Gluten-Free Gastronomy
Diners with gluten allergies are slowly but surely being acknowledged by area restaurants with increased dining options, and it couldn’t happen any faster for those that suffer from gastrointestinal intolerances to wheat, barley or rye.
Most recently, La Strada in Del Ray announced yesterday that gluten-free pasta dishes are available upon request to guests (no small wonder considering the culinary mine field gluties are forced to navigate on Italian menus bulging with wheat- and flour-based items).
Other restaurants in the area, including some of the establishments that comprise Neighborhood Restaurant Group (NRG), have been trumpeting gluten-free dining options for a while now (perhaps this forward thinking gluten philosophy has to do with co-owner Michael Babin’s S.O. having a gluten allergy?)
At NRG’s Rustico, gluties can indulge in usually-off-limits pizza pie without fear. Any pie on the menu can be made with a gluten-free chick pea dough (and in fact the menu states except for Eggplant Parmesan and Potato Gnocchi, all items can be made gluten-free). Further, if you thought your Celiac diagnosis was the death knell for enjoying flour-based sweets, guess again. Buzz Bakery Pastry Chef Josh Short makes a mean gluten-free brownie, and gluten-free cakes can be special ordered from the store as well.
Heading around the beltway to Tysons Corner, gluties can enjoy selections from a gluten-free menu at Wildfire culled together by Chef Steve Lukis. The menu houses a wide array of gluten-free pizzas, sandwiches, and most interestingly a wheat-free beer!
Are you a glutie? Check out dcgluties.com to seek out new restaurants and boldy go where no gluties have gone before.
–Amy Loeffler
Email This Post
Tags: Buzz Bakery, Del Ray, Gluten-free, La Strada, Rustico, Steve Lukis, Wildfire
