What Kinds Of Restaurants Have You Eaten In Successfully?

[Guest alex j]

Every time we have eaten out since my son's diagnosis we have suspected he got some cross contamination problems. It's hard to tell because he doesn't have clear symptoms, but we suspect it.

What kinds of restaurants have you had success in? He has quite a few other dietary restrictions due to allergies; before celiac we were able to safely eat in some breakfast cafes (hash browns and bacon/sausage) and some Vietnamese places (noodles/rice and pork dishes). We've had particular problems with the hashbrowns, I'm assuming because of x-contam from pancakes on the griddle. Has anyone had success eating these foods out? What kinds of places? Any other egg/nut/legume/fish free options?

We have given up eating out but are wondering if it could be possible.

Alex

[Mango04]

I have the best luck at vegetarian/vegan/organic type places. There have been exceptions, but most of the time those places are more knowledgeable about what goes into their food. For example, there's an organic mexican restaurant I really like. Since they cater to vegans (as well as meat eaters), they have to know which dishes contain any traces of animal products, which forces them to have an understanding of all the ingredients that are used in everything. You might look for a place like that.

[hez]

I have had good luck at chains like Outback and PF Changs. I tried a local place recently. Did my homework, talked to the manager and I still got sick. I am assuming from cc but who knows. For me, this is the worst part of the disease

Hez

[wolfie]

I have had good luck at PF Changs, Molly Woos (Cameron Mitchell restaurant), Cheeseburger in Paradise, Bonefish Grill, Red Robin, First Watch....all have gluten-free menus. I have had sucess at restaurants with no gluten-free menu by using my dining cards. We did this while on vacation a few times. Oh. also Chick-fil-a and Wendy's (taco supremo salad......if I didn't get sick eating that, no one will....LOL).

[kabowman]

I eat at:

Chilis

O'Charlies

Max & Erma's

Olive Garden

Red Lobster (maybe not the best choice for you though)

Cheeseburger in Paradise

I call in advance to make sure they will work with me and when I go in, I explain my extreme limitations and don't usually have any problems.

[Lister]

The best experinise that i have had so far is Red Robin. the first time was not so good but we called and complained the manger was very apolagetic about it, and then called in a meeting of all the managers in her district to update them on celiac disease, after this the next time i came in i did not even have to ask for a manager, they instantly brang one to the table to take my order, he went thru everything with me and let me know that it was going to be a 45 minute wait on the food because they are draining/cleaning/refilling a fryer for my frys to make sure they are safe, then he brang out a list of gluten free side items/ dressings for the burger, and all the information on any seasonings they use so i could go over it with him before they put it onto my food A++ in my opinon i have not found any service like that besides there

[Matilda]

..

[tarnalberry]

At a breakfast place, I would get fruit. Period. (Well, *I* would also get hardboiled eggs, but that's out for you.)

I also have eaten successfully at:

• chinese restaurants (I tend to order simply, unless I'm at PF Changs)
  
• thai restaurants (lots of options here)
  
• steak places (pretty custom orders here, but it's fairly straight forward)
  
• some mexican (but it can be very very tricky)
  
• cafes (often hit or miss, I aim for cafe's that cater to vegetarians)
  
• seafood places (often fairly easy, similar to steak places)
  

What I've learned is that most any restaurant can work with you if you're willing to be *very* flexible (and maybe just have that plate of fruit). But the really tricky part is learning to read the menu and the location to figure out what they will most likely be successful modifying - it's not always dish specific, and sometimes varies by specific location or chef.

[natalunia]

Mexican food has been safe for me, but we only eat at one Mexican restaurant, and we happen to be friends with the owner, so I guess that doesn't count....

[Guest cassidy]

I have had a very hard time with this. I started out thinking I was explaining things well and trying to eat at Chli's and Applebee's because I order food from these places for my customers several times a week. That didn't work.

They I tried Bonefish which has a gluten-free menu. That didn't work.

I was convinced that I couldn't eat out.

Then I went on three week long trips without a car, and pretty much had to eat out.

My new rule is that I eat in restaurants with chefs, not cooks. I always ask the chef to come to the table regardless of them having a gluten-free menu or passing messages through the server.

I used to wait tables so I'm always polite and I understand that I'm asking for something special.

I've been getting meat cooked plain and steamed veggies. I ask for some of the veggies when the other people at the tables get their appetizers or salads. That is it. I won't do side dishes that are pre-made and supposed to be gluten-free. Every salad I have tried has gotten me sick, so I won't eat those.

I have done this 4 times now and I haven't gotten sick compared to the first 10 tries the old way when I got sick every time.

I don't know how old your son is, but maybe you could just bring food for him when the family eats out so there is no chance of him getting sick. if you are eating somewhere that may not be safe.

[elonwy]

That comment on Chef's not Cooks is exactly right. The better the restaurant, the better the experience. I limit my eating out to fancy places and a few thai/sushi restaurants that I've built relationships with. And IN and OUt, but I don't know where you are located. Places like Denny's are a bad idea. Do you have dining cards? It also helps if the wait staff has something to show the kitchen staff instead of just "table five can't have wheat", and they are a godsend at Thai restaurants. Every thai place I have gone to here now makes me special dishes. I love it.

Elonwy

[gfp]

The best experinise that i have had so far is Red Robin. the first time was not so good but we called and complained the manger was very apolagetic about it, and then called in a meeting of all the managers in her district to update them on celiac disease, after this the next time i came in i did not even have to ask for a manager, they instantly brang one to the table to take my order, he went thru everything with me and let me know that it was going to be a 45 minute wait on the food because they are draining/cleaning/refilling a fryer for my frys to make sure they are safe, then he brang out a list of gluten free side items/ dressings for the burger, and all the information on any seasonings they use so i could go over it with him before they put it onto my food A++ in my opinon i have not found any service like that besides there

i wish more people do this .. to be honest many places try and fail and we don't go back (me included sometimes) to complain, I just strike it off the list. Where I have gone back it can only usually go two ways .. htey don't get it (strike em off) or they are apologetic and from then on things are way better and i certainly don't mind waiting to be safe.

My favorite resto in Paris poisioned me the first time ... they were so apologetic and now the manager/owner throws the chef out of the kitchen while he personally cooks for me. we have become firm friends and his knowledge of the industry and knowing other chefs (he's a chef himself and very highly rated) means that his influence helps the other chefs see it.

It also helps if the wait staff has something to show the kitchen staff instead of just "table five can't have wheat", and they are a godsend at Thai restaurants.

Yes this is absolutely my experience, even better is to drop in a day or week in advance and see the manager in the off-time .. i have a printed two page sheet i take this is the English version

edited to comply with board rules

Catering factsheet

use the print or pdf icons above right to print out this factsheet.

What is gluten free.

Coeliac disease is a condition whereby those affected cannot tolerate even trace amounts of Gluten, the protein from wheat, barley or rye in their diet. Over the last five years or so great advances have been made in the diagnosis of coeliacs disease but the only remedy remains a gluten free diet (gluten-free) for life.

Because of the recent advances in diagnosis the disease has changed from being viewed as extremely rare, 1:5000 only five years ago to recent studies showing incidences of 1:100 in screening tests. Different countries are further along this progression than others and France, unfortunately lags behind most of Europe in its implementation but its momentum is gathering fast. The disease is often compared to the tip of an iceberg where only 1:10 people with the disease are currently diagnosed but this gap is closing fast as medical procedures advance.

Because the symptoms often take several hours to develop it can be very difficult to pin them on a single meal and the nature of the symptoms prevents it being discussed in polite conversation.

Gluten Free Catering market

In Italy, the UK and Scandinavian countries many specialists restaurants already exist, and as the food catering industry recognises the opportunities more and more catering establishments offer gluten free alternatives in their menu's.

As a caterer there are some important facts about the market which may interest you:

* Coelaics are increasingly the decision-makers in choosing places to eat for a group because one coeliac in a group will insist on the place they feel safe and will not eat otherwise.

* Coelaics will travel a long way to find suitable food and to patronise somewhere they feel safe.

* Coealics are extremely loyal customers who appreciate the effort, tell friends, and in my case give free publicity.

* Coeliacs will return again and again to somewhere they have dined safely, bring friends and repeat business.

Hopefully that got your attention. Gluten free catering is a truly expanding market and one in which the early adopters will inspire loyalty, even if others later catch on.

Many coeliacs simply prefer not to take any risks when outside their own home however, the market when they travel , either on business or leisure is a captive market and one where any efforts are greatly appreciated.

Catering for gluten free diets is not difficult per-se, but it has many potential pitfalls which are easily addressed.

The two main pitfalls are hidden gluten and cross contamination.

Hidden Gluten

Most well trained people in the catering industry realise the major use of wheat flour in the obvious things like bread and pasta. However the main problem when eating out is the danger of wheat derived additives in places one would not normally think to look.

Some of the more obvious sources are malt vinegar, because the malt is derived from malted barley or Soy sauce which is actually 50% wheat and 50% soya. Traditional “English sausages” for instance use rusk in the sausage to absorb fat while cooking. It is, however, the less obvious sources that have the more frequent pitfalls. Many commercial stabilisers use wheat derived products and commercial meat preparations often use wheat derived product for bulk or easy slicing. I have been unable, for instance, to find a single sliced ham in France which does not. The same can be said for commercial salad dressings or stocks. Frozen chips often contain flour as an anti-stick method and may contain wheat derived dextrines in the chips themselves.

Most coeliacs will much prefer a simple dish without garnishes or sauces if they will be safe. They prefer this to taking a risk with an unknown item or one the caterer is unsure of and are quite used to this. The effects can be just as severe from a trace of gluten as from eating a whole baguette and can last a week or more, quite long enough to spoil a holiday.

A UK company actually does test kits, they are somewhat expensive but this would be the ultimate in inspiring confidence if ingredients like ham or other non obvious sources of gluten could be said to be tested.

Open Original Shared Link

Cross contamination

Cross contamination can be the most frustrating thing for the gluten free diner. It only takes a single breadcrumb to make us ill and ruin our week. Cross contamination however can find its way in many forms.

During the cooking process cross contamination can come from sharing a grill with items containing gluten like sausages or hams, accidentally using the same utensils to stir a sauce or an item or cutting something with the same knife. Even after washing adsorbant items like wooden spoons can risk contamination. Flour is easily transferred in the air and on the hands and special care needs to be taken and the caterer needs to be aware of these needs. A knife can transfer a breadcrumb from butter to a dish etc.

On the table garnishes and accompaniments are high risk.If you can offer a fresh mustard pot etc., the coelaic diner will appreciate it although they may be to shy to ask after you have taken the trouble to cook for them.

Quite a few mustards and accompaniments are gluten-free such as the Maille ones. Others like Amora tend not to be.

General Awareness

In order to inspire confidence there is much the caterer can do. There is nothing so scary as the waiter/ess bring you bread after you thought they understood or offering you a beer. Conversely, asking the coeliac if its OK for the people accompanying them to have bread on the table inspires confidence.

These factors often due to absent mindedness after the fact perhaps from a different server can give a real feeling of dread to the coelaic, even if the meal itself has been prepared with care. The easiest remedy is to brief the catering staff and servers before hand so that everyone knows what is required, not just the person who took the order.

A system of marking the order with a gluten-free is used successfully in many UK restaurants similar to the Vegetarian sign although it is a good idea to add a footnote telling the coeliac to make thier needs known when ordering so the kitchen staff can avoid any cross contamination.

Different people have different tolerances. There are also increasing numbers of people who just choose a gluten-free diet as a lifestyle. These people can be quite misleading for caterers, they may have no medical reason for the diet but adopt it for other reasons. Much as I support everyones right to know what they eat the problem with those who just choose a gluten-free diet is they tend to only look for major items like bread/pasta and hence give a false impression everything was OK.

Addionally, the symptoms of the disease are quite unsavory and I am guilty myself of being poisoned but not wanting to discuss it and just quietly avoiding eating in the place again.

Advertising

Establishments can simply put a foot note on menu's which the coelaic will find. Many UK resto's now mark gluten free in the same way as vegetarian. Both of these are relatively cheap to implement. Once I have enough restraunts interested I will if the interest is there produce some window stickers that will attract passers by who might not have seen the website. I am also writing articles I hope to have published in various circulars and I am also approaching the airlines for a short mention in in-flight magazines and all of this will increase business to your resteraunt.

Gluten Free Paris (Open Original Shared Link) carries more information and will advertise your establishment for free. How you inspire confidence is up to you. If you have simply read this flier and think you can cope then just say so, if you want advice just ask ... I have a lot of practice sorting through French labelling for suspect items. For my part if you invite me to dine please don't be offended if I want to check the kitchen, but if I do I will add this to your recommendation.

This information sheet is also available in French and on the website above.

Last Updated ( Wednesday, 12 April 2006 )

and I make sure they are OK, leave it with them then call to see if they can accomadate.

The good resto's always say yes and others its hit n miss but on the whole it helps because you get the manager time to explain things to the chef that might be embarassing in front of you etc.

[tiffjake]

I have had wonderful experiences at MY Outback (but not so great at other Outback's) because they know me now and the manager makes my salad personally and gets everything fresh from the walk-in cooler so it hasn't been sitting on the line by the croutons and breads. They are really great. I have had good experiences at PF Changs, but not great. It is about a 70/30 odds of getting sick after I eat there, so most of the time I am ok. I think there is just a mix up with the soy sauces sometime (or another poster had mentioned cleaning the pans?!?) because I ususally get the same dishes, so I think it is a little mix up (not that this is ok, just that I don't get RAGING sick like I do when it is a BIG mistake involving a LOT of gluten). Anyway, I ditto the response that talking to manager is always my first step. I have had more good experiences than bad!

[elonwy]

I have great experiences at PF Changs, but do know that when they bring out the rack of sauces, those are not the gluten-free ones. You have to ask specifically for the gluten-free soy sauce on the side, even if you just ordered gluten-free. Why this happens I have no idea, but I'm glad I asked the first time it came out. The gluten free dishes are always lighter in color than the regular ones too, which is a good indication of whether they messed up or not. I always compare the color of my food to that at other tables. The cool thing is, the friends I go there with order off the gluten-free menu to make it easier for me. That's very helpful.

Elonwy

[gfp]

I have great experiences at PF Changs, but do know that when they bring out the rack of sauces, those are not the gluten-free ones. You have to ask specifically for the gluten-free soy sauce on the side, even if you just ordered gluten-free. Why this happens I have no idea, but I'm glad I asked the first time it came out. The gluten free dishes are always lighter in color than the regular ones too, which is a good indication of whether they messed up or not. I always compare the color of my food to that at other tables. The cool thing is, the friends I go there with order off the gluten-free menu to make it easier for me. That's very helpful.

Elonwy

The problem with franchises is the variability of management.

There is a really good chain in the UK called "La Tasca" and they have a gluten-free menu and only things made centrally and sent in are on the list to avoid CC ... for instance you can get the bite sized paella but not the full size which is made on the premises... even though the recipee is identical they don't ark it gluten-free because of CC

However my experience is rather mixed ... some are meticulous and others the waiter brings the bread over your plate etc.

[lindalee]

Just ate at Bonefish Grill --ordered the Lily's Chicken and it was very good. I think it was $13. Also had the garlic mashed potatoes, veggies and salad with oil and vinegar. LL

[VegasCeliacBuckeye]

Just some general advice (from a guy who worked in the restaurant business for 10 years)

1. When you eat at PF Chang's, you need to make sure the waiter/waitress labels your item as "Gluten Free" as the gluten free menu is different from the regular menu items. Sp when you order, say "I want the gluten free chang's chicken and the gluten free lettuce wraps". Otherwise, you are playing with fire. Also, when I order the lettuce wraps, I also order them with the rice crisps on the side -- that way, there is less confusion in the kitchen when there are 10 lettuce wraps ready to go out (you don't want waiters taking your lettuce wraps and leaving your gluten free food ticket with a gluten lettuce wrap (trust me, it happens)!!!!!!

2. Celiacs HAVE TO STAND UP FOR THEMSELVES! Get that manager over there or get that chef over there. They are working in the hospitaility business and are getting paid to make you happy.

3. CALL AHEAD....CALL AHEAD...CALL AHEAD --- if you know you are going out to eat and you fail to talk to talk to a manager or chef before you go to the restaurant, you have effectively doubled your chances of getting sick. However, if they know you are coming in and have developed a relationship and undeerstanding with you, they are likely to be more careful

4. Don't eat during busy times of the day!! If you go in to a restaurant on a Friday night at 6:00 p.m., you will not get the service you need, the attention from management, the attention from the cooks/chef and your chances of cross-contaimination are HUGE -- restaurants are pretty darn messy when its busy so think twice about eating from 12 - 1 and 530 - 730

5. COMMUNICATE the importance of clean pans and clean utensils -- Self-explanatory, but people often times forget to pipe up about these issues. Clean utensils is a huge issue!!

6. Salads need to be served with dressing on the side! This sounds nit picky, but restaurants use the same bowls to mix salads in and they do not differentiate (most of the time) when one orders a sald with croutons or without croutons. The only way to be 100% safe is to order them with the dressing on the side...

Having said all of this, I can eat in most restaurants without a problem. Having said that, I am upfront and borderline abrasive about my disorder. Having said that, I usually tip very well for them having to put up with me.

The places I avoid are

1. Mom and Pop Joints -- too much CC

2. Asian Restaurants where communication is an issue (95 % of the time)

3. Realisitically, anywhere where the servers are unable to speak English well. When I say "well", I mean are able to comprehend what gluten is and what cross contamination is.

4. Applebees -- I get sick every time

5. Panera or Atlanta Bread or Subways -- these places are really stupid for us to eat at...

Hope this helps