To all restaurants marketing and offering gluten-free dishes:
– Either you offer gluten-free or you do not.
– Either you care about the health of your customers or you do not.
– Either you take the time to truly learn what it means to create gluten-free dishes or you do not.
– Either you do your absolute best to keep us safe or you do not.
There is no middle ground. Not for us and not for you.
And if you can’t do your best to guarantee our safety, that’s totally cool. We don’t expect every restaurant to cater to us. You’re trying to run a business and gluten-free might not fit into your business model.
But if you ARE going to offer gluten-free foods, please watch the above video and you can see how it can be done and should be done. (If you can’t see the video above, you can view it here.)
See the passion. Appreciate the knowledge.
Have I eaten there? I have not.
How do they avoid cross-contamination? Here’s what the head chef Mark Ladner says:
What does this mean? It means there is an inherent risk every single time we eat out, no matter how awesome the restaurant is, no matter how careful the staff is. Unless of course the entire establishment is gluten-free.
I’ve heard from a few people who have eaten there and they’ve had no issues.
So to you Del Posto, I say thank you. Thank you for caring. Thank you for understanding. And thank you for realizing what gluten-free means to us.
Next time I’m in the city, table for two please.