PHOTO: © TRUE FOOD KITCHEN
True Food Kitchen, the award-winning, seasonally driven restaurant concept cofounded by Dr. Andrew Weil, opened on the Las Vegas Strip earlier this year. Located in The Forum Shops at Caesars Palace, this outpost joins 32 other locations across 14 states and debuts the brand’s first True Bar, a standalone, scratch-made counter serving fresh juices, organic teas and more.
True Food Kitchen’s menu rotates with the seasons and is designed to be flexible: every dish can be customized to accommodate personal tastes, preferences and dietary needs. The 11,000-square-foot restaurant includes an indoor patio and private dining rooms, offering a comfortable setting for everything from casual meals to special events.
Robert McCormick, brand chef at True Food Kitchen, leads the menu development and culinary direction. He brings a passion for novel ingredients, health-focused cooking and bold flavor pairings that aim to surprise and satisfy guests.
Which food is your guilty pleasure? And, on the opposite end of the spectrum, what is one ingredient or food you avoid?
I apprenticed in northern Italy at 24 and discovered artisan cheeses that changed my palate. Robiola and young taleggio, in particular, are unforgettable — I now seek out local cheeses whenever I travel. On the flip side, sugar is something I try to avoid as much as possible.
What dishes would you serve at a private dinner party?
For large gatherings I love dishes like paella. It’s humble and approachable, and it brings people together. Preparing paella transforms a meal into a communal event — it’s as much about the shared experience as the food itself.
What was the first meal you ever prepared on your own?
I remember making breakfast for my dad when my mother was away. I managed to put together something that looked like an omelet without setting off any alarms. He appreciated the effort, even if he didn’t quite finish it.
If you could describe your personal style in one dish, which would it be and why?
A large bowl of steamed Maine mussels with white wine, garlic and parsley. It’s simple and straightforward, delicate yet full of flavor — honest, timeless and satisfying.
Which culinary trend would you like to disappear?
Eating on the go. We need to slow down and take better care of ourselves. We eat multiple times a day — use that time to reflect and be intentional about what you put in your body.
True Food Kitchen
The Forum Shops at Caesars Palace
3500 Las Vegas Blvd. S.
Las Vegas, NV 89109
tel 702-340-2600
caesars.com
truefoodkitchen.com