"A Visit to True Food Kitchen"
Chef Michael Stebner worked closely with Dr. Weil throughout the development process.
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Cheese-free tomato and olive oil vegan pizza, one of many pizza options.
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The inspired-by-nature interior was designed by Judi Testani of of Testani Design Group in collaboration with Dr. Weil - colors are "lemon twist yellow" and "apple green."
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Eco-friendly design, of course! The restaurant features low-voltage lighting and kitchen equipment, low VOC paint, recycled quarry tiles, low-water faucets and reclaimed wood floors. True Food Kitchen participates in a recycling program as part of its membership in the Green Restaurants Association.
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Outdoor seating for up to 90 people.
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Dr. Weil about to enjoy a favorite - the Roasted Garlic, Wild Mushroom & Tuscan Kale pizza.
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Dr. Weil enjoys an antioxidant-rich fruit drink at the soft-open lunch on Oct. 23, 2008.
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In the mens' room, one finds one of many earth-friendly aspects of True Food Kitchen's design and operation.
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Dinner rush: The kitchen is open to the dining area, so guests can see how food is being prepared.
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The eight barstool seats provide the best views of the open kitchen.
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Asian-Inspired Chicken Curry with Rice Noodles, Cauliflower & Cashews.
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Omega-3-Rich Fish Entree: Miso Glazed Black Cod, Bok Choy & Asian Mushroom
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Vegetarian Entree: Butternut Squash Ravioli with Mushrooms, Savoy Cabbage & Pistachios
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Natura system eliminates litter and waste by creating still and carbonated water in-house, served in glass, sterilizable, reusable bottles.
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Stebner's kitchen is open to the dining room, so diners can watch, learn and enjoy the cooking process.
The restaurant's 4,000 square feet hold up to 130 and also include a secluded area for private parties of up to ten people.
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The restaurant, opened on Oct. 27, 2008, is in the Biltmore Fashion Park at 2502 E. Camelback Rd., Phoenix, Ariz.
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