True Food Kitchen — Restaurant in Chicago

On 6/9 around 2pm we went in for brunch. Party of 5 (2 on one check and 4 on the other). Our experience was mired with poor, low service, confusion, and food quality issues. We were served by Sawyer and she kept disappearing. Making it impossible to address the issues we were happening in a timely and effective manner.

Persons 1 & 2 both ordered blueberry pancakes. Whoever brought out the one order gave 1 the pancakes and 2 the order of sausage. After a few minutes of person 2 sitting with just the 1 sausage on the plate, we track down a hostess who goes to find our server. I point out that this lone sausage is now cold and he still hasn’t gotten his pancakes and try to hand her the sausage and she refuses then says she only had 1 order of pancakes (despite confirming the order before walking away.) I correct her after a little back and forth so now we wait for the second order + a new sausage.

The rest of the for trickles out. Pancakes come, no syrup & no Sawyer to be seen. Espresso martini comes, tastes like water & no Sawyer to be seen. Two tofu scrambles come and they’re cold. We have no water & still, no Sawyer. Thai peanut noodle bowl comes, missing shrimp but again, Sawyer is no where to be found so we sit waiting to even be able to address the issues and it took forever. The shrimp came (4 cold shrimp in a bowl).

The only good things we had were elotes, tomato soup & loaded potatoes. The tofu scramble - lacked flavor. Pancakes - ok but cold once syrup came. Thai peanut noodle bowl - gross. Steak burrito - cold and dry.

Overall, we were thoroughly disappointed in the quality of food and lack of service...

Shalom, Shramitarians..!… I want to say thanks to all my new followers I appreciate you coming to check out my plant based and vegan options from my travels but without further ado let’s get into it, Quick story first though 😂 a good friend of mine Colin got married in Illinois and I had the pleasure of attending his lovely ceremony, so I had to take in all the food we don’t have in Michigan like True Food Kitchen which is fire 🔥 I must say, before I headed back home 🏡 I stopped in downtown Chicago and the parking on the street was fierce then a m*f it cost a fourth of my meal to park smh do better Chicago…! But it was worth the hassle for sure, What we have below is a Ancient Grain Bowl🥣 that contains Miso sesame glazed potatoes 🍠 , Charred onions 🧅, Snap Peas 🫛, Portobello Mushrooms 🍄‍🟫, Avocados 🥑, Organic Grains, Pistachio Pesto, Hemp Seeds & Turmeric V. Also A Vegan Double Burger 🍔, Portobello 🍄‍🟫, Beet, & Walnut Burger Patty..! Vegan Cheese 🧀 & Jalapeño Remoulade V which was also fire 🔥, The customer service was amazing and they also cater to other other dietary needs so chill, I’m just concerned with the vegan options it’s hard out here for us and the people who want to spice up their pallets, They also had more vegan options that I’ve had before but no pictures apologies beloved Shramitarians..! Yes they are kid friendly as well and wheelchair accessible although I didn’t see anyone in one but come one come all I assume. In closing this experience was great and if your near one tap in as always enjoy and...

Full disclosure I am a broke college student and this restaurant is too expensive for me, but I support the culture cultivated by the man who started the company. I had a $5 cup of squash soup, and it was delicious. I am vegan, and I have an inflammatory sugar sensitivity, and often times I find places add too much sugar into dishes. I grabbed one of the books from the reception and learned about the coming together of True Food Kitchen, and the values and working principles behind the restaurants—I love it.

Some highlights include: the open kitchen—you experience the art that becomes your meal, the commitment to a low inflammatory diet, Proportions (this one is controversial) both in the amount of food constituting and entree and the nutrient profile—meals contain more vegetables and whole grains per gram of meat than the average US restaurant and the meals are smaller than average US restaurant, Cooking without crutches… Dr. Weil points out a practice I have countless anecdotal evidence for. Chef’s more often rely on excess salt, butter (or comparable densely saturated fat oil or cream), and sugar as opposed to crafting a balanced flavor profile with nuanced flavors.

Additional statements: The aesthetic is great, and the people are pleasant. If you haven’t tried intermittent fasting, I’d recommend practicing a delayed breakfast for a few days before coming (or if you can afford it just buy multiple entrees and use it as an excuse to sample...