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

Boston's North End Now Has gluten-free Options!

BostonCeliac

Recommended Posts

BostonCeliac Apprentice
BostonCeliac
Posted

Very exciting... I just spoke with the people at Marco on Hanover Street in Boston's North End, and they're now serving gluten free options!!!

They have 3 different kinds of gluten-free pasta, they have gluten-free flour to make fried items (although they warned me that they will use the same fryer, so for some, it may not be an option), AND - if you call at least 24 hours ahead of time, they will have gluten-free bread made!

Hooray! Finally -- a place in the North End for me to eat something other than Risotto (although I still love risotto)....

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

Celiac.com Sponsor (A8-M):


munkee41182 Explorer
munkee41182
Posted

I think I'm going to have to ask my future husband to take me out to dinner one night........

  • 3 weeks later...
BostonCeliac Apprentice
BostonCeliac
Posted
  • Author

**UPDATE ::

I wanted to let you all know --- I've now been to Marco TWICE, and it was amazing!

They are very aware & well educated on the diet, and they even ask about allergies/food issues when you call to make reservations.

The first time I went I didn't call early enough to get their gluten-free bread -- but i did last time - YUM. They order the ingredients online, and it's REALLY delicious. It's crunchy on the outside, they serve it warm with olive oil & an eggplant/pepper remolata-type thing - y u m.

The serve Glutino pasta (boiled in separate water) with all of their sauces... the Bolognese is excellent.

I also had their risotta because it's just too good to pass up - they do an amazing truffle & mushroom risotto -- and i'm hungry just thinking about it.

they also do all the fried items with gluten-free flours & breadcrumbs! They DO use the same oil though - for those that are sensitive, I've always been OK with that.

We had fried ricotta/mozzarella balls with pomodoro -- and then got the fried zucchini blossoms with warm ricotta inside on an arugala salad! YUUUUUUM again.

HIGHLY RECOMMENDED!!!!!!

Gemini Experienced
Gemini
Posted
**UPDATE ::

I wanted to let you all know --- I've now been to Marco TWICE, and it was amazing!

They are very aware & well educated on the diet, and they even ask about allergies/food issues when you call to make reservations.

The first time I went I didn't call early enough to get their gluten-free bread -- but i did last time - YUM. They order the ingredients online, and it's REALLY delicious. It's crunchy on the outside, they serve it warm with olive oil & an eggplant/pepper remolata-type thing - y u m.

The serve Glutino pasta (boiled in separate water) with all of their sauces... the Bolognese is excellent.

I also had their risotta because it's just too good to pass up - they do an amazing truffle & mushroom risotto -- and i'm hungry just thinking about it.

they also do all the fried items with gluten-free flours & breadcrumbs! They DO use the same oil though - for those that are sensitive, I've always been OK with that.

We had fried ricotta/mozzarella balls with pomodoro -- and then got the fried zucchini blossoms with warm ricotta inside on an arugala salad! YUUUUUUM again.

HIGHLY RECOMMENDED!!!!!!

It was awfully nice of you to post this as I have not been down Hanover St. since I was diagnosed. It's gonna be tough to pass Mike's Pastry Shop and not go in!

Thank you for the head's up. I will have to try this place.

I would like to mention, though, and I hope you are not offended but it is NEVER good to eat food from a shared fryer, ever. By doing this, you will give the restaurant the wrong impression that this is OK. It is not a question of whether or not a person is sensitive.....every time you do this, you are incurring damage to your intestinal tract, whether you are symptomatic or not. It just seems counterproductive to go out of your way to eat gluten-free and then let your guard down to eat fried food from shared oil. :o

BostonCeliac Apprentice
BostonCeliac
Posted
  • Author
It was awfully nice of you to post this as I have not been down Hanover St. since I was diagnosed. It's gonna be tough to pass Mike's Pastry Shop and not go in!

Thank you for the head's up. I will have to try this place.

I would like to mention, though, and I hope you are not offended but it is NEVER good to eat food from a shared fryer, ever. By doing this, you will give the restaurant the wrong impression that this is OK. It is not a question of whether or not a person is sensitive.....every time you do this, you are incurring damage to your intestinal tract, whether you are symptomatic or not. It just seems counterproductive to go out of your way to eat gluten-free and then let your guard down to eat fried food from shared oil. :o

Hey Gemini --

It's an excellent point you bring up, and I was actually thinking about it over the weekend. The next time I go I will say something to the staff, although they ARE aware, and mentioned it several times to me.

I found out all of this gluten-free food started with the old general manager (who is no longer there) -- I don't think she had Celiac, but a gluten allergy....

Gemini Experienced
Gemini
Posted
Hey Gemini --

It's an excellent point you bring up, and I was actually thinking about it over the weekend. The next time I go I will say something to the staff, although they ARE aware, and mentioned it several times to me.

I found out all of this gluten-free food started with the old general manager (who is no longer there) -- I don't think she had Celiac, but a gluten allergy....

Glad I was able to get you thinking about it. Not trying to step on anyone's toes but I have had restaurant waitstaff ask me if I was one of those "sensitive" Celiacs who can't tolerate any exposure to gluten, i.e. shared oil, etc. I always have to do my spiel about how there is no such thing as a sensitive Celiac. If you are diagnosed or figure out gluten is a problem through dietary trials, then NO exposure to gluten is how it has to be, as far as what goes in my mouth. There are many people who cheat and they send a bad message to people trying to grasp the art of serving a Celiac in a restaurant. They think the ones that don't cheat are just being anal or something and that's not the case. Having a restaurant in the North End that caters to Celiacs is a Godsend and I want them to get it right so we can go there and pig out without worry! ;)

I was watching the Saturday cooking shows on PBS this past week-end and lo and behold, "Marco" was featured on the show with Todd English. They went into the kitchen and did a Marsala type of chicken dish that looked incredible. I am definitely going there as I really miss my North End dining!

  • 2 months later...
Char Apprentice
Char
Posted

Just to chime in -- Marco is amazing! I've been there twice now; definitely call there in advance to get the bread. The coolest thing is that their menu seems to change seasonally.

-Char

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

Celiac.com Sponsor (A8-M):


Mtndog Collaborator
Mtndog
Posted

We'll have to go in and convince them to get a separate fryer for us- yahoo! Gluten free pasta in the North End.

Lombardi25 Apprentice
Lombardi25
Posted

I went about a month ago before a concert at the Bank of America Pavillion and it was phenomonal, I'm actually going back next week before a Celtics game, I love having an excuse to get into the city and eat there now haha. The bread was fantastic too, which is rare in my experiences thus far. If anyone ever goes searching for it just a word of advice, look closely for it. I ended up walking through the ENTIRE North End to only find out I had passed it about 30 minutes before haha. It's right on Hanover St. but there's only a really small sign that hangs off the side of the building and the restaurant is upstairs above an Italian cafe, so it's really easy to miss.

  • 3 weeks later...
BostonCeliac Apprentice
BostonCeliac
Posted
  • Author

Just thought I'd write again....

I've been there about 8 times since I wrote that first post - I LOVE IT!!! They really do know what they're doing there & the entire staff knows all about celiac. They all had to go through a training...

an UPDATE --- they may be doing a Gluten Free cooking class in the new year!!! I will post again if it happens, but the owner said he'd really like to try it -- they may even teach us how to roll our own gluten-free pasta (they don't do this yet, but are hoping to eventually)...

That bread is to die for!!

  • 2 months later...
PinkLady Newbie
PinkLady
Posted
Very exciting... I just spoke with the people at Marco on Hanover Street in Boston's North End, and they're now serving gluten free options!!!

They have 3 different kinds of gluten-free pasta, they have gluten-free flour to make fried items (although they warned me that they will use the same fryer, so for some, it may not be an option), AND - if you call at least 24 hours ahead of time, they will have gluten-free bread made!

Hooray! Finally -- a place in the North End for me to eat something other than Risotto (although I still love risotto)....

Hi,

thanks for the heads up...I have just been dx/ last week and live on the North shore of Boston...do you know of any people interested in a support group

perahps between Boston and North Shore along Rte. 1?

Thanks.

:Pink Lady

BostonCeliac Apprentice
BostonCeliac
Posted
  • Author
Hi,

thanks for the heads up...I have just been dx/ last week and live on the North shore of Boston...do you know of any people interested in a support group

perahps between Boston and North Shore along Rte. 1?

Thanks.

:Pink Lady

You might want to check out Meetup.com? I think there was one in Brookline for a while. There may be a North Shore one - or you could start it. Good luck!! There are a lot of options on the North Shore!

silk Contributor
silk
Posted

Oh how I envy you people. My family and I visited Boston about 1 1/2 years ago over the week of the 4th of July and absolutely fell in love with your city. I would love to come back. We stayed for 8 days and it was not nearly enough time. We visited before I was diagnosed so I was able to experience all of the wonderful foods you have to offer. One of the saddest realizations that I had after being diagnosed was knowing that I would never again be able to eat a lobster roll or enjoy the Clam Chowder (so buttery and delicious) at the Union Oyster House. And all of the great places to eat at in Fennuil(SP) Hall. And I think we visited Mike's Pastry shop and got the best cannolli I have ever had.

So it is really great to know that when we return again for a visit that there is a restaurant that actually serves gluten free food. When I was first diagnosed I thought traveling would never be an option for me again but I have done so a few times now and can always manage to find place that offers gluten free options.

Thanks again for the information.

Archived

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

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


  • Member Statistics

    • Total Members
      127,983
    • Most Online (within 30 mins)
      7,748
    Kari Shover
    Newest Member
    Kari Shover
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • 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

      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 seron 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. 
    • WildFlower1
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By WildFlower1 · Posted

      Thank you for the reply! Doctors over the years have tested me for everything under the sun and tests are normal, except the decreasing bone density, high FSH (in regards to infertility), lower iron, and all the other celiac symptoms I experience. When I was 15 the infertility started (my whole life growing up I always ate gluten, and always had severe stomach problems, I’m an adult now and I still remember the stomach pain as a child) and then from here, they couldn’t figure out why. At the same time I was having all these celiac symptoms but nobody ever put two and two together.   Eventually in adulthood I went off gluten and dairy and felt better. Later in life, the topic was brought up by doctors, but they could never actually test for celiac because I was off gluten for years.   Just recently multiple doctors brought it up again, and said I should rule it out. So the ruling out of celiac, which is direct correlation with these symptoms, infertility at a younge age, on the edge and getting into osteopenia, etc. etc. is the concern. I was off of dairy for the same time as gluten because it made me sick. I did not surely have adequate calcium/D intake as well over these years.   The matter of concern is to once and for all get celiac ruled out for my own health, a gastro doctor recommended I get it done and other doctors to confirm yes or no to officially rule it out.  For these 6 weeks I have not been eating enough gluten then it seems, if 2-3 slices of bread a day is not really enough. I should increase my intake of gluten then and extend the test time?   Thank you very much for your help!! The test for Immunoglobulin IgA being a value of —> “1.25” shows it is in the normal range of 0.54-4.17 g/L on the test. 
    • trents
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By trents · Posted

      Welcome to the forum, @WildFlower1! The reason you are seeing conflicting results when you research the length of time recommended for doing the "gluten challenge" is that the guidelines have recently been under revision. So there are two components: 1. amount of daily gluten consumption and 2. duration of that amount of daily gluten consumption Recently, the guidelines have been under revision because the medical community was sensing the previous standards were too relaxed, particularly in the daily amount of recommended gluten consumption. The more recent guidelines seem to be calling for higher amounts of daily gluten consumption over (perhaps) as shorter period of time. So, it is becoming a daily minimum of 10g of gluten daily (about the amount in 4-6 slices of wheat bread) for a minimum of two weeks. Personally, I would recommend that amount of consumption be extended from two weeks to four weeks to ensure valid testing. Your Immunoglobulin IgA at 1.25. Was that within normal range? If that one is low, you are IgA deficient and other IgA test results cannot be trusted. But regardless of whether or not you have celiac disease or NCGS (Non Celiac Gluten Sensitivity) the antidote is the same, namely, a gluten free diet. What would you do different if you had a more confident differential diagnosis? And there are other reasons for the development of osteopenia/osteoporosis that you probably should explore. Are you on any serious supplementation for D3 and magnesium?
    • WildFlower1
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By WildFlower1 · Posted

      The results of my blood tests after 4 weeks: *Tissue Transglutaminase Ab IgA —->   “<0.5 NEGATIVE” *Immunoglobulin IgA —-> “1.25” *Deamidated Gliadin peptide Ab IgG —-> “<0.5 NEGATIVE”    
×
×
  • Create New...