Savoy and Annisa Restaurants NYC Gluten-Free

Savoy Restaurant NYC Gluten-Free, originally uploaded by A Gluten-Free Guide.

Read more about eating gluten-free in NYC at these restaurants on A Gluten-Free Guide.

Gus's Place - Gluten-Free Pioneers

Gus' Place Montage, originally uploaded by A Gluten-Free Guide.

My virtual, and now real-life, friend, Sloane of Allergic Girl fame, recently wrote about having ‘Cheers’ experiences at restaurants. Being greeted warmly by familiar faces always lifts my spirits, but sometimes in a big city those experiences are few and far between. By having a few restaurants you patronize on a regular basis, you are more likely to have a ‘safe’ meal. Eating out is always risky but you can mitigate some of the risk by going to a regular stable of places. Aside from a safe meal, you may also have the opportunity to develop friendships with the server, manager or even the owner. If you are a regular reader, you know I have a pretty optimistic outlook on life, but cultivating the Cheers experience has been yet another blessing of my gluten-free lifestyle. Of course I wished I could eat the Chinese food at my brother’s wedding, and not have to worry about cross-contamination. I know it’s not easy, but I choose to focus on the positive and life-enriching aspects of Celiac.

Last weekend I had a great dinner at Gus’s Place on Bleecker street in the West Village. Gus’s restaurant is a small, warm space that makes me feel like I have stepped out of Manhattan and into a restaurant on a Mediterranean island. Truly, gluten-free pioneers, Gus’s Place was the first restaurant in NYC to participate in the Gluten-Free Restaurant Awareness Program. Their gluten-free options far outweigh their ‘glutenous’ ones.

Gus himself is almost always at the restaurant, full of cheer and a great love for people and food. With so many delicious options, you will need to eat a few meals there before you start to put a dent in all of the flavors they have to offer.

My favorite dish is a starter – the grilled octopus (we had to order two of these last weekend). It’s charred just right with big firm pieces that will convert even the most reticent seafood palate.

The grilled haloumi cheese is a Greek classic, one of the few cheeses that can withstand the heat of a grill without losing it’s form.

The mezedes plate gives a sampling of tastes – grilled lamb, lamb sausage, shrimp, stuffed grape leaves and tomatoes. My friend Mark declared it ‘the best lamb [he’d] ever had.”

The lamb sausage appetizer isn’t nearly as heavy as you might expect – it’s also surprisingly spicy.

I love the kalamata olive coulis on the pan roasted cod, and the filet just melts in your mouth.

The oven roasted feta, claypot chicken with polenta, ribeye with fries, and beet salad are just a few of the other gluten-free dishes.

And while they don’t make gluten-free pita, they do serve the amazing garlic feta spread with toasted gluten-free bread.

If you still have room for dessert after all of this excess, you can satiate your sweet tooth with crème brulee, flourless chocolate cake or Greek yogurt with honey and fruit. I’ve only made it to dessert once, but it didn’t disappoint.

Gus’s Place is full of memories of great food, friendly faces, warm greetings, and laughter. I hope you can make it there soon. Tell Gus I sent you.

Gus’s Place
Address: 192 Bleecker St, (at Macdougal St) New York 10012
Phone: 212-777-1660

This weekend I am looking forward to another ‘Cheers’ experience at Bistango. After dinner? My go-to spot is Pudding Stones. At home in CA, Carmines was our family restaurant. I haven’t been back since going gluten-free, but I still have great memories of the weekly meals. Do you have a favorite ‘Cheers’ experience?

Gluten-Free Chinese Food Comes Back to Manhattan – Lilli and Loo

Lilli and Loo Montage, originally uploaded by A Gluten Free Guide.

While you may have mourned the recent loss of Gourmetland's gluten-free Chinese food menu, Lilli and Loo brings fantastic gluten-free asian cuisine back to NYC. More than just Chinese food, Lilli and Loo offers an entire pan-asian gluten-free menu – fully vetted and approved by the Gluten-Free Restaurant Awareness Program (GFRAP).

Owners Maggie and Alfred worked for five months to perfect their gluten-free recipes unveiling their gluten-free menu last week. The pan-asian offering reflects their Malaysian roots while their gluten-free offerings look for inspiration to their business partner's daughter, Vanessa, who has Celiac disease. After becoming accustomed to creating special dishes and using wheat-free soy sauce for Vanessa, they decided to reach out to a GFRAP representative to give a safe gluten-free Asian dining experience to more of Manhattan. Not content to provide merely "safe" food, they strive to offer customers "real" food rich with flavor and exotic spices. Their efforts pay rich dividends to all who dine at Lilli and Loo.

Maggie and Alfred display genuine care for their patrons and impressive knowledge about food. There are many intricacies involved with gluten-free cooking: being aware of cross-contamination dangers, checking for hidden sources of gluten, knowing which brands of fish sauce or rice noodles are gluten-free, etc. At Lilli and Loo patrons can dine with confidence that the owners knowledge of such intricacies is nonpareil. After noting their warmth and friendliness, I was struck by Alfred's love of food. This man is a kindred spirit to any foodie.

Alfred derives evident pleasure in discussing food, recipes and ingredients. He delightedly explained to me that arrowroot starch gives their gluten-free sauces a better texture and clearer consistency. His energy levels rose as he talked about all of the attention and detail brought to bear in creating truly outstanding gluten-free recipes. Alfred's eyes twinkled as he described the ingredients in the fresh Saigon spring rolls and dipping sauce. Strike up a conversation with Alfred about the subtleties and nuances of food preparation and you will soon find yourself soaking up insights from a true culinary artist. At Lilli and Loo I felt the tangible graciousness and joy towards creating great gluten-free food that I experienced during my culinary feasts in Italy.

After all of this discussion about the menu, my stomach was rumbling. I wanted to eat some of Alfred's creations! Joined for dinner by my gluten-free stalwart Molly and my little sister Alex, the quantity we ate belied our small statures. But since I still didn't get to sample everything; a follow up visit is necessary -ah, but I get ahead of myself.

We started with the Fresh Saigon Roll, made with fresh mango, avocado and rice vermicelli in a rice paper wrapper. It was presented beautifully with a strip of nori to add a depth of color. The best part was the spicy mint dipping sauce – fresh basil, cilantro and ginger make this sauce something I would have eaten with a spoon had decorum not gotten the better of me. Molly's comment about the sauce is illustrative: "this is ridiculous it's so good." It's fresh and subtle with a spicy finish.

The Tom Yum Seafood soup was next. This hot & spicy lemongrass kaffir lime broth with seafood okra, tomato and mushrooms is VERY spicy but we all loved the heat – Alex said she had never had a soup with so much flavor.

To round out our appetizers we ordered the Thai Chicken Lettuce Wraps. The pineapple and fresh ginger add a fresh sweet taste that surprises and delights.

The Pomegranate Teriyaki Grilled Chicken is sweet but with a bite “like a pomegranate.” I love it when the flavors of ingredients are highlighted instead of hidden. The steamed vegetables were cooked perfectly, with just a hint of crisp and crunch.

The Borneo Orange Chicken is made with crispy white meat and a spicy mandarin orange sauce. Molly, who is generally a vegetarian, decided to give one piece a try. That piece was so intoxicating she kept going back for more, eventually finishing the dish. When you have to fight a vegetarian for a chicken dish, it must be good.

My favorite was the Asian Shrimp Ratatouille – diced tomatoes, eggplant, zucchini and peppers in a sweet and sour sesame garlic sauce. The eggplant was better than the special at Gobo. I could eat this dish every night for a week without tiring of it.

Alfred is working to expand the gluten-free menu in the coming weeks and if this location's offering takes off they will look into developing gluten-free menus for the other three Lilli and Loo locations in Manhattan. I have an extra incentive to help make this happen since their uptown location would deliver to my apartment. If you are lucky enough to live within a 15 block radius of 61 st and Lexington, you can already order a gluten-free meal to be delivered to your door.

Before leaving, I met the other partner whose daughter inspired this great addition to the GFRAP roster. He told me that they are open to suggestions because they aren't doing it for the money but to do what is right for customers. I had an incredible meal start to finish – my only suggestion would be to have some alternative to the 'gluten-filled' fortune cookie for the gluten-free customers. Maybe just serving a fortune on a plate rather than the cookie. Anyone have any ideas?

Lilli and Loo: 792 Lexington Ave, New York 10021 Btwn 61st & 62nd St Phone: 212-421-7800

Fall = Family, Food and…Football?

UVA Football 2007 montage, originally uploaded by A Gluten Free Guide.

For me, autumn is the season of Thanksgiving, time spent with loved ones, the pleasures of rich warm foods, and the vibrant colors of the foliage before the leaves fall, leaving the trees bare for winter. I know for many though, fall means only one thing – FOOTBALL (Jim, Dad – I’m talking to you). If you have seen the craziness inspired by Fantasy Football Leagues or tried to pry a loved one away from a game, you know that football is taken very seriously by its devoted fans. It’s not my thing, but I know not everyone appreciates my passions – yoga, cooking, reading, TV and film.

You might wonder then how I ended up on a weekend trip that was dedicated primarily to football. Waking up at 6AM to ensure our arrival at 10AM tailgating would not be my first choice for a Saturday activity. I was lured down to Charlottesville, VA to attend a game at my Alma Mater with my football fan father. Attending a game seemed a small price for me to pay in order to enjoy the other aspects of fall – visits with my aunts and grandmother, fall foliage on Route 29 and a spectacular meal at one of Charlottesville’s best restaurants (on Dad’s dime of course). As it turned out, the unexpected happened, the football far outshone the meal.

During most of my time in Charlottesville, my meals were on a student’s budget – with occasional highlights when a parent or relative would visit. So I was excited to revisit this charming college town with knowledge that we would be dining at The Boars Head Inn. While the Old Mill Restaurant at the Boars Head boasts a reputation for fine dining and customer service, we were summarily disappointed. As part of my blog I usually highlight restaurants that have gone out of their way to insure a safe and delicious gluten-free dining experience. Sadly there are plenty of so-so meals that never make it to the “Gluten-Free Guide.”

The dining experience at the Boars Head merits highlighting because the restaurant managers and employees were emphatic about their ability to create a safe gluten-free dining experience for me before we ever arrived in Charlottesville. Also the rendezvous with disappointment was severe after so many college years of imagining how exquisite the dining experience must be at the Boars Head. It was shocking to see mistakes in their gluten-free annotated menu, including cous-cous labedled as gluten-free. Rather than suggest alternate gluten-free sauces for dishes, I was given the option of having most of the main courses dry. While this might be acceptable at a less expensive restaurant, I would expect more from a restaurant of this supposed caliber.

After the initial mistakes on the menu, the service continued to be unimpressive. Before receiving our first course, I was casually served a pastry amuse bouche - definitely not a gluten-free item. When I pointed out the mistake, there was no apology merely an “OK” as they took the plate away.

My spinach salad was served dry with one cipollini onion and 4 pecans. How did that warrant a $10 price tag?

The menu's description of my main course did a great job of whetting my appetite: “Day Boat Scallop - Braised Short Rib Pavé - Caramelized Root Vegetables served with a sherry vinagrette” Sounds great doesn’t it? Well the execution was less than stellar – there was WAY too much salt on my scallops (this is coming from someone who generally uses LOTS of salt) and the short ribs were dry and without flavor.

The gluten-filled dishes my father ordered were equally disappointing – his dressed greens with marinated tomatoes merited a “C” on his rating scale and his salmon was not prepared as requested.

When our server returned with a dessert menu, I was given four gluten free options: A Duo of Chocolate – a flourless cake and chocolate panna cotta, crème brulee, a cheese plate, or assorted homemade ice creams and sorbets. My father ordered the Duo of Chocolate, saving me from potential ‘glutening’ as he ate the gluten-filled cookies and pretzels that were part of the cake.

We shared the crème brulee and ice creams. They were average but not remarkable. If I hadn’t been photographing them and taking notes for the blog, I would not have remembered either one. (We didn’t even consider the cheese plate as it only offered three rather unremarkable options – Brie, Smoked Gouda and Stilton – you don’t need a full-time Fromager to come up with more inspired alternatives.)

The one bright spot of our evening was a member of the waitstaff - Ana from El Salvador, a charming woman who seemed genuinely happy to help; she provided a stark contrast from the rest of the lackadaisical service we received. Perhaps we hit the Old Mill Restaurant on an off night, but they seem to be relying on a long reputation as "best in Charlottesville" rather than proving it. The preparation of the food we were served appeared to lack any real thought or effort, yet the prices were higher than many fine dining restaurants in Manhattan. Hopefully, my next trip down to C'ville will provide more exciting gluten-free dining experiences for me to share. Now to the good part - Virginia won an exciting football game over a tough Wake Forest squad.

(Following the football theme - for anyone looking for quality television – I would like to take this opportunity to say PLEASE watch Friday Night Lights. It’s one of the best shows on TV. Whether you’re a football fan or not, it surely won’t disappoint.)

Boars Head Inn: 200 Ednam Drive in Charlottesville, Virginia 22903 Phone: (434) 972-2230

Ms. GF Guide's Top 10 Tips for Traveling in Tuscany

Pienza Bici, originally uploaded by A Gluten Free Guide.

As a final summary of my Tour of Tuscany 2007, here are a few tips and resources to make eating gluten-free in Italy as easy as possible. I was pleasantly surprised to discover that the awareness of Celiac disease and the meaning of gluten-free was much more prevalent in Italy than it currently is in the United States. However, that doesn’t mean that you can walk into every pizzeria, gelateria (ice cream shop) or paninoteca (sandwich shop) and find something safe to eat. With a little diligence and preparation though, you will eat more delicious Italian food that is completely gluten-free than I ever dreamed would be possible.

Tip #1 – Do your research
The Italian Celiac Association (AiC) has an extensive nation-wide listing of restaurants, gelaterie, and accommodations that are part of their gluten-free organization. Once you know what areas of the country or particular cities you are going to visit, check their site. Or you could even use the fact that a certain city has a large number of gluten-free restaurants to help plan your trip.

Tip #2 – Make a reservation
I almost missed eating at Buca di San Antonio and La Locanda del Vino Nobile because the original times we tried to get reservations were already booked. Luckily, my friends and I had a flexible enough schedule that we were able to adjust our plans.

Tip #3 – Call ahead and let them know you have Celiac and need to eat gluten-free
When making reservations, I initially assumed that if they were part of the gluten-free restaurant group that I didn’t need to let them know that I had Celiac until I arrived. While they could still make me a delicious and safe meal, extras like fresh-made gluten-free pasta and bread require advanced notice. It will also give restaurants that aren’t part of the Italian gluten-free restaurant group a chance to buy gluten-free pasta or bread from the market.

Tip #4 – Print out a supply of gluten-free restaurant cards
I am a big fan of the laminated, gluten-free restaurant cards you can purchase from Triumph Dining, but I wanted to have a big supply of “disposable” cards for this trip. I printed out 20 of these free cards I found at a CeliacTravel site. This is an incredible resource for more than just Italian gluten-free travel. I was lucky and didn’t need to use the cards during my trip, but I was glad to have them handy just in case.

Tip #5 – Find a Farmacia
If you have the opportunity to go to a large grocery story in Italy, you will find plenty of gluten-free cookies and frozen and boxed pastas and breads. However, in the city center the smaller markets will not usually carry a large selection. Instead, seek out a large Farmacia (Pharmacy). Celiac disease’s status as a medical condition means that the larger pharmacies carry gluten-free pasta and breads as well as some flour mixes and cookies. While I found many of the smaller pharmacies didn’t carry any gluten-free products, the larger ones usually had a pretty large selection. The pharmacy I came across in the city center of Lucca, offered an entire freezer of gluten-free goodies from gluten-free ravioli to gluten-free pastry dough. It is an interesting juxtaposition of goods in an otherwise sterile feeling environment, but it’s an incredible resource.

Tip #6 – You are on your own for breakfast
Most hotels that include breakfast serve an assortment of cereals and pastries. You might be able to get fruit or some meat or cheese at a larger buffet, but don’t count on it. I picked up yogurt, fruit, cheese and prosciutto at a local stand when I arrived in Lucca and kept that in the mini-bar fridge for breakfast.

Tip #7 – Prosciutto and cheese are your friends
Even at a restaurant that proclaims bread as its specialty was the site of an incredible gluten-free feast. During tours of the Carpazo and Salcheto vineyards we had pecorino and prosciutto with our tastings (enough for a small meal). Prosciutto, salumi (mixed Italian charcuterie), cheese and fruit (minus the bread) were a constant source of gluten-free food joy for me.

Tip #8 – Bring some non-perishables in your suitcase
Even with the best laid plans, it is sometimes difficult to find something safe to eat. As long as you have some gluten-free foods in your suitcase and carry-on, you never have to go hungry.

Tip #9 – Don’t count on the airlines for a gluten-free meal
Delta has recently added gluten-free back to its list of special menus, but I would never rely completely on an airline to feed me safely. For my flight back from Italy, I asked for a gluten-free meal but still brought plenty of fruit, meat, cheese and gluten-free crackers to get me through the trip. Thank goodness I did, because after initially serving me a “gluten-free meal” that included the gluten-laden roll and crackers they gave everyone else, I just didn’t feel comfortable eating the rest of the dish. During a trip to Scotland on Continental last year, they gave me the vegetarian meal instead of the gluten-free meal, which unfortunately I started to eat in my sleepy state. I have had three positive experiences with gluten-free meals on Continental and Delta, but you may end up sad, hungry or worse – sick if you rely on them completely.

Tip #10 – Travel with understanding friends
My incredible friends Katie, Eliana and Gareth took part in the gluten-free adventures rather than bemoaning the effort. In the end we frequently ended up with better food and more attention than we otherwise would have.

Bonus Tip – Try something new or unexpected
Gluten-free or not, sometimes the new or unusual things you have a chance to try may surprise you most. I love the fact that you can get pear juice in almost any bar in Italy. As my friends were drinking the typical Irish pub fare during a soccer match, I ordered a glass of pear juice deliciousness. Pate, something I didn’t think would ever be a source of joy for me, ended up being one of my favorite dishes at Poggio Antico. And don’t forget to enjoy all of the amazing sites and non-food related activities!

I hope this helps anyone planning a gluten-free trip to Italy. Please leave a comment if you have any other tips or advice for those of us trying to travel deliciously.

Below is a consolidated list of the restaurants and gelaterie I enjoyed during my gluten-free trip to Italy. Buon appetito!

Lucca
Gli Orti Di Via Elisa
Buca di San Antonio

Florence / Firenze
Cantinetta del Verrazzano
Gelato

Montalcino
Poggio Antico

Montefollonico
La Chiusa

Montepulciano
La Locanda del Vino Nobile

Pienza
La Terrazza del Chiostro

Siena
Antica Trattoria Botteganova

Falling For Fondue All Over Again

I have always loved the idea of fondue. After all, cheese is one of my favorite foods, and chocolate fondue at a party is ALWAYS a crowd pleaser. In my pre-gluten-free days, my best friend Doris was living in Paris. I went to visit, ate crepes by day and at night she took me out for a fondue dinner. While fondue is officially a Swiss creation, Paris seemed like the perfect place to dip crusty French bread into swirls of melting cheese.

When I first heard of the American fondue chain, The Melting Pot, I was already gluten-free. Seemed like a great idea – fondue as a three-course meal - but I knew better than to try to get them to accommodate my gluten-free needs.

During my “culinary tour” of Denver [read: eating a lot while visiting friends], I discovered that The Melting Pot in Littleton has a gluten-free menu. Wah??? How could this be possible? Why had I not heard about this?

For our Saturday night “dinner without the kids,” our original plan was to go to Beau Jo’s for some Colorado-style pizza (they use gf pizza crusts from Deby’s). But during my gluttonous gluten-free brunch, I was told that I HAD to make it to The Melting Pot. – too bad they said, “it’s a Saturday, you’ll never get in.” I knew I had to find a way, even if it meant going by myself the following day and begging for a seat.

Well the universe clearly wanted me to feast on fondue – The Melting Pot had a reservation available for 5 people at 7:30 that night. The timing, the location, it was all perfect.

I started with the seasonal cheese fondue – Mediterranean with fontina and gruyere blended with roasted garlic, dates, shallots and white truffle oil. (For the gf folks they use milk as a base instead of beer.) I was served toasted gluten-free bread that looked so good, I had to check first and make sure it was slightly different from the “regular” bread my friends were eating.

For my second course I went with the Fondue Fusion - Lobster tail, filet mignon, sirloin, garlic and herb chicken, citrus pork tenderloin, and white shrimp. In lieu of the wild mushroom ravioli and roasted red pepper rigatoni I was given extra chicken and filet. An extra piece of filet mignon instead of pasta? Clearly being gf can have its perks.

My second course was cooked a la Bourguignonne – European style fondue in cholesterol free canola oil. The other lighter broth options had gluten ingredients. But on the plus side, I was given two different batters to make tempura. Yes, gluten-free tempura. Along the lines of gluten-free croissants and gluten-free ravioli, tempura is one of those things I had mourned when going gluten-free. I certainly never thought I would be eating gluten-free tempura in a mainstream restaurant.

After all that, it was time for the sweet stuff.

For dessert, I chose the flaming turtle – milk Chocolate, caramel, and chopped pecans – flambéed tableside. Served with strawberries, pineapple, bananas, along with gluten-free angel food cake and chocolate brownies.

While The Melting Pot hadn’t worked out all of the kinks during my visit - no printed gf menu, a couple questions about what was or wasn’t gf. Overall it was an incredible dining experience. I was served every course along with my gluten-glutton friends and, if anything, I was given TOO MUCH gluten-free food.

You might be wondering, as I did, how this gluten-free menu came about. I asked the host that evening and he told me it was a corporate-wide initiative. I wondered how in the world this hadn't made waves in the gluten-free community already? So once I got back to NY I set about to do some investigating of my own. I started by calling The Melting Pot near my Mom’s house in Pasadena to see if they indeed had a gluten-free menu. Nope! I tried a few more: no, no, and finally no.

Well, since that didn’t seem to be going anywhere, I emailed Monica, the owner of Deby’s Gluten-Free Cafe and Bakery, who supplies the bread, tempura batter, angel food cake and brownies to the Littleton Melting Pot. She informed me that the manager of the Melting Pot in Littleton and Louisville, CO had worked with her to develop the menu. Currently they are the only two outposts offering a full gluten-free menu. Monica is hoping to set up a meeting with corporate about how to offer options for gluten-free customers across all of their locations. Keep your fingers crossed – or even better you can help the efforts - call/email/write corporate and ask them to expand their menu.

Monica is doing a great job of making it ever easier for people on a gluten-free diet to eat out safely in Colorado. And now a few of Deby’s products are available through a national restaurant supplier – SYSCO foods. But one woman and one gluten-free bakery can’t do it all. You need to make your voices heard.

In the meantime, pack your bags and make a trip to Colorado, the gluten-free food can't be beat and the scenery isn't half bad either.

The Melting Pot Littleton - Address: 2707 W. Main Street Littleton, CO 80210 Phone: (303) 794-5666
The Melting Pot Louisville - Address: 732 Main Street Louisville, CO 80120 Phone: (303) 666-7777

A Gluten-Free Farewell To Summer - Pinkberry Style

Pinkberry "Yogurt", originally uploaded by A Gluten Free Guide.

Before you say farewell to Summer, eat some tasty cool (gluten-free) treats that will help you survive the last of the season's heat.

When the over-hyped Pinkberry first arrived in New York I was skeptical. What could possibly warrant lines extending down a city block, prices that make Starbucks seem cheap, and an addiction affectionately called “crackberry” or “frozen heroin juice”?

Well, because the owners won’t reveal their ingredients and didn’t respond to initial requests for allergen information, I didn’t think that I would ever get to sample the Pinkberry wares. However, their site has been recently updated to include it’s gluten-free status. So in the name of gluten-free research, I braved the line, forked over the cash and ordered my own "frozen heroin juice" at their SoHo location (conveniently located around the corner from my hairdresser).

I must say, this tangy-tart treat with just a hint of sweetness is the perfect refreshment on a warm summer afternoon or evening. While many of the toppings are not gluten-free, they keep their assortment of fresh-fruit and berries in a separate section, making cross-contamination less likely. I haven’t tried the green-tea flavored treat yet but will definitely sample it before the first chill hits Manhattan. The distinctly yogurt flavor of the "chilly bliss" may turn off some diners seeking more of a soft-serve ice cream experience. But if any of you are fans of greek yogurt like me, you will be in frozen “yogurt” heaven.

I’m definitely not the first blogger to cover Pinkberry – Angelenos were up in arms over the “yogurt” status of Pinkberry, celebrities such as Kirsten Dunst and Jake Gyllenhall have both been spotted with Pinkberry cups in hand, and the LA Times has featured numerous stories about the dessert. If you've tried it, what do you think?

Don't worry if Pinkberry is not your thing, still to come are other soft-serve options for beating the heat gluten-free.

A Gluten-Free Dinner with Mario Batali

Ok, so I didn’t actually dine with the Italian Chef and Food Network star, but his presence was felt at a delightful gluten-free dinner at Otto. The lovely, Allergic Girl, organized a gluten-free “bloggy” dinner recently, complete with gluten-free pasta, salads, sides and dessert. It was a practically perfect evening of conversation and food. AG and I were joined by Kelly of the CeliacChicks, and occasional blogger Jennifer.

Located on 8th Street and Fifth Avenue, just north of Washington Square Park, Otto is the type of restaurant I would normally avoid. A focus on pizza, pasta and Panini just doesn’t seem amenable to a gluten-free meal, so why put myself through it? When I arrived at the restaurant, I did get a little spooked. It was relatively early on a Thursday night but the place was buzzing. Crowded and noisy, how could my strict food needs possible be met? Dining out is always risky, so why take a chance when the odds seem stacked against me?

Well, I put my trust in the incredible Allergic Girl. AG had arranged the dinner after an exchange with Chris, the general manger, outlined on her blog. Before our dinner, AG met with Chris and the chef to outline exactly what was needed to accommodate gluten-free customers. Even with a jam-packed dining room and what must be a hectic kitchen, I knew that the staff was educated and that Chris wanted to make sure they got it right.

Chris was a gracious host, guiding us through the menu, giving recommendations for the multiple food allergies at the table. (I was lucky to just be limited by gluten!) There were so many choices - I was restricted only by the inadequate capacity of my tummy.

I started with a trio of vegetables. The “funghi misti” or mixed mushrooms were marinated and seasoned beautifully. Eggplant Caponatina is one of their specialties. It was on-par with the homemade versions I enjoyed in Italy; a perfect balance of sweet and savory. The Summer Squash with pecorino was a light and refreshing, a nice contrast to the other slightly heavier dishes.

I was tempted by the cucumber and fennel salad Kelly ordered.

Eating with your eyes is easy when you see Jennifer’s arugula and cherry tomato salad.

AG’s red onion salad looked a little heavy on the onions for my palate but she gave it thumbs up.

During my years as a gluten glutton, I rarely ordered pasta in restaurants. Even with the most elegant presentation, it was usually something I felt I could prepare relatively easily at home or it wouldn’t live up to the pasta dishes I ate constantly in Italy. This, however, was a special occasion; I was in Mario’s domain. I was given the opportunity to select from multiple preparations and TWO different types of gluten-free pasta. Leaving any fat or calorie concerns at the door, I immediately gravitated to the Pasta alla Carbonara. Rich with cream, bacon, egg and cheese, it’s one of my all-time favorites. This version didn’t disappoint, with a surprising peppery accent to balance the cream.

AG ordered a special preparation not even on the menu. La Capricciosa - prosciutto and pancetta ground up together and then cooked with caramelized red onions in a tomato sauce.

Kelly ordered the pasta with mussels. Jennifer also went off the menu with a black pepper and cheese topped penne (we all went with the Tinkayada over the Bionaturae gluten-free pasta).

When time came to look at the dessert menu, I was intrigued by the gelato flavors. A Southern Italian specialty, I enjoyed many Ricotta gelati topped with cinnamon during my summer in Ragusa. However, I had never tried olive oil or tarragon flavored gelato. I selected a trio: Olive Oil, Sweet Corn and Ricotta. The Olive Oil gelato was absolutely outstanding. Using a vanilla base and flavored with the finest Italian olive oil, it was smooth, sweet, with a hint of caramel. Kelly had the tangerine sorbetto, a tad healthier than my ice cream.

After an amazing dinner the question still remained, why exactly are they working so hard to help us eat safely? Chris was happy to explain. After being unable to accommodate a gluten-free request at Babbo earlier this year, Mario sent an edict to all of his chefs and managers, insisting that they have gluten-free pasta available in all of his restaurants. (Also of note, on a recent episode of Iron Chef, Mario asked if any of the judges had peanut allergies. It was the first time I had ever seen one of the chefs ask about food sensitivities.) Thank you Mario! I have yet to eat at the infamous and impossible-to-get-a-reservation Babbo, but I know I will enjoy a tremendous gluten-free meal when I do.

A big thanks also go to Otto’s manager, Chris, who did everything in his power to make the evening as stress and worry-free as possible. With only one minor (but easily identifiable) slip-up, I was impressed. For those looking for more than pizza and pasta, Otto offers an extensive selection of wines and on my next trip I will order one of their artisanal cheese plates with some of their smoked and cured meats. To top it all off, their prices are reasonable, in fact cheap for Manhattan. What more could a gluten-free girl want?

Otto Enoteca and Pizzeria 1 5th Ave, New York, New York 10003 At 8th St Phone: 212-995-9559

Magic Fingers Gluten Free Sushi Bar

Atlanta is a landlocked city, yet counter intuitive as it may seem, they offer some of the best sushi I have ever had. Magic Fingers or MF Sushi in Midtown provides an elegant environment and exquisite fare.

Now for those of you thinking “eww, raw fish?” Three years ago I was of the same mindset. At the time I didn’t even eat cooked fish, why would I pay MORE for raw fish? Luckily my good friend Gareth claimed that he didn’t like cooked fish either but assured me that he had enjoyed amazing sushi from “the sushi nazi” in LA. This hole-in-the-wall restaurant in a strip mall serves some of the best sushi in LA. Chef Nozawa is called the Sushi Nazi because a la the Soup Nazi on Seinfeld, he will kick out customers that talk on cell phones and doesn’t accept any payment but cash. We sat down for lunch, never saw a menu, but various sashimi and sushi dishes were brought to our table. (This continues until you say stop and then they give you a check.)

How could a girl that didn’t like the fishy taste of a California roll make that leap of faith to eat big slabs of raw fish? I’m still not really sure where I got the courage. But thank goodness I did! The buttery, steak like taste of yellowtail and smooth rich flavor of salmon sashimi were unlike any of the rolls I had previously experienced. I discovered that the actual fish was delicious – it’s the seaweed used in rolls that I didn’t like. Since then I have developed a discriminating sushi palette. A perfect piece of hamachi or toro is an unparalleled luxury. If you can muster the courage, go to a good sushi restaurant (I still find most cheap sushi and rolls less than appetizing) and order a couple pieces of yellowtail (hamachi), salmon (sake) and tuna (maguro) sashimi, mix a bit of wasabi with your gf soy sauce and give the combination a try. You may be glad you did.

Once I was diagnosed with Celiac, sushi restaurants became a haven for my gluten free dining. It’s so much easier to ask someone if they want to go for sushi than look for other gluten free friendly dining establishments. I can just grab my bottle or packets of gluten free soy sauce and head to the restaurant.

For appetizers – the steamed or boiled edamame sprinkled with salt is always a winner.

While I know that some Celiacs have had success with more fancy rolls and sushi offerings, I keep it simple with a plate of sashimi.

Unfortunately eating sushi gluten free is not completely care-free and there are still things you need to be wary of in order to eat safely. Ask for your fish to be cut with clean utensils on a clean surface. The rising popularity of tempura rolls has increased the chances for cross-contamination here. Tell your server no crab unless they can assure you it’s real, most fake crab meat used in sushi rolls is made with wheat. Most roe (fish eggs) used to top sushi has wheat as an ingredient. Also, ask for no sauce, albacore sashimi usually comes with a forbidden sauce and many white fish are sprinkled with a gluten containing culprit. Eel (unagi) comes soaked in a sweet sauce that is a definite no-no. Double-check the wasabi, ginger and rice to make sure that there are no suspect ingredients. (I usually just forgo the rice since the combination of carbs, protein and fat wrecks havoc on my blood sugars.)

I highly recommend MF Sushi in Atlanta if you want to sample fantastic sushi far from the sea.

MF Sushi 265 Ponce De Leon Ave : Unit B : Atlanta GA 30308 Telephone: 404-815-8844