I was in Evergreen, CO last weekend for a wedding that took place at the edge of Evergreen Lake in a valley surrounded by verdant mountains. The day was 85 and sunny. The bride wore a lavender gown of her own design, and the groom, a microbrewer, served a special brew—”Biere de mariage”— with notes of citrus, that we used to toast the happy couple. It was all so creative, beautiful, fresh.
Similar adjectives came to mind as I gazed over the menu at Dr. Andrew Weil’s Denver restaurant, True Food Kitchen, the following day. My husband and I had a couple of hours to spare before our flight and chanced upon it while strolling around Cherry Creek. This is TFK’s 6th location, and may it become more populous than KFC! (This, despite its “commitment to a conscious, community-based dining experience…that ensures that, no matter how many locations are established, True Food will never become what one thinks of as a ‘chain.'”)
The menu is based on Dr. Weil’s anti-inflammatory diet, developed around the well-documented theory that inflammation is at the root of most disease. It features delicious drinks, such as Kale-Aid and Pomegranate Limeaid, creative salads and appetizers like Shitake and Lettuce Tofu Cups and Summer Market Salad, and entreés such as roasted chicken, but done up right with corn, purslane, farro, preserved lemon, feta, and cannellini bean puree. Here is a link to the lunch menu in Denver, but check out the website, and if you happen to be near one of their locations, do yourself a pleasure and stop in.
