True Food Kitchen Set to Open in Merrifield

The health-minded chain debuts its first East Coast location.

A fall salad with Brussels sprouts and pomegranate seeds from True Food Kitchen. Photograph courtesy of Fox Restaurant Concepts.

Washington is no stranger to health-inspired restaurants, with eateries such as the now-closed Rock Creek and ever-expanding Protein Bar. Up next: True Food Kitchen, a chain from Fox Restaurant Concepts based on Dr. Andrew Weil’s anti-inflammatory diet (you may have caught him on Oprah or Dr. Oz). The Mosaic District location will be the first on the East Coast—other branches include Denver and Santa Monica—and is set to open September 23

“Anti-inflammatory” isn’t as sexy sounding as South Beach, but fortunately the diet isn’t all tofu burgers and restrictions. The food pyramid that inspires the restaurant allows for red wine, “healthy sweets” like dark chocolate, seafood, cheeses, and more. True Food’s seasonal lunch, brunch, and dinner menus will be even broader, offering everything from chicken-sausage pizza (with optional gluten-free crust) and grass-fed-steak tacos to spaghetti squash casserole and grilled-tuna sliders (check out samples from other locations). Hot health foods like kale, quinoa, and Greek yogurt dot the menu, and there’s a lineup of fresh juices alongside beer, wine, and cocktails. 

The Mosaic District branch will hold 142 seats in the main dining room, with a large open kitchen and decor meant to evoke the outdoors; think lots of wood and strategically placed herbs. A 46-seat covered patio will stay open in warm weather. Stay tuned for more details closer to the opening. 

True Food Kitchen. 2910 District Ave., Suite 170, Fairfax; 571-206-2761. Full hours: Open Monday through Thursday 11 to 10, Friday 11 to 11, Saturday 10 to 11, Sunday from 10 to 9. Saturday and Sunday brunch 10 to 4. 

Find Anna Spiegel on Twitter at @annaspiegs.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.