On the Line: Nathan Coulon of True Food Kitchen, Part Two

I admit it: I had a chip on my shoulder going into True Food Kitchen. What a presumptuous name! Reading the marketing material announcing the Fashion Island restaurant earlier this year didn’t help, either. Here’s a sampling of the doublespeak:...

Back in August of last year, fellow Forker Lesley wrote about a concept called True Food Kitchen which is based in Arizona but had plans for an O.C. restaurant.  What we didn't know was where or when. Well, thanks to a Monster.com job posting for...

When True Food Kitchen was announced, I had my doubts about the concept and rolled my eyes when I heard one of the people involved was a doctor. “This was a line I had hoped would never be crossed,” I wrote in my review. That doctor is Andrew...

True Food Kitchen has been on my sights for an On the Line for months. Here we finally catch up with its motorcycle-riding executive chef, Nathan Coulon, who–apart from cooking dishes under the guidelines set by a physician (Dr. Andrew Weil has...

So say you're not Catholic and you hate fish and seafood, but your friend/date/spouse is observing Lent and can't eat meat today.  He/she insists on fish, but you'd rather not succumb to the obvious choices of California Fish Grill and other...