Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Hilltop Pub & Grill Stevens Point WI.

Kurasz

By Kurasz
in Gluten-Free Restaurants

 Share

Recommended Posts

Kurasz Contributor
Kurasz
Posted

I would like to give a big shout out to Hilltop Pub & Grill in Stevens Point WI. I was waiting to share this until i was absolutely certain they are celiac friendly, and after multiple meals, i am absolutely certain they are celiac friendly. The have an entire page of their menu for celiacs. Not just gluten free, celiac friendly. They have a separate kitchen that is absolutely celiac safe. If you tell them you are ordering gluten free, they will ask if you have celiacs disease. If you answer yes, they will explain that they have a separate kitchen to avoid cross contamination and they will bring your food out first just to guarantee that there is absolutely no chance of cross contamination. 

I mention celiac friendly because they even avoid salts and phosphates that cause irritation to damaged intestines. This place goes way above and beyond the standards of gluten free. So if you are ever in central Wisconsin, be sure to stop in at Hilltop Pub & Grill for a safe dining experience.

http://www.hilltoppubandgrill.com/

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Would you review this on Find Me Gluten free?  You can  use the app or just go to it on line. If the restaurant isn't listed, there is a way to suggest it.  I have done that and it works.  Many of us look at that site/ app

Kurasz Contributor
Kurasz
Posted
  • Author
15 hours ago, kareng said:

Would you review this on Find Me Gluten free?  You can  use the app or just go to it on line. If the restaurant isn't listed, there is a way to suggest it.  I have done that and it works.  Many of us look at that site/ app

I already did. Thats how i found the place. Its amazing to actually go to a restraunt again.

kareng Grand Master
kareng
Posted
3 hours ago, Kurasz said:

I already did. Thats how i found the place. Its amazing to actually go to a restraunt again.

After I posted , I looked it up.  I LOVE to see a place with great reviews from a few years back up to current!  Makes me feel confident in their ability to be gluten-free.

  • 4 years later...
Bradfordtg Newbie
Bradfordtg
Posted

I’m sorry to say they no longer have a gluten-free menu, nor a gluten-free kitchen.  They also warned us that all chicken and burger seasoning has gluten, everything cooked on shared grills, etc, etc.   so disappointing after reading the high praise they received earlier.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,751
    • Most Online (within 30 mins)
      7,748
    Alison A
    Newest Member
    Alison A
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      High blood test numbers - with scales. Any advice?

      By Scott Adams · Posted

      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      Gluten Free Daily Vitamins for Kids w/ Celiac

      By Sandi20 · Posted

      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...