild Caught Albacore Tataki with avocado, jalapeno, toasted sesames and huzu ponzu.

Pizzas boast ingredients like house made chicken sausage with roasted fennel and organic tomatoes or wild mushrooms and asparagus with roasted garlic.

Creative salad combos, to which shrimp, albacore tuna, steelhead salmon or chicken can be added, run the gamut from organic Tuscan kale to Mediterranean Quinoa . Think of any vegetable and it’s likely in one of these selections.

There are bowls to which a variety of proteins can be added, cold and hot sandwiches that go from the vegetarian Inside Out Quinoa Burger with hummus, avocado and feta, to the red meat variety – Grass-Fed beef burger with umami mushrooms, caramelized onion, Parmesan and mayo.

Over a half-dozen entrees include Scottish Steelhead salmon served atop smoked onion farro (a grain); and Sustainable Seabass, a chunk of moist white fish atop a mélange of broccolini, sugar snap pea, roasted mushrooms and ancient grains in a light umami sauce. Pan roasted chicken and a Poke bowl with fresh tuna, quinoa rice, cashews, snow peas in turmeric ponzu are also entrée items.

A key lime pie dessert – low on sugar and high on tart lime zing- is among the dessert options offered.

Prices range in the vicinity of $8 to $13 for appetizers and soups; $10 and up plus add-ons for salads and bowls, $12 to $16 for sandwiches and from $14 to a high of $26 for entrees.

According to literature provided at the tables, True Food Kitchen is “rooted in the principles of Dr. Weil’s anti-inflammatory food pyramid” which includes healthy herbs and spices, lean protein, whole grains and fruits and vegetables. “ …Our ingredients are sustainably sourced and responsibly raised so guest can trust their food, and us,” according to the brochure.

For more information on menus, hours and the restaurant’s philosophy, visit