I am thinking that as part of training in the food industry, just like Responsible Alcohol Training and Serve Training, ALLERGY training should become standard and a mediatory procedure. Awareness is key. Anaphylactic reactions can kill in seconds due to one simple cross contamination from a seating host (not even the chef, just the person who delivers the food), and then there's the autoimmune reactions that are not happening on the outside and are so often dismissed because they are not seen.
Ordering a simple meal is met with frowns and confusion. And then meals are often made and delivered with haphazardness Not fun. Anyways!
So, to make my life a little easier, I thought I'd add some reviews of places we have eaten... as we find them. First up:
We all love a good burger, like a real one, not a fake processed gluten-full, preservative-laden, with more filler products than real food. So here's a place that sells them!
Why I love them:
They have written on their menu what is gluten free, what is not- AND they clearly state that their gluten free bun is heated on the same plate as the regular buns, which, is unhelpful that we cant eat it now... BUT at least they clearly let you know about it, rather than you assuming its gluten free all the way to your plate.... I'm sure if we all ask this little hiccup will change.
2. Grass fed meats and real food. Who doesn't love some fresh food. And I love love love Grass fed rather than grain fed meats, so much better for the animal and for you.
3. Gluten free Fries. Well, obviously! This is a must! The frier is used only for fries and corn tortillas (they are also GF, I checked)
Here's their menu : MENU
Here's some of their Gluten free info: Gluten & Vegan
I ordered a burger with no bun and fries. Was delicious! Worth checking out if you pass one.