Sam Fox's True Food Kitchen Now Open in Chicago

Nov 29, 2016 Industry News
Industry News

True Food Kitchen, the seasonally inspired health-driven restaurant, is now open in downtown Chicago’s River North neighborhood at 1 W. Erie Street. Co-founded by integrative medicine specialist Dr. Andrew Weil and eight-time James Beard Award nominee for Restaurateur of the Year Sam Fox, the restaurant’s progressive flavor-forward menu is rooted in the principles of Dr. Weil’s anti-inflammatory food pyramid. The opening of True Food Kitchen Chicago marks the brand’s 16th restaurant in the U.S., with additional locations in California, Arizona, Texas, Colorado, Georgia and Virginia.

Executive Chef Michael “Sully” Sullivan leads the Chicago culinary team, working closely with Dr. Weil to develop seasonal menu items with nutrient-rich ingredients. Using Dr. Weil’s anti-inflammatory diet as a guide, Chef Sullivan crafts wholesome, flavorful food with sustainable ingredients, ensuring that Chicagoans do not have to sacrifice amazing taste for healthy living.

“We’re thrilled to debut True Food Kitchen in Chicago’s River North neighborhood, known for its high-energy and vibrant culinary scene,” says Fox. “As a brand that’s as passionate about our food as we are the local community, we’re excited to be part of this town’s exceptional dining offerings and contributing to the growing food culture with our seasonally-driven and flavorful, healthy fare.”

Open daily for lunch, dinner, and weekend brunch and dinner, True Food Kitchen’s vibrant menu rotates regularly to allow guests the opportunity to experience great tasting menu items, including a variety of gluten-free, naturally organic, vegetarian and vegan offerings prepared using the season’s ripest ingredients at the peak of freshness. Notable mentions from True Food’s fall menu include vegetable starters, such as the Charred Cauliflower, Chioggia Beet Bruschetta, Roasted Brussels Sprouts; Butternut Squash Pizza with smoked onion, almond ricotta, dried cranberry on a homemade rustic spelt and flax crust; Seasonal Ingredient Salad with Brussels sprouts, butternut squash, cauliflower, white bean, pomegranate and toasted mulberry. The bowl options deliver a diverse range of flavor profiles, including the Ancient Grains, Spicy Panang Curry and Teriyaki Quinoa. Signature mainstay dishes include the Grass-fed Burger, Lasagna Bolognese, Spaghetti Squash Casserole, Sustainable Seabass and the Inside Out Quinoa Burger.

For the dessert lovers, True Food Kitchen provides antioxidant-packed options ranging from the seasonal Squash Pie and famous Flourless Chocolate Cake to the wholesome Apple Goji Crisp and the Banana & Coconut Chia Seed Pudding. The family-friendly restaurant also offers unique kids will love, such as the Almond Butter, Banana & Apple Sandwich, Mozzarella & Organic Tomato Pizza and the Chicken Teriyaki Bowl to name a few.

Behind the bar are refreshers paired with organic and gluten-free spirits to create delicious, guilt-free cocktails such as the Autumn Orchard Sour, Fig Apple Ginger Mule, Citrus Skinny Margarita, Chamomile Cooler and Farmers Market Sangria. True Food Kitchen also premieres two new fall cocktails, crafted exclusively for the Chicago market—The Peacemaker, a blend of lemon, clover honey, bourbon, and amaro; and Pomegranate Mule made with ginger honey, fig infused vodka, and lime. Beverage Manager Jon Augustin also unveils Fox Block Eleven for the first time at True Food Kitchen Chicago, a Pinot Noir blend from winemaker Tony Rynders of Panther Creek Cellars. The beer menu features brews from local breweries, including Half Acre’s Daisy Cutter Pale and Moonray Porter from Aquanaut Brewing Company.  Natural juices and teas are also available as non-alcoholic options.

At 7,625 square feet, the new True Food Kitchen Chicago features a large open dining room and an open kitchen, designed to bring guests closer to the kitchen’s craft, as well as a lively juice and cocktail bar featuring made-from-scratch cocktails using pressed, seasonal fruits and vegetables paired with organic spirits and herbs grown in-store. The restaurant’s 480 sq. ft. of outdoor patio space will be utilized for additional seating in season. Indoors, natural woods and vibrant, locally-inspired artwork add a contemporary touch to the earthy color scheme, 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.  

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