Among the first wave of new restaurant openings at Westfield UTC is True Food Kitchen, which debuts on Saturday, November 18. Located at The Pointe, a new section of the mall that will also house Raised By Wolves, La Colombe Coffee, Napizza and Sweetfin Poke, this is the second San Diego location for True Food Kitchen, which debuted at the Fashion Valley Mall back in 2012 and operates 21 eateries around the country.
The “health-driven” restaurant, launch by integrative medicine expert Dr. Andrew Weil and Sam Fox, a nine-time James Beard Award nominee for Restaurateur of the Year, serves brunch, lunch, dinner and cocktails and is known for a seasonally-rotating menu that includes many gluten-free, vegetarian and vegan offerings. The fall menu features Winter Squash Toast and Moroccan Chicken plus perennial favorites such as the Ancient Grains Bowl, Inside Out Quinoa Burger, and Spaghetti Squash Casserole
The new 9,000-square-foot UTC location spans a 200-seat dining room and two outdoor patios. Eco-friendly practices extend to the design, which includes reclaimed wood floors, dining chairs made of recycled soda bottles and garden tubs filled with fresh herbs. Local chef Nathan Coulon, who travels the country as True Food Kitchen’s Manager of Culinary Standards, says that the company plans to eventually open more locations in the San Diego area though none are currently in the works.