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

The Old Spaghetti Factory

lonewolf

By lonewolf
in Gluten-Free Restaurants

Recommended Posts

lonewolf Collaborator
lonewolf
Posted

My husband took one of my kids out for a special dinner tonight and they went to the Old Spaghetti Factory. They came home excited because there was a note on the menu saying that gluten-free pasta was available. I haven't eaten there in over 10 years and used to love it. Has anyone eaten there or do you think the risk of CC would be too high?

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

Celiac.com Sponsor (A8-M):


Ursa Major Collaborator
Ursa Major
Posted

Well, life is full of risks, right? I would call them and ask them some questions to see how knowledgable they are about celiac disease, and about cc, to see if it's worth the risk of eating there.

If they sound like they know what they're doing, it would be worth a try in my opinion. If you get glutened (and I hope you won't, of course), then you won't go again. But if you are fine, then you'll have a fun place to go to for going out!

AndreaB Contributor
AndreaB
Posted

Hmmm, I don't know. We have an OSF near us so I will make a point to call and find out about that and what they do to make sure they minimize the risk of cross contamination. We used to go there quite a bit, would be nice to possibly have that option again. I would think as with any restaurant that cross contamination is possible though.

DingoGirl Enthusiast
DingoGirl
Posted

I worked at one in college briefly, CHAOS in the kitchen.....you would have to check that they made the pasta using a dedicated container and colander....and check the sauce ingredients - but I'd do as Andrea said and call them in advance...

ArtGirl Enthusiast
ArtGirl
Posted

Another option is to bring your own pasta and just order the dish wihout the their pasta. I do this and it works out well. (We don't have a Spaghetti Factory where I live.)

wolfie Enthusiast
wolfie
Posted

Wow....that would be great!!! I agree about calling and asking some questions. Let us know what you find out!

katshow Rookie
katshow
Posted

I hate to be the downer on this because I when to OSF and was really excited that they had gluten-free noodles. The meal tasted great, but I was SOOO sick after. I was told the only sauce to have was the brown butter and cheese and it may have been gluten-free, but I think just all the gluten in the environment there might have done me in. This was at the OSF in Seattle. :(

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

Celiac.com Sponsor (A8-M):


lonewolf Collaborator
lonewolf
Posted
  • Author
I hate to be the downer on this because I when to OSF and was really excited that they had gluten-free noodles. The meal tasted great, but I was SOOO sick after. I was told the only sauce to have was the brown butter and cheese and it may have been gluten-free, but I think just all the gluten in the environment there might have done me in. This was at the OSF in Seattle. :(

You're not being a downer - I was wondering if anyone had tried it. I live between Seattle and Tacoma and would be going to one of those OSF's. On one hand I'd like to try it, but on the other hand I'm afraid. My husband was told that only the mizithra and browned butter sauce was gluten-free, but I'm trying to figure out why they would put gluten in red sauce.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

They probably use a seasoning blend that has wheat starch in it. :(

floridanative Community Regular
floridanative
Posted

I take my own gluten-free pasta to the OSF in Atlanta and never get sick but I only go when I know the head cook Ken is working. Also, I get there between opening 11:30 and 11:45 so they are not busy at all. They put my pasta in a clean pot and the sauce and dressing I like are gluten free. Ken even reminded me when I first called to make sure and tell the server not to put croutons on my salad which of course I knew but still thought it was nice. If you ever do this, attach a post-it to your baggie of pasta saying how long to cook and if they can add in oil while cooking.

ArtGirl Enthusiast
ArtGirl
Posted
If you ever do this, attach a post-it to your baggie of pasta saying how long to cook and if they can add in oil while cooking.

I take my pasta already cooked, then add it to the dish when it comes to the table. It doesn't take but a minute for it to get warmed up when mixed in with the sauce.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

It should not be a big problem.

You just need to communicate with the chef and the GM.

Here is what they have to do.

1. Tell you which pasta they use...

2. Tell you they will use a clean pan with clean water (not water they use for other pastas)

3. Use clean untensils

4. Talk about thir sauces -- many red pasta sauces should be fine as wheat/flour/thickening agent has no purpose in them (However, in white sauces, flour is added for texture).

5. Ask them if you can also bring in some Chebe breadsticks and enjoy your meal.

Most places will be accomodating, you just need to have a sit down or a talk with the chef and GM before hand detailing HOW they can accomodate you (some people have no clue).

I would definitely give it a chance. I love the gluten free pasta at Maggianos...

connole1056 Rookie
connole1056
Posted

I have never been to that restaurant, but have found that chefs are very careful about cross-contamination. You have to do what you feel comfortable with. I think bringing your own food defeats the purpose and fun of going out to dinner though. If I am going out to eat I am certainly not doing any cooking. :) Why pay for something at a reastaurant you already paid for once??

floridanative Community Regular
floridanative
Posted

I would love OSF to serve gluten-free pasta (that I don't have to bring) but according to the corp. office, they offered it in Atlanta years ago and no one ever ordered it. Now at the Atlanta OSF, they have several gluten-free patrons a week that bring in their own pasta so I suggested they bring it back. I would even pay an upcharge for it since the lunch is about $7 including salad which is very cheap for this city.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,984
    • Most Online (within 30 mins)
      7,748
    henrygreen
    Newest Member
    henrygreen
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By trents · Posted

      Okay, it does make sense to continue the gluten challenge as long as you are already in the middle of it. But what will change if you rule it out? I mean, you have concluded that whatever label you want to give the condition, many of your symptoms improved when you went gluten free. Am I correct in that? According to how I understand your posting, the only symptom that hasn't responded to gluten free eating is the bone demineralization. Did I misunderstand? And if you do test positive, what will you do different than you are doing now? You have already been doing for years the main thing you should be doing and that is eating gluten free. Concerning how long you should stay on the gluten challenge, how many weeks are you into it already?
    • WildFlower1
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By WildFlower1 · Posted

      I mean that I will be re-taking the celiac blood test again while I am currently on the gluten challenge right now, but not sure how many weeks more to keep going, to ensure a false negative does not happen. Thank you.
    • WildFlower1
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By WildFlower1 · Posted

      Thank you for your help, I am currently in the middle of the gluten challenge. A bit over 6 weeks in. At 4 weeks I got the celiac blood tests and that is when they were negative. So to rule out the false negative, since I’m in the middle of the gluten challenge right now and will never do this again, I wanted to continue consuming gluten to the point to make sure the blood tests are not a false negative - which I did not receive a firm answer for how many weeks total.    My issue is, with these blood tests the doctors say “you are not celiac” and rule it out completely as a potential cause of my issues, when the symptoms scream of it. I want to rule out this 30 year mystery for my own health since I’m in the middle of it right now. Thank you!
    • trents
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By trents · Posted

      I am a male and had developed osteopenia by age 50 which is when I finally got dx with celiac disease. I am sure I had it for at least 13 years before that because it was then I developed idiopathic elevated liver enzymes. I now have a little scoliosis and pronounced kyphosis (upper spine curvature).  All of your symptoms scream of celiac disease, even if the testing you have had done does not. You may be an atypical celiac, meaning the disease is not manifesting itself in your gut but is attacking other body systems. There is such a thing as sero negative celiac disease. But you still have not given me a satisfactory answer to my question of why do you need a differential dx between celiac disease and NCGS when either one would call for complete abstinence from gluten, which you have already been practicing except for short periods when you were undergoing a gluten challenge. Why do you want to put a toxic substance into your body for weeks when, even if it did produce a positive test result for celiac disease, neither you or your doctors would do anything different? Regardless of what doctors are recommending to you, it is your body it is affecting not theirs and they don't seem to have given you any good justification for starting another gluten challenge. Where you live, are doctors kings or something?
    • WildFlower1
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By WildFlower1 · Posted

      Sorry to put it clearly, at 15, infertility started (tried to word it nicely) meaning menstruation stopped. Which is in correlation to celiac I mean. Thank you. 
×
×
  • Create New...