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    Paging Dr. Weil

    True Food Kitchen previews kale and quinoa burgers as Dallas opening day looms

    Teresa Gubbins
    Nov 18, 2013 | 8:55 am
    • True Food Kitchen quinoa veggie burger, with a side of diced sweet potato.
      Photo by Marc Lee
    • Autumnal salad with cauliflower, Brussels sprouts, butternut squash and whitebeans.
      Photo by Marc Lee
    • True Food Kitchen opens in Preston Center on November 19.
      True Food Kitchen/Facebook
    • Chef at the Preston Center branch of True Food Kitchen is Michael Sullivan.
      Photo by Marc Lee
    • True Food Kitchen desserts include this flourless chocolate cake, served warm,with vanilla ice cream and cocoa nibs.
      Photo by Marc Lee
    • True Food Kitchen has lime-green leather banquettes and festive displays ofproduce.
      Photo by Marc Lee
    • Panang curry with rice is one of True Food Kitchen's more popular dishes.
      Photo by Marc Lee

    Days before its November 19 opening in Dallas' Preston Center, True Food Kitchen — the "healthy" concept from Arizona-based Fox Restaurant Concepts — hosted a giant media cattle call to preview its menu of au courant foodie trends.

    With a menu devised by author Dr. Andrew Weil, True Food Kitchen follows the anti-inflammatory diet, dubbed "Hollywood's new favorite eating plan." It asserts that saturated fats and refined sugar make your body release chemicals that cause inflammation, which purportedly leads to illness, including heart disease, cancer and arthritis.

    The menu accommodates all your special-interest eating tribes including celiacs, Paleoliths, vegetarians and vegans. It also serves as an amusing one-stop for all of the restaurant world's trendiest ingredients and buzzwords. Culled from the menu and press materials:

    grass-fed, sustainably raised, organic, season's best, fresh, natural, nutritionally dense, sea buckthorn, kale, Anasazi beans, quinoa, vegan, vegetarian, gluten-free, vitamin- and antioxidant-rich, bio-dynamic, umami, juice, smoothie, kale, eco-friendly, compostable take-out packaging, renewable, recycled plastic soda bottles

    Fox had previously announced that it would open a True Food Kitchen in Austin — but that was before its arch-rival Seasons 52 settled here first, with two branches, in Plano and at NorthPark Center. This marks the seventh in the chain, following locations in Arizona, California and Colorado.

    It's in the old Corner Bakery (which moved a few doors down), and it's a bright, attractive space with an open kitchen, a citrus-y color scheme, decorative produce displays, butcher-block wood and lime-green leather banquettes; the vegan nod extends to the menu, not the furniture. None of the staffers seemed to be over 25 and sported many piercings, including "gaged" ears.

    Servers all mechanically hyped the onion-and-fig tart appetizer and the squash pie, which is funny-ironic because most canned pumpkin is actually butternut squash. Big sellers include the bison burger with kale salad and the panang curry, which held a broccoli spear or two and a dulling quantity of tofu.

    An unwieldy veggie burger called the "inside out quinoa burger" dispensed with the bun: Two cumin-spiced quinoa patties served as the top and bottom, enclosing a filling of lettuce, tomato, red onion, hummus and feta cheese — an impossibly tall stack requiring fork and knife.

    The margarita had ginger and agave, and the beer selection included an organic acai berry wheat ale from Eel River Brewing. The meal was gratis but checks were dropped at the table, likely to make sure the servers got tipped. (Sure hope they weren't holding their breath for the journalism tightwads.)

    Two drinks; one "autumnal salad" with squash, Brussels sprouts and cauliflower; two entrees; and one flourless chocolate cake added up to $61, plus tip.

    unspecifiedseries554589767
    news/restaurants-bars
    series/dtx-tastes-of-the-season

    Stir Fry News

    Mom-and-pop Asian chain from Austin makes Dallas debut in McKinney

    Raven Jordan
    May 12, 2025 | 6:40 pm
    Fire Bowl
    Fire Bowl
    Fire Bowl

    A small Asian chain from Austin has entered the Dallas market: Called Fire Bowl Cafe, it's a small chain that has opened its first DFW location in McKinney, at 4060 W. University Dr. #300, in a new shopping center west of US-75.

    Fire Bowl Cafe was founded by husband-and-wife Gigi Lee and Daniel Pao in 1996 with a focus on customizable bowls prepared in sizzling woks. They have four locations in Austin and one in Colorado.

    Bringing the concept to McKinney is Dallas-based hospitality group DLC Restaurant Holdings (Firo Pizza, Craft Pies Pizza, Desperados), according to a release.

    “We are thrilled to bring Fire Bowl Café to McKinney and introduce our unique dining experience to the wonderful community here,” says CEO Mike Daniel in a statement. “Our mission is to ensure that every customer leaves satisfied and happy, and we can’t wait to share our passion for fresh, customizable Asian cuisine with our new neighbors in North Texas."

    To give it local flavor, they've partnered with Julian Rodarte, who co-founded Beto & Son, the Mexican restaurant at Trinity Groves in west Dallas, and also served as Trinity Groves' CEO. He was briefly executive chef at COSM at Grandscape and is currently culinary director for Dee Lincoln Concepts.

    The menu has a Pei-Wei vibe, featuring a mashup of Chinese, Thai, and Vietnamese cuisines, with favorites like edamame, spring rolls, crab rangoon, pad Thai, pot stickers, and lettuce wraps.

    There are noodle and rice bowls, topped with vegetables and choice of protein; and a make-it-your-way stir-fry where you choose from proteins like chicken, beef, shrimp, or tofu, tossed in a wok with vegetables, then combine it with your choice of "carb" — noodles, brown or white rice — and a wide selection of sauces, from teriyaki to spicy peanut to classic Chinese.

    Prices are $12-$14. They do not currently serve alcohol, but have plans for it at a future date.

    openings
    news/restaurants-bars
    series/dtx-tastes-of-the-season
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