Judging solely off Kevin Martin’s culinary background, it’s surprising he gravitated toward True Food Kitchen’s healthy approach.
Martin, executive chef of the Preston Center location, started his career in a “couple savory restaurants with cream and butter.” His father was a French chef and thought kale was a garnish, not a vegetable.
“I still like to cook everything, but I stand behind this menu,” Martin says. “It’s been eye-opening to see what we can do with things that you typically didn’t grow up eating.”
True Food Kitchen is the brain child of business-savvy restaurateur Sam Fox and Dr. Andrew Weil, creator of an anti-inflammatory diet pyramid that he claims prevents chronic inflammation and disease.
In 2017, investment firm Centerbridge Partners bought the Arizona-based chain, of which Oprah is now an investor. Weil remains involved with the restaurant and menu, which highlights seasonal produce, whole grains and lean protein.
“He still goes to all the restaurants and kisses babies and shakes hands,” Martin says.
True Food Kitchen’s offerings rotate four to six times per year. The summer menu includes a Korean noodle salad ($14) with sweet potato glass noodles, bok choy, kale and mango. The $14 Mediterranean chicken pita is served with romaine, arugula, grape, house pickle, red onion, feta and harissa tahini.
The menu changes at the beginning of October. Nothing is finalized, but expect to see plenty of brussels sprouts, butternut squash and apples.
True Food Kitchen accommodates vegan, gluten-free and other restrictive diets. Martin doesn’t mind concocting off-menu items either. That’s part of the reason the Preston Hollow spot, which is the smallest in size, has so many regulars — some who come twice per day.
“There are at least 15 people that I know at lunch we’re going to make the same thing every day,” Martin says. “As soon as we see the order, we just know. They know we’re going to get it right. They know they can order it, and we’re not going to have any problems.”
