| For The Columbus Dispatch
The proliferation of upscale healthy food restaurants shows that a good portion of the dining public won’t hold its nose at plant-based dishes and is even willing to pay top dollar for them.
True Food Kitchen, the latest to join the central Ohio sphere of natural-foods’ restaurants, offers a balance of “healthy and delicious,” said Christine Barone, CEO of the Phoenix-based restaurant chain.
“It has to start with delicious because food is one of life’s greatest pleasures,” Barone said. “It has to be a sense of discovery and a real experience.”
True Food Kitchen, 4052 Worth Ave. in Easton Town Center, has a sleek, modern look, with a verdant color scheme, spacious dining room, light wood paneling stacked up to the towering ceiling, and mix of low- and high-top tables. A retractable wall opens to the year-round patio.
Columbus is the 35th location of True Food Kitchen, whose founder is Dr. Andrew Weil, a diet guru and specialist of “integrative medicine,” the restaurant’s website said.
Founded in 2008, it was serious about sourcing good ingredients, Barone said.
“I think at the beginning it was kind of niche,” she said. “Organic kale was hard to find.”
Although “organic” is not the byword at True Food Kitchen; its menu is influenced by sustainability and the Environmental Working Group – a nonprofit group that publishes reports on more naturally grown food, and those that are cultivated with the use of pesticides – among other initiatives, Barone said.
The menu, while not fully vegetarian or vegan, is veggie-centric with dishes such as jackfruit lettuce wraps, ancient-grains bowl and charred cauliflower.
The menu changes seasonally and the sauces and dressings are made in-house, Barone said.
Of the meat dishes, the kitchen features lasagna Bolognese with fennel chicken