Gluten Free Sweets - Delivered

As I think about all of my choices for gluten-free sweets this Thanksgiving, I've decided to give thanks to some wonderful local bakeries.

Miglet's Gluten-Free Bakery

Katie Alin started her Walnut Creek-based bakery after noticing a lack of desert options for those bound to a gluten-free diet, including her own mother! Her mother, Elaine Taylor, is a prominent figure in the San Francisco Bay Area's celiac community and annually hosts The Taylor Family Foundation's Celiac Camp, which I was fortunate to be a part of this past July. Katie's cupcakes, cookies, cakes and pies are available for delivery throughout the Bay Area and are also available locally at Mariposa Baking Company and Draeger's Markets.

In standard form, most of her cupcakes and treats include dairy ingredients. But the best part of her local business is that all orders are customizable! She is more than happy to create treats free of dairy, casein, nuts and eggs!

Miglet's Gluten-Free Bakery

925-818-0087

katie.alin@gmail.com

Cups and Cakes Bakery

Jennifer Emerson started her cupcake business out of her kitchen in 2007. After amassing a loyal fan base, Jennifer has just recently (this past weekend!) opened a retail location at 451 9th Street in San Francisco. Her cupcake flavors are out of this world; here's a sampling:

Grasshopper: Dark chocolate cake with peppermint frosting and topped with a junior mint

Coconut S'mores: Coconut cake with dark chocolate ganache and 7-minute frosting

Pancake Breakfast: Maple bacon cake with maple buttercream and bacon

Jennifer started making "regular" cupcakes but has since expanded to offer cakes free of sugar, gluten, dairy and egg! For my birthday this past July I ordered a dozen mini Rich Red Velvet cupcakes with cream cheese frosting and red sprinkles, all gluten- and dairy-free. They weren't just a hit...they were a home run. I don't think it's possible to explain how absolutely delectable they were (not to mention the adorable bright pink packaging). Suffice it to say, I've been trying to come up with an occasion to order them again. Maybe she can do turkey-flavored cupcakes? I wouldn't put it past her.

Cups and Cakes Bakery

451 9th Street

San Francisco, CA 94103

415-437-CUPS (2877)

order@cupsandcakesbakery.com

Mariposa is now in San Francisco!

Mariposa, my favorite "local" gluten-free bakery, has just gotten a little bit more local! As of yesterday, the bakery has a permanent kiosk in the famed San Francisco Ferry Building. There are still a few early kinks (no credit card payment processor, and an empty refrigerator), but you can pick up freshly baked gluten-free baked goods every day of the week!

I just dropped by for lunch and picked up a 2-pack of multi-seed bagels, a loaf of their new focaccia and, naturally, a chocolate chip cookie. As I oogled over the offerings, a woman walked by and proclaimed, "Gluten-free bagels?! I haven't had a bagel in 10 years!" Yet another satisfied customer :)

This location doesn't offer all of the luxuries of the original Oakland shop, so you can't get your bagel toasted or have it slathered in cream cheese. BUT, you can walk down the aisle to Farm Fresh To You and load up on organic condiments and snacks. I picked up some hummus for my bagel, along with a bag of Majan's "Bhuja"snack mix, which is both vegan and gluten-free. The multigrain noodles and chips are made out of yellow peas, chick peas, sunflower oil, rice, potato, tapioca and sesame seeds! A great crunchy find!

Gluten-Free Casein-Free (GFCF) Card

Gluten sensitive patients often cannot tolerate dairy products. Read more about the reasons behind this here. If gluten wasn't tough enough to explain, having to discuss casein as well can be quite tricky. I finally put together GFCF cards that I can use at restaurants:


I HAVE CELIAC DISEASE and must adhere to a special diet, or I can become ill. I would be most grateful for your help in choosing a meal I can safely enjoy.

1. I CANNOT EAT
WHEAT, RYE, BARLEY, OATS or foods made from them like: flour, bread, pasta, pancakes, flour tortillas, pastries, breaded or battered foods, croutons and oatmeal. Surprisingly, these also contain wheat: white and malt vinegar, soy sauce, teriyaki sauce and beer.*

MILK or foods containing milk like: cheese, butter, yogurt, ice cream and whey. The casein protein may be added to imitation dairy products such as soy cheese in the form of caseinate.

2. PLEASE CHECK
These foods in particular MAY contain ingredients from section #1. PLEASE CHECK with the chef and read labels*: dressings, marinades, sauces, stews, meat and egg substitutes, processed meats (e.g. sausage), bouillon, packaged broths and packaged spice mixes. If the ingredients are unknown, please do not serve it to me.

3. I CAN EAT
most foods not made with items from section #1. For example: fresh meat, rice, corn, potatoes, eggs, fresh vegetables and fruit, beans, nuts, oil, salt, sugar, tofu and pure spices, just to name a few!

IMPORTANT:
I can also get sick from cross-contamination. If a utensil, preparation or cooking surface is used for foods I can’t eat, please clean it before using it for my food. Also, if water or oil is used to cook foods I can’t eat, please do not use it to cook my food.

* Please also avoid these ingredients, which may be derived from wheat, rye, barley or oats: any form of malt, food coloring, artificial flavorings, or modified food starch.




ESTOY ENFERMO DE CELIAQUÍA y debo seguir una dieta especial o me puedo enfermar. Por favor ayúdeme a preparer una comida que no me haga daño.

1. NO PUEDO COMER
TRIGO, AVENA, CEBADA, CENTENO ni nada preparado con estos alimentos, incluyendo*: harina, pan, pasta, hotcakes, tortillas de harina, pastels, comidas empanizadas o capeadas, crutones, avena ni, aunque parezca extraño, vinagre, salsa de soya, teriyaki o cerveza,*

LECHE o alimentos que contengan lácteos como: queso, mantequilla, yogurt, helado y suero.

2. POR FAVOR CHEQUE
Estos platillos en particular PODRÍAN contener ingredients que no puedo comer. POR FAVOR CHEQUE con el chef: aderezos para ensaladas, salsas marinadas, salsas, estofados, substitutes de carne y huevo (“fillers”), embutidos (salchichas), caldos enlatados y en polvo, y especias pre-enpaquetadas. Si no está seguro de que algún ingredient no me vaya a hacer daño, por favor no utilice el ingrediente.

3. PUEDO COMER
casi cualquier alimento no preparado con los ingredientes arriba especificados. Por ejemplo: carne fresco, arroz, maíz, papas, huevos, vegetales y frutas frescas, frijoles, nueces, aceite, sal, azúcar, tofu, y especias puras, por mencionar algunos.

IMPORTANTE: Si utilize las mismas superficies de trabajo o utensilios de cocina para preparer alimentos que no puedo comer, por favor lávelos bien antes de preparer mis alimentos. Por favor no utilice la misma agua o aceite que usó para preparer alimentos que no puedo comer.

* Por favor evite también los ingredientes siguientes ya que pueden derivarse del trigo, la avena, la cebada o el centeno: cualquier clase de malta, colorants y saborizantes artificales, almidones no identificados.

Terzo

Date & Time: Monday, June 22, 2009 @ 7:30pm
Company: Steve & Bernadette
Crowd: Upscale “neighborhood” crowd
Decor: Modern yet warm and inviting
Service: Gluten-knowledgeable and willing to alter meals
Devour: Roasted Winter Vegetables (without the brown butter) and Roasted Wild Mahi Mahi with garbanzo beans

This neighborhood restaurant is truly an upscale gem in the casual Marina dining scene. Terzo means “third” in Italian, and you will recognize this motif in the grouped trifecta of light bulbs hanging throughout the restaurant. The atmosphere is very warm, and the exposed brick and “wall of wine” add to a very urban, streamlined feel.

The wait staff is very accommodating. And, seeing as I’ve been to the restaurant multiple times, they are very comfortable with providing a gluten-free meal. The menu consists of both small and large plates, with the small plates meant for sharing. I thoroughly enjoy the Roasted Winter Vegetables small plate, which I order sans butter. The vegetables normally include sweet potato, yam, squash and various other roots. And the Mahi Mahi is served on a large bed of garbanzo beans, which provides a nice tough texture against the soft fish. The items on the menu change regularly, but I always feel confident that they can conjure up a suitable gluten-free meal. Terzo is a wonderful stand-by, and it doesn’t hurt that it’s only 4 blocks from my house!

Terzo
3011 Steiner Street
San Francisco, CA 94123
415.441.3200

La Terrasse

Date & Time: Wednesday, June 24, 2009 @ 7:30pm
Company: Gabrielle, Loretto, Lorna & Tim
Crowd: A mix of tourists and locals
Decor: French bistro feel
Service: Scatter-brained, but authentically French
Devour: Salad Nicoise.

When my mom told me she was driving out to San Francisco with my aunt from Ireland, I knew there was only one place we could eat dinner: La Terrasse. There were three reasons behind my decision:

1) The parking lot. For anyone who knows my mother and her neurotic driving habits, you know that she can’t parallel park and she’d rather hike 5 miles to the restaurant than risk getting a “nick” on her car. A restaurant with its own parking lot is a blessing.
2) The view. It’s location in the Presidio provides an unobstructed view of the Golden Gate Bridge, unless it’s foggy of course.
3) The Nicoise Salad. The tried and true gluten-free staple is available for both brunch and dinner!

La Terrasse is located in the Presidio and offers both indoor and outdoor seating. The view and location attracts a mix of tourists and locals, some still in their cycling gear. The restaurant is a great brunch spot, especially on a sunny day, but I also learned it’s very accommodating for dinner as well.

La Terrasse
215 Lincoln Blvd.
San Francisco, CA 94129
(415) 922-3463

Zadin

Date & Time: Wednesday, July 8, 2009 @ 7:30pm
Company: My birthday guests!
Crowd: Funky Castro crowd + eager gluten-free diners!
Decor: Modern and polished
Service: Beyond sweet and accommodating; VERY knowledgeable about all things gluten-free
Devour: Cha Gio Imperial Rolls (shrimp, pork, glass noodles, wood ear mushrooms, taro, jicama, carrots and shallots wrapped in rice paper) and Pho Ap Chao Pan Fried Pho Noodles (shrimp, chicken and mixed vegetables served on wedges of pan-fried Pho noodles)

I’m truly embarrassed that I have not written a review for this fabulous restaurant sooner. Zadin is one of VERY FEW restaurants in San Francisco that actually promotes its gluten-friendly menu. Gluten-free items are marked with a “GF.”

Zadin offers authentic Vietnamese cuisine in a modern setting. The restaurant, with modern light fixtures and funky art, has a clean and polished look to it. I chose to eat at Zadin for my 25th birthday and, for once, be able to order appetizers for the entire group to eat. We started out with the Imperial Rolls, which were flavorful and absolutely delectable. For my main course, I ordered the Pan Fried Noodles – the pho noodles are formed into a cake-like square and pan-fried, producing a crispy texture complimented with a meaty sauce.

The reality of Celiac Disease is that I often find myself telling chefs to remove all flavor in order to feel safe that my meal will actually be gluten-free. At Zadin, most of the complex, flavorful dishes are naturally gluten-free and the restaurant has come to specifically target gluten-free diners. Show your support and dine at Zadin!

Zadin
4039 18th Street
San Francisco, CA 94114
415.626.2260

Kokkari

Date & Time: Saturday, April 4, 2009 @ 9:30pm
Company: Jonathan, Carrie and Steve
Crowd: Always.
Decor: Warm, slightly rustic decor.
Service: Top notch. Even the bartenders know everything on the menu.
Devour: Sparaggia (oven roasted asparagus with dill & lemon vinaigrette; server excluded the feta & confirmed that the vinaigrette was made with wine vinegar), Psari Psito (whole sea bass filled with braised greens, lemon and Cretan olive oil) and a 2004 Opus One

Kokkari is a Greek restaurant named after a small fishing village. Although this Financial District hot spot is packed every single night of the week, it doesn’t have the typical modern feel. Once inside, there is a distinct European, old-world vibe with a huge fireplace, vaulted ceilings, dim lighting and great pottery/décor.

Hands down, this is my favorite restaurant in the city. The menu at Kokkari is composed of a variety of appetizers that can be shared, but – being a Celiac – I no longer understand the concept of “shared” plates. Nevertheless, the restaurant is incredibly accommodating. In fact, despite the crowd, the chef came out to speak with me personally about my gluten-free options. The Sparaggia (asparagus in lemon juice) was a refreshing way to start off the meal. I then went on to their daily Psari Psito (traditional grilled whole fish). The fish is grilled in a wooden basket, rather than directly on the grill. The result is a crispy skin on the outside and incredibly moist “meat.” It also avoids the age-old contamination problem common to mixed-use grills. I will be back! In fact, I already have...

Kokkari
200 Jackson Street
San Francisco, CA 94111
(415) 981-0983

Bushi-Tei

Date & Time: Friday, April 3, 2009 @ 7:30pm
Company: Jeff, Tiffanie and Steve
Crowd: What crowd? The space was small but relatively empty - and our server implied that our 7:30pm dining time was much later than their usual crowd
Decor: Sleek and modern décor with a woodsy feel, but it’s all about the toilets!
Service: The server knew the menu inside and out
Devour: Kabocha puree soup (a dairy-free soup comprised of kabocha and vegetable stock), Big eye tuna with rock shrimp risotto (without the cheese), crispy shallot and coconut red curry nubé, and a 2006 Enkidu Russian River Valley Syrah.

Being a Japanese-French fusion restaurant, Bushi-Tei has remarkably inventive dishes. It probably doesn’t hurt that they’ve previously received a Michelin Star.

Kabocha is a Japanese pumpkin. Seeing as I’m a fan of pumpkin-everything, from candy corn to pie, I had to start off my meal with this dairy-free soup. The waiter was extremely knowledgeable about the menu and was able to guide me to the tuna and shrimp risotto for my main gluten-free course. Although the tuna was bland, it was very fresh and went well with the creamy risotto. But, enough about the food – it’s all about the toilets! Bushi-Tei stayed true to its roots by installing $5000 Japanese TOTO toilets in the unisex bathrooms. Heated seats and front/rear cleaning options? Amazing.

Bushi-Tei
1638 Post St
San Francisco, CA 94115
415.440.4959

Town Hall

Date & Time: Saturday, March 28, 2009 @ 9:00pm
Company: Alex, Shani, Freddy & Steve
Crowd: Upscale foodies who rely on the tried-and-true
Decor: Modern urbanity meets New England simplicity inside an old rose-brick warehouse. The 111-seat room is open and buzzing with a long mahogany bar stretching from the entry.
Service: Renowned for being top notch
Devour: Asparagus Salad with prosciutto and a poached egg (minus the croutons & salad dressing); Snapper with mushrooms and spinach; Staete Landt Pinot Noir from Marlborough, New Zealand

Town Hall has been a popular SOMA staple since 2003. The building's brick shell houses a large open space, which is marked by starburst chandeliers salvaged from a 1930s Spanish Harlem movie theater. The off-white bead board wainscoting give the room a period appeal, but the clean lines keep it modern. And the flock of business people during the popular lunch sitting maintain that modern edge.

Town Hall is renowned for its excellent service. My waitress was extremely helpful in guiding me through the menu and selecting a snapper that arrived perfectly seared. This restaurant is a great stand-by for quality food in a modern, yet cozy (even Christmas-like!) atmosphere.

Town Hall
342 Howard St
San Francisco, CA 94105
415.908.3900

South Food + Wine Bar

Date & Time: Friday, March 27, 2009 @ 9:00pm
Company: Steve
Crowd: Trendy 30-something SOMA crowd and business commuters (as Caltrain is across the street)
Decor: Surprisingly small space decorated in a decidedly modern fashion. The colorfully tiled bar is Maori-inspired (Maori are the indigenous Polynesian people of New Zealand) and the eye-catching bent plywood overhead light fixtures add a touch of "down-under drama"
Service: Although we reserved a table, we chose to sit at the bar because that meant we would be getting service directly from Jared, the General Manager (and Aussie)
Devour: Tasmanian ocean trout with beans and salsa verde; Asparagus with prosciutto on the side; a "silky" Pinot Noir

South Food + Wine Bar is San Francisco's first and only Australian restaurant, opened in October 2007. The cozy 50-seater consists of modern white chairs and barstools, and a 16-foot communal, table. Due to its size (and quality food), the restaurant remains busy into the night.

The traditional table-bread is presented alongside dipping bowls of olive oil and a dukkah blend. I usually skip this descriptive part of the meal because, obviously, bread is not the friendliest of options for the gluten intolerant. However, I thought the dukkah would be worth mentioning because a) Steve could not stop oogling over it, and b) it's gluten-free! Dukkah is a dry mixture of chopped nuts (either hazelnuts or chickpeas) with sesame seeds, pepper, coriander, cumin and salt. Besides being a common dip for olive oil-soaked bread, it can also be sprinkled on salads or used as a crust or "breading" for fish or chicken.

As it turns out, Jared (the General Manager & native Aussie) has a few friends with Celiac, so he felt very comfortable pointing out possible dining options for me. He said the lamb and trout were his two favorite entrees, so I selected the Tasmanian trout. To ensure the meal was gluten-free, Jared told the kitchen to prepare the dish without its traditional broth - and, when the dish came out with the broth, Jared made the server do a quick 180 degree turn and sent it back to the kitchen. He was very apologetic, but the wait was well worth it - the trout was delicious, especially with the "salsa verde" which can be likened to a pesto sauce. I skipped an appetizer and instead just opted for a side of asparagus with proscuitto.

South also has a rotating selection of boutique wines from Australia, New Zealand and even South Africa. Interestingly enough, their wine menu is separated by style - for example, "silky" and "gutsy" - rather than varietal. Jared recommended a silky Pinot Noir, and I'm embarassed to have forgotten the name because I enjoyed it so much! Is it odd that it tasted like candy? Either way, South Food + Wine Bar was a very cozy, enjoyable spot - and I hope to let others in on the secret very soon.

http://www.southfwb.com/
330 Townsend St, Suite 101
San Francisco, CA 94107
415.974.5599

Pane e Vino

Date & Time: Monday, March 23, 2009 @ 8:45pm
Company: Steve
Crowd: Local Cow-Hollow crowd, with a combination of first-dates and neighborhood regulars (who tend to be older)
Decor: Very casual and cozy with white linen tablecloths; old world charm
Service: Always friendly, accommodating & welcoming
Devour: Brown rice penne with rock shrimp, asparagus and tomatoes

A pizza and pasta joint on my gluten-free list? Absolutely! Pane e Vino does not offer gluten-free pasta, but they are more than willing to cook it if you bring your own. Luckily, The Real Food Company has a store a few blocks down and you can easily swing by to pick up a bag of Tinkyada Rice Pasta (which happens to be my favorite).

Pane e Vino has a separate menu of daily specials, which highlights fresh seasonal vegetables and new pasta/risotto/pizza combinations. I tend to order my pasta sauce/toppings off this menu because I have an affinity for "new" things, plus I come to this restaurant all the time so it's nice to switch it up. I am completely comfortable with Pane e Vino's kitchen staff as they always cook my pasta in a clean pot of water and alert me of any sauces which may contain vinegar. However, make sure to request the pasta "al dente" as brown rice pasta tends to cook quicker than normal pasta - I've only had to suffer through mushy pasta once. A great neighborhood staple!

http://www.paneevinotrattoria.com/
1715 Union Street
San Francisco, CA 94123
415.441.2111

Midi

Date & Time: Friday, March 20, 2009 @ 8:45pm (Opening Night)
Company: Steve
Crowd: Mix of the I-need-to-be-the-first-Yelp-review'ers and Galleria Park Hotel guests
Decor: Sleek and modern with crisp lines and monochromatic color scheme with punches of color. One entire wall is painted with a bright mural of flowers and a dark-haired, cartoon-looking woman – I appreciated the color, but not the Bratz doll look-alike.
Service: Extremely pleasant and accommodating to the gluten-intolerant
Devour: Mixed Mesclun Salad (with green apples, shaved fennel & olive oil substituted for their red wine vinaigrette), Pan-Roasted Alaskan Cod (with braised corona beans, baby leeks, spring garlic and pistou), and a glass of Cartlidge & Browne's 2007 Napa Valley pinot noir.

Although you can't miss the bright green sign outside Midi, you might miss the actual dining room. Walking off the street, you immediately find yourself in a small bar area. I had to be directed to the set of stairs on the right side to actually enter the restaurant. The restaurant itself is split into 2 dining areas, a darker, sunken room in the back and a brighter, larger room in the front overlooking Sutter Street.

I make a majority of my dinner reservations on OpenTable – the "Special Requests" box is far and away my favorite feature. I can write a note about my gluten-intolerance and related diet restrictions and be confident that this information is relayed to the restaurant. Midi was no different – and the hostess made a special point of thanking me for giving the chef ample warning. She said the chef had already examined the ingredients of all entrees and was prepared to accommodate in any way. Bravo! After choosing my mixed salad (with olive oil) and pan-roasted Alaskan cod, my server confirmed that both dishes could be prepared gluten-free, and he was correct! The cod was cooked perfectly and served on a bed of corona beans. The beans were a little harder than I would have imagined, but good nonetheless. My glass of Cartlidge & Browne pinot noir was also tasty, but I'll be sure to try the Midi-rita cocktail the next time around.

Being fairly close to the financial district, and open for lunch, I can imagine this will become another power lunch spot. But it shouldn't be overlooked for dinner, because the chef aims to please.

http://midisanfrancisco.com/
185 Sutter Street
San Francisco, CA 94104
415.835.6400

Press

Date & Time: Saturday March 14, 2009 @ 10:00pm
Company: Steve
Crowd: Well-heeled foodies and private celebrities (namely Evan Handler/Harry from Sex & The City and a comedian from Reno 911)
Decor: Glass-paneled farmhouse with high ceilings and a casual yet sophisticated interior design, allowing for a very unpretentious vibe
Service: Could be more attentive (slight confusion about WHO was actually waiting on us, and somewhat slow given the restaurant was fairly empty at 10pm), but pleasant overall
Devour: 8 oz Filet Mignon with Sauteed Spinach on the side. I also stole the Carmelized Bananas off my date's Profiteroles desert plate.

Located adjacent to Dean & DeLuca, the exterior of Press is somewhat unassuming. However, at night, with lights wound around tree limbs and a barrier wall separating the restaurant from the busy St Helena highway, the atmosphere was calm and magical. The interior space is anchored by a wall of wine on one end and a large fireplace on the other. Like many Napa Valley restaurants, the menu is centered around fresh, seasonal ingredients that are farmed locally. This is why the menu changes on a daily basis, but steak is always the highlight!

Given the overall vibe of the restaurant, I really wanted to like it...and I did, but my stomach did not. When dining in a high-end establishment, it is easy for the gluten-intolerant to become more lax. I usually grill the waiter to make sure he understands the limitation of my disease (no gluten! no vinegar! no cross-contamination!), but when you're in a nice restaurant you can wrongly assume that they are fluent in preparing gluten-free meals. My filet mignon was absolutely mouth-watering and gave off a distinct roasted hickory flavor. [Side Note: I ordered my steak Medium-Rare and it came out Medium, and my date ordered his stake Medium-Plus and it came out Well.] I'm assuming the gluten culprit was either in the sauteed spinach (supposedly sauteed in vegetable stock and olive oil) or the glazed bananas off the profiterole desert plate.

I would like to say I'd go back, but I would be very hesistant. If I do, you can be sure the waiter will get an earful from me.

http://www.presssthelena.com/
587 St Helena Hwy S
St Helena, CA 94574
707.967.0550

Spork

Date & Time: Friday March 13, 2009 @ 9:15pm
Company: Steve
Crowd: Mission-hipsters and those that love them (AKA girls with blue-dyed pig tails & others willing to dine with said pig-tailed-girls)
Decor: Converted KFC which has taken on the vibe of a modern American diner. The stainless steel hood from the original KFC fryer has been bolted to the ceiling as lighting, and the re-upholstered booths are crisper versions of those that came before.
Service: Extremely friendly and accommodating - we even got a special visit from Chef Bruce Binn!
Devour: Dinner Salad with butter lettuce, organic radishes and walnuts (I ditched the shaved parmesan and dijon vinaigrette for olive oil & lemon slices), Pacific Halibut with roasted brussel sprouts instead of the spaetzle/bok choy/baby carrot/whole grain mustard butter mix & a glass of Baker Lane Pinot Noir from the Sonoma Coast

Reservations are a must as this hipster Mission spot was still crowded at 9:30pm and there was a constant crowd waiting for a table. Despite the interior's clean lines and the chic gray/orange color combination - make no mistake, you are in the Mission. Graffiti tags are scribbled on the outside windows and a crazy, drunk guy (maybe both, maybe neither) started banging on the windows while we were eating.

Spork is definitely geared towards the gluten-tolerant. The restaurant is famous for their Original Recipe Pull Apart Rolls with whipped honey butter - warm from the oven, they're crusty on the outside and soft on the inside (or so I'm told). And, the bill comes out with mini chocolate sandwich cookies in the shape of a burger! That being said, the server was extremely vigilant about checking that everything I ordered could be prepared gluten-free, and the chef even came out to ask if I would like lemon juice dripped on my halibut! The Dinner Salad came out in a heaping tower of butter lettuce, which was as plain as could be - but I needed a good palate cleanser after gorging on Easter candy earlier that evening. For my entree, I was in the mood for some fish, but my server warned that the vegetables sides accompanying the dish were marinated in a sauce that included vinegar. The server suggested I substitute the existing sides for roasted brussel sprouts...he must be a mind reader because I love brussel sprouts! Typically, when a main sauce has to be excluded, I ask that my entree be prepared with olive oil and I accept the fact that it will taste bland. There was nothing bland about my halibut entree - Chef Bruce Binn went out of his way to create a new flavor for the dish and it was delicious! Hats off to the Chef!

http://www.sporksf.com/
1058 Valencia St
San Francisco, CA 94110
415.643.5000

The Tipsy Pig

Date & Time: Sunday March 8, 2009 @ 8:00pm
Company: Steve
Crowd: "Marina" crowd who are convinced that the relative new-ness of the bar compensates for the fact that they're sitting at a bar drinking all day
Vibe:Very loud, crowded bar in a pub-like setting; Large outside drinking garden will be a bonus on warm nights
Decor: Kitschy with a hodgepodge of old pictures and memorabilia on the walls & a dining room dressed up as a library
Service: Need help spotting a server? Look for the girls in mismatched vests
Devour: Roasted Vegetables with rosemary, lemon zest and chili flakes & Seared Day Boat Scallops with romesco, blood orange and fennel-watercress salad, accompanied by a glass of Baker Lane Syrah from the Sonoma Coast

My first thoughts? Wow, this place is loud. The entrance leads directly to an uber-bustling bar, which is then separated from 2 different dining areas, as well as an outdoor 50-seat patio. The different zones mean the dining noise-level is a lot more manageable. While most soak-up the gastropub atmosphere with a beer or cocktail, I ventured into their fairly extensive wine list. With over 20 different wines by the glass, I was able to pick out a smooth Baker Lane Syrah - a nice pick for syrah fans.

I told the waitress that my gluten allergy expanded beyond the typical wheat/rye/barley items as I'm also sensitive to vinegar, which is distilled from wheat. She made special note of this fact and made 2 substitutions for my entree - olive oil vs vinegar on the salad & romanesco sauce (which includes vinegar) on the side. Without the romanesco sauce, I could tell I was missing a key flavoring ingredient - but the scallops were cooked perfectly and still blended well with the blood orange salad. Plus, I ordered the roasted vegetables as a side & they came out fresh and savory. The blend of brussel sprouts, parsnips and potatoes meshed very well.

It's one of the places you think about going to go because it seems convenient (being a laid-back restaurant on Chestnut St), but then you get there and it's packed and you wish you had a reservation. Ya know, one of those places.

http://www.thetipsypigsf.com/
2231 Chestnut St
San Francisco, CA 94123
415.292.2300

Dosa on Fillmore

Date & Time: Friday February 27, 2009 @ 9:00pm
Company: Kiyoka, Terry, Roni, Katie & Kristen
Crowd: Young, pre-party crowd
Vibe: Airy, sophisticated space with South Indian flair
Decor: Large handcrafted chandeliers & several large, vibrant photographs illustrating South Indian culture
Service: Pleasant, but busy - it's a very large space to manage
Devour: Bagara Baingan (baby eggplant, Andhra peanut sauce, sesame seeds & tamaring) and a Spring Dosa (masala dosa combined with fresh vegetables including peas, carrots, cabbage and red onion)

I was beyond impressed that this restaurant was so busy at 9pm, given its expansive 2-floor space (and the recession). Dosa on Fillmore is the much larger sibling of the original Dosa in the Mission. Before I go any further, I have to declare this restaurant as one of the most gluten-free- friendly dining spots in San Francisco! They provide a guide for special dietary needs on their website, specifying whether each menu item contains nuts, dairy, asafoetida and/or wheat. Asafoetida is an herb which is sometimes pulverized with wheat flour - so make sure to avoid this ingredient as well!

Armed with my special guide, I was actually able to freely share food with the table! How liberating! Dosas are a South Indian delicacy made from rice and black lentils - and, given the restaurant's name, they are the most popular item on the menu. Stuffed with fresh vegetables, the Spring Dosa was light and fresh. I recommend splitting two entrees with a friend as the dosas are large but somewhat monotonous in flavor. So, in addition to the Spring Dosa, I also tried the eggplant curry. Ooooh spicy! Yet another reason to split entrees...the curry needs a dosa to soak up all of the explosive flavor!

Simply by loading a dietary guide on their website, Dosa has earned itself a spot on my list of "go-to" restaurants in San Francisco. Go to Dosa and eat gluten-freely!

http://dosasf.com/
1700 Fillmore Street
San Francisco, CA
415.441.3672

Chez Papa Resto

Date & Time: Friday March 6, 2009 @ 9:30pm
Company: Steve
Crowd: Well-dressed fashionable bunch in their 30s
Vibe: Intimate setting with soft lighting juxtaposed with bustling bar and large communal table; Crowded late-night
Decor: Gothic/Parisian loft with textured, dark tile walls, black chandeliers and a large, ornate orange couch
Service: Very French, yet very helpful
Devour: Dungeness Crab Salad with Mango, Piquillo Pepper Coulis and Shaved Celery & (gluten-amended) Seared Maine Scallops with Roasted Squash, Chestnuts, Apples and Pomegranate Glaze

Located in Soma's up-and-coming Mint Plaza complex, Chez Papa Resto is the sibling of Chez Papa Bistrot in Potrero Hill. Make sure not to confuse the two - I accidentally made reservations for the wrong restaurant! Upon arriving, I was immediately struck by the amazing Ian Schrager-esque decor...dark and decadent. How have I not been here before?! The next star came for the mind-blowing cocktails. I have been known to leave wounded soldiers (unfinished alcoholic drinks), simply because it's more of an effort for me to drink them than to abandon them. This was not the case at Chez Papa - the blood orange margarita with spicy/salted rim was gulp-worthy. After explaining my dietary restrictions to the waiter, I asked if the seared scallops would pass the test. His answer was a resounding no, but he offered to check with the chef if any adjustments could be made. I'm not exactly sure what substitutions occurred...but the scallops arrived 100% gluten-free and were absolutely delicious. And my crab salad starter was also excellent.

I've heard the restaurant serves brunch as well as offers outdoor seating. This would definitely alter the vibe of the dining experience, but I am eager to give it a shot.

http://www.chezpapasf.com/resto/home.html
4 Mint Plaza
San Francisco, CA 94103
415.546.4134

A5 Steak Lounge

(Before, as Frisson)


(After, as A5)

Date & Time: Saturday February 28, 2009 @ 8:30pm
Company: Steve, Alex and Shani
Crowd: Owner Steven Chen's friends, family and special guests
Vibe: Upscale, but could potentially give off the overdone "hotel lounge/restaurant" vibe
Decor: Sleek update to Frisson's $4mm renovation with separated dining and lounge areas
Service: Repeatedly apologetic that they were still in a "soft opening" phase
Devour: NY Steak, Sauteed Spinach and Broccoli Rabe; Table also had Hamachi Shooters, Truffle Fries, Mac n' Cheese and Mashed Puree


A5 Steak Lounge recently took over the old Frisson space in the Financial District. The decor remains largely the same (dotted-lighting ceiling, abstract glass panels), but the orange couches have given way to cream-colored booths in order to provide a sleeker look. The restaurant doesn't open till mid-March, but it is currently in an extended "soft opening" phase. Full-service dinner is available only to friends, family and special guests, while the restaurant is open to the public for happy hour on Thursdays and Fridays.

I'm going to refrain from giving A5 a formal rating until the restaurant officially opens. The discounted soft-opening menu included $13 New York steak, which is hard to believe - until you actually tasted the steak, which was unusually fatty. But, the menu did include a disclaimer that the restaurant is not serving its namesake A5 beef (the highest grade of Japanese Wagyu beef) until the restaurant opens. On the positive side, I heard the Hamachi Shooters were amazing. Unfortunately, I could not try one because the ponzu sauce includes soy sauce (and therefore gluten). I told the waiter about my allergy and he went into the kitchen to personally verify what I could/couldn't eat with the chef. I appreciated this effort, but I probably wasn't as explicit as I should have been - so I blame myself for getting sick that night. Like at the famous Mastro's Steakhouse, some chefs use a wheat-based rub on their steak. This can sometimes go unnoticed by those who aren't gluten-vigilent, and might have been the source of my glu-tack. Along with my steak, I also had sauteed spinach and brocolli rabe. And my table shared the truffle fries, mac n' cheese and mashed puree, the latter of which received good reviews.

A5 definitely has potential, but I can not give it an accurate rating based on a) a "friends and family" crowd, and b) a discounted, unrepresentative menu. "I'll be back."

244 Jackson Street
San Francisco, CA
415.989.2539
Email for reservations: rsvp@a5steakhouse.com

Chiaroscuro

This Roman-style Italian restaurant is located across the street from the Transamerica Pyramid. The decor is tastefully simplistic with poured-concrete benches lining the walls. As can be seen in the third picture (borrowed from www.foodhoe.com), the concrete is softened with fluffy down pillows, while the open kitchen and sleek color pallet contribute to the industrial-chic atmosphere.

I went for an early 6pm dinner - at which point the restaurant was fairly empty. However, before my meal was done, every single table was filled. The restaurant is known for its homemade pasta - unfortunately, that's not a very gluten-free option. As I explained my situation to the waiter, he coolly responded that the kitchen could prepare my entree (quail, ribeye steak, lamb, pork chop, ahu tuna or red snapper) in ANY way I desired! A simple fish grilled with olive oil and lemon? What, is that it? And from my cushiony concrete seat, I could look directly into the open kitchen in order to supervise. Needless to say, we all left stuffed.

Chiaroscuro serves great old-world Italian dishes in a sleek, modern environment. Bravo.

http://www.chiaroscurosf.com/
550 Washington St
San Francisco, CA 94111
415.362.6012

Eating Gluten-Free (and fabulous) in Maui

This is my guide on how to eat well AND gluten-free in Maui.

Advanced notice is always a good thing. I called in to make reservations a week ahead of time & asked the hostess to add a special note to the reservation that said I had a gluten allergy – every single restaurant I called seemed very appreciative of the advanced notice.









Down to Earth Food Market.As soon as you leave the airport, drive 1.5miles to this organic supermarket. They have a great selection of organic foods, including gluten-free options! Bread, cookies, cereal, snack bars, crackers, chips…the works. They also have a casual food bar with organic foods such as brown rice, steamed vegetables, tofu, etc – and all ingredients are listed, including their use of wheat-free soy sauce.

http://www.downtoearth.org/
305 Dairy Rd
Kahului, Hawaii 96732




























Lahaina Grill. The restaurant is pricey, but the food was delicious and their gluten-free service was superb. As soon as I sat down, our waiter – Richard, also the head sommelier – came over and asked which one of us had a gluten allergy (see Pt #1…advanced notice is a good thing!). He was very knowledgeable about the menu and what I could/could not eat. I eventually chose the Warm Pecan Crusted Goat Cheese & Baby Arugula Salad (with pears, roasted beets & olive oil instead of the Poha berry honey-mustard) & the Seared Lion Paw Scallops (with corn, spinach & asparagus instead of the celery root mash & lobster champagne essence). Both dishes were great…the scallops were some of the best I’ve ever had.

http://www.lahainagrill.com/
127 Lahainaluna Rd
Lahaina, HI 96761
808.667.5117






























Feast at Lele. Maui has 2 main luaus – the Old Lahaina Luau & the Feast at Lele. From what I read, the Old Lahaina Luau is more traditional and showcases the dancing vs the food (which is served in a buffet format). The Feast at Lele shares the same chef with the Pacific’O restaurant, so the food is supposedly the highlight, while the dancing is sparse. I originally made reservations for the Old Lahaina Luau where the hostess offered up 2 gluten-free options instead of the buffet, either lemon thyme chicken or a beef dish. However, my hotel concierge said the Feast at Lele was a more romantic luau b/c you have servers presenting you with food at your table vs getting up to go the buffet. While the servers knew I had a gluten allergy…they had spotty knowledge of the ingredients in all the dishes…so there was a lot of running back and forth to the kitchen. Needless to say, I didn’t get sick…but, then again, I didn’t really eat much either.

http://www.feastatlele.com/
505 Front St
Lahaina, HI 96761
808.667.5353
















Cilantro Fresh Mexican Grill. This is a Chipotle-like Mexican restaurant. Although the employees didn’t understand what a gluten allergy was – they were more than accomdating when I told them what I wanted to eat. I asked for a corn taco with black beans, lettuce & chicken – and I told them not to grill any part of it b/c my food couldn’t touch a grill where flour tortillas are also cooked. I got exactly what I wanted – so no problems there.

http://www.cilantrogrill.com/
170 Papalaua St # 104
Lahaina, HI 96761
808.667.5444























Lahaina Farms. This supermarket just opened in June 08. It’s much bigger than the Down to Earth Natural Foods store, and offers just as many gluten-free options. It’s definitely a Whole Foods comparable.

Lahaina Farms
345 Keawe St, Suite 304
Lahaina, HI
808.662.7088































Haliimaile General Store. It took about 1hr to reach this upcountry restaurant from our hotel in Kapalua. After driving for miles in the pitch black we came upon the well-lit restaurant and it seemed like an island oasis. The inside is bright and cozy with high ceilings, yellow walls & colorful fish and plate decorations. When our waiter came up, I was in the middle of telling him I had a food allergy when he cut me off and said “gluten? Yes we know”….it’s all about advanced notice! He presented with me a special menu that listed whether each menu item had either dairy, soy or wheat in it. I had the passion fruit lemonade (a MUST) and the Coconut Seafood Curry (fresh island fish, shrimp and diver scallops, steamed in coconut milk mixed with home made green curry paste served with Jasmine rice). The curry sauce was a little overpowering for me, but the seafood was delicious and cooked to perfection. My boyfriend had the Paniolo Ribs (baby back pork ribs with homemade barbeque sauce and mashed potatoes) and licked his plate clean.

http://www.bevgannonrestaurants.com/haliimaile/index.html
900 Haliimaile Rd
Makawao, HI 96768
808.572.2666
































The Gazebo. This tiny breakfast spot has been “discovered” by tourists so there’s always a line. The restaurant itself is nothing to look at…and it’s nestled inside of a condo complex…nevertheless, it’s a fun place to eat overlooking Napili bay. The Gazebo is well known for its pancakes, but I stuck with the Kula Veggie omelet (an omelet with peppers, mushrooms, onions, tomatoes…and I substituted spinach for the cheese). They cook the omelets on a separate grill from the other flour-y breakfast items, so there’s no risk of cross contamination. My boyfriend had the french toast which is made with Hawaiian sweet bread and he loved it.

http://www.mauihawaii.org/restaurants/gazebo.htm
5315 Lower Honoapiilani Rd
Lahaina, HI
808.669.5621






























Spago. The outdoor dining area is an excellent place to watch the sunset. My server checked every menu item with the chef to determine whether or not it was gluten-free. New menu items spring up daily, so I chose that night’s newest addition: the mahi mahi & scallop curry. While similar to my entrée at Haliimale General Store, the taste in curries was quite different. Hallimale’s curry tasted very intricate, while Spago’s curry tasted very typical. Nevertheless, it was a good meal! My boyfriend had the Pan Roasted Organic Free Range Chicken (with mauna kea goat cheese, Yukon potato puree & upcountry oyster mushrooms). The portion was a half-chicken, so it was a big dish. We both enjoyed our meals, but the setting overlooking the water was the most enjoyable part.

http://www.wolfgangpuck.com/restaurants/finedining/spago/maui/index.php
3900 Wailea Alanui Dr
Kihei, HI 96753
808.874.8000






























Hula Grill. Come here for the scenic view of the beach/ocean, not the food. The restaurant has a great buzz – plates clanking in a busy kitchen, a singer on stage, a busy bar and a great open view of the ocean. But while the food was fine, it was far from a highlight. Our waiter, Spud, has been at the Hula Grill for 10 years and was very willing to accommodate my gluten allergy. Although he was able to recite most ingredients off the top of his head, he promised to check the “ingredients binder” in the kitchen to make sure my meal was prepared gluten-free. In the end, I chose the Macadamia Nut Crusted Mahi Mahi. Like I said, it was good – but not memorable in the least. I ended dinner with crème brulee in a carved-out pineapple…it was nice to be offered something other than sorbet/ice cream for dessert.

http://www.hulagrill.com/
2435 Kaanapali Pkwy # P1
Lahaina, HI
808.667.6636