Cherry Creek North scored a great addition to its dining landscape when True Food Kitchen signed its lease on a space at Second Avenue and Detroit Street. The restaurant will open on Monday, October 29 and will serve lunch and dinner seven days a week and brunch on the weekends. Denver will be the sixth location for this health-conscious eatery that already has outposts in California and Arizona. The restaurant is the creation of Dr. Andrew Weil, in partnership with boutique restaurant group Fox Restaurant Concepts.
The menu at True Food Kitchen reflects the philosophy of the restaurant -seasonal and simple food, made with high quality, locally and regionally sourced ingredients to create dishes that shine in taste and nourish the body. Local vendors already established for the Denver location include Grant Family Farms, H2 Organics and Dominico Farms, among many others.
The restaurant seats up to 210 people with fifteen bar seats and forty patio seats in an outdoor space that will be both covered and heated to allow diners to eat outside regardless of the weather.
The 5,900 square feet space was designed by Judi Testani of Testani Design Troupe and Fitch Architecture. There are high ceilings and large windows that provide a lot of natural light and an inviting color palette that includes soft light and dark wood as well as lemon twist yellow and apple green accents.
The space airy and open with elements of nature found throughout the interior and exterior and many recycled and reclaimed materials used throughout. The tops of the dining tables are made of reclaimed wood, and so are the floors and many of the decorative elements. Each of the chairs is made out of 110 recycled Coke bottles, and LED lighting and low VOC paint were used.
This restaurant is green certified and the design of the bathrooms, just like every other part of this space, reflects that through the use of environmentally-conscious elements like low-flow plumbing and Dyson handdriers.
The kitchen is open with large marble prep tables being placed prominently almost inside the dining room to provide diners with the chance to see what actually goes into their food. The entire process of cooking is very transparent - even the walk-in cooler is visible through a window that opens to the street.