Restaurant dishes

Details of healthy restaurant dishes Oprah approved on the estate’s new restaurant

Call it the Oprah effect. Since the queen of all media announced in July 2018 that she was investing in Authentic cuisine, the restaurant has gone from a cult brand to a well-known name. But long before that vote of confidence, Austinites were in the know, making Seaholm one of the city’s most popular restaurants.

Now the company is poised to build on its success in the capital with the opening of a new location at 11410 Century Oaks Terrace, Ste. 100 in the Domaine. The restaurant was originally scheduled to debut in late 2018, but inevitable hiccups pushed it back to mid-February, according to a statement.

True Food was founded in 2008 by Dr Andrew Weil and advocate for alternative medicine, the famous restaurateur behind Fox Restaurant Concepts (North Italia, Culinary Dropout and Flower Child). The concept was built around Weil’s Anti-Inflammatory Food Pyramid, an omnivorous diet with a heavy emphasis on fruits, vegetables, whole and cracked grains, beans and legumes.

The difference between True Food and some other health oriented restaurants is that the menu doesn’t necessarily look like diet food. While there are plenty of lean protein, seasonal vegetable offerings, and whole grains, the chain focuses on a wide variety of world-inspired seasonings in dishes like Roasted Brussels Sprouts with Asian Mushrooms, La sesame and miso dressing, and chili threads and Moroccan chicken with mission fig, heirloom carrots, chickpeas, olives, Greek yogurt, and chermoula (an herbal relish traditionally served with fish in several Middle Eastern countries ).

The restaurant also gives way to indulgence. The predominantly vegan and completely gluten-free dessert menu features satisfying but sweet desserts like a squash pie with a graham cracker crust and coconut whipped cream; chic seed pudding with banana and toasted coconut; and flourless chocolate cake with caramel, almond, cocoa nibs and vanilla ice cream.

True Food is also not afraid of alcohol. While there are several options like matcha horchata and squeezed apple soda for the non-soaked, the restaurant is well stocked with wine, beer, and spirits. The cocktail program is based on fresh fruit and vegetable juices, often with a herbal component as in the forbidden root with lemon infused vodka, apple, beetroot and rosemary or a grapefruit martini with a hint of Thai basil.

In keeping with the sustainable food theme, the design of the 8,000 square foot space uses recycled materials like reclaimed wood floors and plastic dining chairs rehabilitated from soda bottles. Keeping the same overall feel as Austin’s first location, there are few barriers between the kitchen and the dining area, and an expansive patio provides plenty of space for alfresco dining.

A representative for the company said the exact date would be announced in the coming weeks. Until then, the construction team will complete the final details and job fairs to fill approximately 135 positions in the front and back of the house will be held daily Jan. 7-26, at the except Sundays.

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