Popular healthy-ish restaurant chain True Food Kitchen has a new menu coming out, but it's offering a sneak peek of two items for those in the know. "Those in the know" being, the people reading this story.
The chain will launch a new full fall menu on October 3, but is releasing two menu items early: a new vegan pizza, and a new cocktail whose ingredient lineup includes beets.
The vegan butternut squash pizza features butternut squash, duh, plus caramelized onion, roasted garlic, organic kale, vegan almond ricotta, dried cranberry, and sage.
The forbidden root cocktail has lemon-infused organic vodka, apple, red beet, and rosemary.
The two items are available at all locations in Texas including Preston Center Dallas, Plano, Austin, and Houston.
Highlights from the fall menu, which will not be available until October 3, include:
- Roasted Brussels sprouts with Asian mushroom, miso sesame vinaigrette, and chili thread. This dish is vegan and gluten-free.
- Seasonal salad with Brussels sprouts, quinoa, roasted butternut squash, goat cheese, fresh pomegranate, toasted mulberry, and horseradish vinaigrette. This is vegetarian and gluten-free.
- Dashi ramen made with sweet potato glass noodle, bok choy, grilled portobello, charred onion, radish, dried sweet corn, black bean, and sesame chili oil. This is vegan and gluten-free.
- Squash pie, a gluten-free and vegan dessert made with graham crust filled with butternut squash and topped with coconut whipped cream. Slices can be ordered at the restaurant, but they're also making whole squash pies available for pick-up for the Thanksgiving holiday.
Seasonal cocktails include a lime and coconut colada, with lime-infused rum, golden falernum, pineapple and cinnamon; and the apple jack with bourbon, house-made cinnamon vanilla syrup, and lemon.
New juices and refreshers include the original ginger "O.G." with lime, honey, and bubbly water; pressed apple soda; and cinnamon vanilla latte served hot or with cold brew.