True Food restaurant grand opening at the Santa Monica Place (Healthy and Delicious) May 2011

Santa Monica, California (April 8, 2011) – True Food Kitchen, an innovative eatery developed in partnership with Phoenixbased

Fox Restaurant Concepts and best-selling author Dr. Andrew Weil, will celebrate its official grand opening on Monday,

May 9th at Santa Monica Place.

Under the guidance of Chef Michael Stebner, True Food Kitchen offers a globally inspired, seasonal menu appealing

to anyone seeking a more balanced lifestyle. True Food Kitchen embraces high-quality, locally and regionally sourced

ingredients to create a pure, simple menu that tastes great while nourishing the body, mind and spirit.

Sam Fox, CEO and president of Fox Restaurant Concepts, said, “Los Angeles has a tradition of being at the forefront of

health and fitness, as well as a passion for quality, innovative cuisine. Those same virtues have inspired True Food Kitchen.

Our goal is to offer a dining experience that feels as great as it tastes.”

“Those with dietary restrictions often have limited choices when eating out. True Food Kitchen offers a wide variety of dishes

to satisfy those with specific food intolerances as well as those simply looking for a flavorful meal they can feel good about

eating,” said Chef Michael Stebner. The menu at True Food Kitchen features global cuisine, influenced by the Mediterranean,

Asia and California. High-quality grains, vegetables, wild-caught fish, certified Angus natural beef, and free-range chicken

are featured, and a variety of dishes are offered as vegetarian, vegan, gluten-free, or dairy-free, and menu notations easily

identify these choices.

A sampling of featured lunch menu selections include: Tuscan Kale Salad, Lemon, Parmesan & Bread Crumb; Organic

Tomato & Roasted Vegetable Pizza; Turkey Burger, Provolone Cheese, Lettuce, Tomato & Avocado on Flax Seed Bun; Wild

Ahi Sliders, Radish, Avocado, Cucumber, & Wasabi Aioli on Sesame Brioche; Steak Tacos, Avocado, Cotija Cheese, Anasazi

Bean and Tomatillo Salsa. Lunch selections range from $6-17.

Heartier, healthful dishes are served on the dinner menu, such as: Spaghetti Squash Casserole, Fresh Mozzarella, Organic

Tomato & Zucchini; Sashimi Tuna Salad with Avocado, Cucumber, Edamame & Ginger; Teriyaki Brown Rice Bowl, Asian

Vegetable, Sesame, Avocado, choice of Tofu, Chicken, Shrimp; Pan Seared Halibut, Snap Peas, Asparagus, Purple Potato &

Umami. Prices range from $6-25.

During Saturday and Sunday brunch, many lunch dishes are offered, in addition to breakfast items, including: Antioxidant

Muffin, Cranberry & Olivello Glaze; Tofu Scramble Wrap, Soy Chorizo, Pasilla, and Anasazi Bean; Breakfast Burrito, Egg,

Turkey Bacon, Provolone, Anasazi Bean & Salsa; Market Vegetable Scramble, Sweet Potato Hash, Onion & Two Eggs. Brunch

options are priced from $3-17.

Specialty beer and sake complement the menu. Wine selections are chosen based on the wineries’ commitment to organic,

biodynamic and/or sustainable farming practices. A variety of house-made cocktails feature fresh-squeezed juices, herbs,

and organic spirits. Natural refreshments, including fresh juices and elixirs, are also available.

The design and menu selections of True Food Kitchen are location specific. The Santa Monica location features additional

entrée choices, plus a full bar and expanded specialty cocktails. Elements of nature are found throughout the interior and

exterior, including a living wall on the hostess stand and planter boxes outside the entry filled are filled with fresh herbs.

The décor’s color palette of lemon-twist yellow and apple green features light and dark wood tones, soaring ceilings with

exposed beams, and large sliding windows. A patio spans the entire length of the restaurant, featuring plenty of seating for

small and large groups at tables and lounge seats.

In keeping with Dr. Weil’s healthy living philosophy, many materials selected for the restaurant are environmentally friendly,

including high-efficiency kitchen equipment, low-voltage LED lighting, low-VOC paint, reclaimed wood floors, compostable

takeout containers and a Natura Water Purification Unit used to create still and carbonated bottled water in-house.

The 6,500-sq. ft. True Food Kitchen at Santa Monica Place was designed by Sam Fox and Judi Testani of Testani Design

Group. The interior boasts 5,500 square feet, with seating for more than 90 guests, including two large communal tables for

flexible seating and a centrally located bar that seats an additional 26 people. An expansive 1,000-sq. ft. heated outdoor

patio features seating for over 70 guests and is surrounded by a concrete planter wall.

Fox Restaurant Concepts opened the first True Food Kitchen in Phoenix in 2008. The restaurant recently expanded the

concept to Newport Beach, CA and Scottsdale, AZ, making the Santa Monica location the forth in the United States.

True Food Kitchen is open seven days a week. Reservations are available for parties of 8 or more, with take-out service

as well. Underground and valet parking available. True Food Kitchen is located at Santa Monica Place, 395 Santa Monica

Place, Suite 172, Santa Monica, CA 90401. For more information, call (310) 593-8300 or visit www.truefoodkitchen.com.

Launched in 1998, Fox Restaurant Concepts is the parent company of 13 unique concepts located in Arizona, Colorado,

Kansas, Texas, and California: Blanco Tacos + Tequila (Scottsdale, Tucson); Bloom (Denver, Scottsdale); Culinary Dropout

(Scottsdale); The Greene House (Scottsdale); Modern Steak (Scottsdale); Montana Avenue (Tucson); NoRTH (Denver,

Kansas, Scottsdale, Austin, Tucson); Olive & Ivy Restaurant & Marketplace (Scottsdale); Sauce (Chandler, Mesa, Phoenix,

Scottsdale, Tucson); The Arrogant Butcher (Phoenix); True Food Kitchen (Newport Beach, Phoenix, Scottsdale, Santa

Monica); Wildflower (Tucson); and Zinburger (Phoenix, Tucson). The concepts range from upscale casual and fast casual

to mixed food service and retail operations. Fox Restaurant Concepts are all unique and fresh in cuisine, style, service

and design and are dedicated to offering the highest quality food, with exceptional service in a stylish and comfortable

atmosphere.

A world-renowned leader and pioneer in the field of integrative medicine, Dr. Weil is a best-selling author and editorial

director of DrWeil.com, the leading online resource for healthy living based on the philosophy of integrative medicine. Dr.

Weil’s books include the national bestsellers: Spontaneous Healing; 8 Weeks to Optimum Health; Eating Well for Optimum

Health; The Healthy Kitchen, and Healthy Aging. He also authors the popular Self Healing newsletter and is the Director of

Integrative Health & Healing at Miraval Life in Balance Resort. Dr. Weil is an internationally-recognized expert for his views

on leading a healthy lifestyle, his philosophy of healthy aging, and the future of medicine and health care. As a columnist

for Prevention and TI ME magazines and a frequent guest on Larry King Live, Oprah, and the Today Show, Dr. Weil provides

valuable information and insight on how to incorporate conventional and complementary medicine practices in one’s life to

optimize the body’s natural healing power.

best-selling author Dr. Andrew Weil. Under the guidance of Chef Michael Stebner, True Food Kitchen offers a globally inspired,

seasonal menu appealing to anyone seeking a more balanced lifestyle. True Food Kitchen celebrates high quality, locally and

regionally sourced ingredients to create a pure, simple menu that tastes great while nourishing mind, body and spirit.

elements are found throughout the different locations, while each restaurant also has its own unique features and personality.

The décor’s color palette of lemon twist yellow and apple green features both light and dark wood tones throughout, and large

windows open the space to the outdoors. Exhibition style kitchens further support the relaxed and friendly environment, creating

an inviting space for both lunch and dinner occasions.

Elements of nature and greenery are found throughout the interior and exterior, including a living wall in front of the hostess stand.

In keeping with Dr. Weil’s healthy living philosophy, many materials selected for the restaurants are environmentally friendly,

including:

• High efficiency kitchen equipment • Low voltage LED lighting

• Waterless urinals (save 40,000 gallons/year) • Ultra low water faucets

• Low VOC paint • White oak butcher block tables and counter tops

• Reclaimed wood floors • Recycled quarry tiles (Biltmore & Santa Monica)

• C aesarstone quartz counter tops • Solar panels (Scottsdale Quarter only)

• C ompostable take-out containers • Dyson Hand Dryers

• N atura Water Purification Unit (True Food Kitchen • Subzero Wine Units

will create both still and carbonated bottled water • Juicing Area

in-house. Bottles will be cleaned and sterilized and

reused, eliminating plastic bottle waste).

Design Group, Fitch and Contractor TKI Construction.

The Scottsdale Quarter and Santa Monica Place restaurants were created by Nelsen Partners, with Judi Testani as the lead

designer.

with two communal tables plus a 1,000-square-foot outdoor patio with seating for more than 90 people. For small groups, a

private dining room is available for reservation for up to ten people.

two communal tables in the dining room for more than 90 guests. A 1,000 square foot heated patio accommodates 70 people

and is surrounded by a concrete planter wall. The bar offers an additional 26 seats. Underground and valet parking is available

at Santa Monica place.

guests with two communal tables and a 2,700-square-foot outdoor patio with a linear fire pit that can seat more than 100 people.

For small groups, a private dining room consisting of seven Sub-Zero wine refrigerators and audio/visual equipment is available

for reservations for up to 12 people; a section, or part of the dining room may be closed off to seat up to 35.

guests, including a large communal table and a centrally located bar. An expansive wrap-around 3,500-square-foot outdoor patio

space features dining tables for more than 70 guests, two large farm tables to accommodate groups of up to 10 people, and 20

lounge seats, some with fire pits, facing a courtyard garden.

grains, vegetables, wild caught fish, certified angus natural beef, and free range chicken are featured in pure, simple dishes

using seasonal, locally or regionally sourced products. A variety of dishes are offered as vegetarian, vegan or gluten free, and

menu notations easily identify the choices. The menus change from lunch to dinner and a brunch menu is served on Saturday

and Sunday.

A sampling of featured menu offerings include:

• Tuscan Kale Salad, Lemon, Parmesan & Bread Crumb $6

• Organic Tomato & Roasted Vegetable Pizza $12

• Turkey Burger, Provolone Cheese, Lettuce, Tomato & Avocado on Flax Seed Bun $11

• Wild Ahi Sliders, Radish, Avocado, Cucumber, & Wasabi Aioli on Sesame Brioche $13

• Spicy Shrimp & Asian Noodles $16

A variety of dinner items are available, such as:

• Spaghetti Squash Casserole, Fresh Mozzarella, Organic Tomato & Zucchini $13

• Sashimi Tuna Salad with Avocado, Cucumber, Edamame & Ginger $14

• Spiced Roasted Chicken $18

• Grilled Steelhead Salmon, Quinoa, Local Beet, & Preserved Lemon Salad $21

During brunch many lunch dishes are offered, in addition to breakfast items, including:

• Egg White Sandwich, Turkey Bacon, Provolone, Tomato & Mayo $8

• Tofu Scramble Wrap, Soy Chorizo, Pasilla, and Anasazi Bean $8

• Greek Frittata, Organic Egg, Tomato, Onion, Kalamata Olive, Feta & Oregano $9

*Prices vary by location.

Specialty beer and sake complement the menu. Wine selections are chosen based on the wineries’ commitment to organic,

biodynamic and/or sustainable farming practices. A variety of house-made cocktails feature fresh squeezed juices, herbs, and

organic spirits.

Natural, non-alcoholic beverage offerings include:

Welcome to True Food Kitchen, globally inspired cuisine that nourishes the mind, body and spirit. At True Food Kitchen, we believe

simple, fresh, pure ingredients create the most satisfying and memorable dining experiences. While our menu is packed with

nutritious, good-for-you vegetables, whole grains, and proteins, we never sacrifice flavor. You may not notice the difference, but

it’s there.

• We use seasonal, locally grown, organic produce as often as possible. It tastes better and is more nutritious.

• O ur seafood is wild or sustainably harvested. Our Black Cod from Alaska has more Omega-3s than salmon.

• We use natural, hormone and antibiotic-free chicken, turkey and natural beef.

• We use healthy fats like extra virgin olive oil and expellier pressed canola oil.

• We use minimal dairy in our recipes; what we do use is all organic.

• O ur pizza crusts and pita breads are made in-house with organic flour, spelt and flax seed.

• We offer biodynamic, organic and sustainable wine.

• We offer numerous vegetarian, vegan and gluten-free items on our menu.

• We purify our own bottled water in-house using Natura Water System, which eliminates bottle waste.

• We offer numerous slow digesting grains such as farro, quinoa, basmati rice, organic oats, Anasazi beans, heirloom beans

and chickpeas.

• O ur house-made natural sodas and fresh juice drinks are sweetened with either agave nectar or honey, they are full of healthprotective

compounds and have less impact on blood sugar.

• For those who want a non-caloric sweetener, we offer natural alternatives as sweeteners.

• We put delicious, organic plum tomatoes from Tuscany on our pizzas.

• We are the only restaurant in the nation to provide Olivello Juice, an extract from sea buckthorn berries. Olivello is full of

powerful natural anti-oxidants and other protective phytonutrients. (You can find this ingredient in Andy’s Elixir, Medicine

Man, and Orange Olivello Sorbet with Fresh Berries.)

Michael Stebner is an award-winning chef and visionary of culinary excellence. Stebner’s cuisine has earned him numerous

recognitions including two invitations to the renowned James Beard House in New York. Prior to becoming Executive Chef of

True Food Kitchen, Stebner headed up the culinary team at Fox Restaurant Concepts’ The Greene House restaurant located in

Scottsdale, Arizona. Prior to that, Stebner owned and operated Region, a restaurant in San Diego, California.

Stebner has been nationally recognized for his work at Region. Region was awarded recognition for “Where to Eat Right Now in

that time, and then awarding it again in 2005.

Prior to running his own restaurant, Stebner had a varied culinary background. He gained experience while working four years

as Chef de Cuisine for the world-class Azzura Point at the Loews Coronado Bay Resort. Prior to that, he worked as a Sous Chef

at Caesar’s Palace in Las Vegas under acclaimed Chef and mentor James Boyce. Stebner also trained in the award-winning

kitchens of the French Laundry in Yountville, California, as well as at Lavande in the Loews Santa Monica Beach Hotel, where

he fine-tuned his culinary skills and expanded his repertoire. He began his professional career at the Phoenician in Scottsdale,

Arizona, working under Chef Alex Stratta.

Fully embracing the Slow Food philosophy, Stebner has served as one of only two San Diego delegates at Slow Food’s bi-annual

convention in Italy. Slow Food is a member-supported non-profit organization that works to preserve local food traditions and

educate others about making responsible food choices.

At True Food Kitchen, Chef Stebner starts with delicious recipes that have broad appeal. He incorporates a variety of goodfor-

you whole and cracked grains, healthy fats, fresh seasonal fruits and vegetables, and healthy herbs and spices into each

dish to create better-for-you menu options that nourish the mind, body and spirit. His cuisine is characterized by purity and

simplicity that is not reliant on heavy sauces or spices to cover up or compromise the flavors. His devotion to farm fresh cuisine

and commitment to serving flavorful menu options made from the freshest local and regional ingredients consistently results in

impeccably crafted, palate-pleasing dishes.

As full of surprises as he is innovative, Sam Fox is one of the nation’s most successful restaurateurs. Sam’s refreshing spin

on traditional cuisine, hospitality and restaurant design has transformed the restaurant industry throughout the Southwest.

Sam is continually inspired by all life has to offer. His vision of creating entirely new restaurant experiences has led to the

development of 13 unique concepts that have now grown into 31 restaurants in Arizona, California, Colorado, Kansas and Texas.

But Sam hasn’t had his fill.

Thanks to an uncanny sense of what is “now” Sam is able to continually keep ahead of the curve, by looking forward and

creating restaurant concepts that are unique, innovative and on-trend. It’s this call to create and this passion for meeting

and exceeding the expectations of his guests that has made Sam and his restaurants so successful.

Sam’s vision and creativity makes him a highly sought after speaker and for the past three years, he has been nominated

as Restaurateur of the Year for prestigious James Beard Foundation. This vision and the company’s unique positioning and

success also brings Fox Restaurant Concepts ongoing interest, coverage and praise in local, regional and national media.

Sam believes in sharing the rewards of his success and Fox Restaurant Concepts generously gives back to all of the

communities it serves. He is a member of the Young President’s Organization and the philanthropic Thunderbirds. Inaddition

he serves on the Board of the Arizona Cancer Center, and several other organizations.

Andrew Weil, M.D., has devoted the past three decades to developing, practicing, and teaching others about the principles of

integrative medicine. The founder of Weil Lifestyle, LLC, the leading resource for integrative medicine education, information,

products, and services, Dr. Weil combines a Harvard education and a lifetime of investigating natural and preventive medicine

to provide a unique approach to health care which encompasses body, mind, and spirit.

He is also the Founder and Director of the Arizona Center for Integrative Medicine (AzCI M) at the University of Arizona Health

Sciences Center in Tucson, where he holds positions as Clinical Professor of Medicine, Professor of Public Health and the Lovell-

Jones Professor of Integrative Rheumatology. Dr. Weil received both his medical degree and his undergraduate AB degree in

biology (botany) from Harvard University.

AzCI M, established in 1994, trains physicians, nurses, pharmacists, and allied health professionals to apply the principles

of integrative medicine. The program’s overriding mission is to lead the transformation of health care by creating, educating,

and actively supporting a community of professionals who embody the philosophy and practice of integrative medicine. The

program features a broad range of comprehensive fellowship training programs, online educational courses on specific topics,

an integrative clinic, and an NI H-supported research group. Through AzCI M, Dr. Weil hopes to expand and strengthen integrative

medicine and ultimately help to transform health care in North America and the world.

A world-renowned leader and pioneer in the field of integrative medicine, Dr. Weil is a best-selling author and editorial director

of DrWeil.com, the leading online resource for healthy living based on the philosophy of integrative medicine. Dr. Weil’s books

& Healing at Miraval Life in Balance Resort. Dr. Weil is an internationally-recognized expert for his views on leading a healthy

lifestyle, his philosophy of healthy aging, and the future of medicine and health care.

As a columnist for Prevention and TI ME magazines and a frequent guest on Larry King Live, Oprah, and the Today Show, Dr. Weil

provides valuable information and insight on how to incorporate conventional and complementary medicine practices in one’s

life to optimize the body’s natural healing power.

Fox Restaurant Concepts (FRC) is the privately held parent company of 13 unique concepts in Arizona, Kansas, Texas,

Colorado, and California. Since 1998, FRC has opened 31 restaurants including, Wildflower (Tucson), Zinburger (Tucson,

Scottsdale), Blanco Tacos + Tequila (Tucson, Scottsdale); Bloom (Denver, Scottsdale), NoRTH (Scottsdale, Tucson,

Denver, Austin, Kansas), Sauce (Tucson, Phoenix), The Greene House (Scottsdale), Olive & Ivy Restaurant + Marketplace

(Scottsdale), Montana Avenue (Tucson), The Arrogant Butcher (Phoenix), True Food Kitchen (Phoenix, Scottsdale, Newport

Beach, Santa Monica), Modern Steak (Scottsdale) and Culinary Dropout (Scottsdale). The concepts range from upscale

casual and fast casual, to mixed food service and retail operations.

FRC’s boutique restaurants appeal to a broad demographic and are unique, hip, and on-trend. Each restaurant is dedicated to

delivering an outstanding experience for every guest by providing high quality food, deliciously prepared and beautifully presented

menu items and exceptional service in a cool, sophisticated, and stylish, yet comfortable setting. The company recruits fresh,

creative and forward-thinking talent.

Led by creative visionary Sam Fox, FRC currently employs over 1,900 people. In coming years, FRC will continue to create, develop

and build successful and innovative new and existing concepts in high-traffic centers in key markets.

FRC is a rapidly growing company that remembers its small business roots and is committed to supporting its communities.

FRC donates hundreds of thousands of dollars annually to various non-profit entities through donations, fundraisers, community

partnerships, and special events. The company and its award-winning restaurants have established an outstanding reputation