Jump to content
  • 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

Gf In Washington Dc


murda

Recommended Posts

murda Apprentice

I'll be traveling to Washington DC, and was wondering if anybody knew of any restaurants to visit up there? Or if there were any good health food stores in the area?

Thanks,

MLU


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



Celiac.com Sponsor (A8-M):



webgyrl Newbie

hi Murda :-)

If you don't mind driving outside DC, Fairfax (off 66) has 2 restaurants right next to each other...PFChangs and Ruth's Chris Steakhouse. PFC has a gluten-free menu and RCSH, as they are more upscale, are VERY willing to work with you to get a dish for you that is gluten-free.

There are a few Outback Steak Houses sprinkled in the area...they also have a gluten-free menu.

Famous Daves BBq place has some gluten free items. Just ask to speak to the Mgr.

I've found for eating out..I order a meat dish of some kind (steak, chicken, fish) and then just a plain baked spud with butter or some steamed veggies on the side. I'm able to eat most anywhere...I ask for NO seasoning on my meat and so far, I've yet to end up poisoned somewhere.

There is also a new place in the Manassas area (off 66 west)...BoneFish. They are a subsidiary of the same company that owns OutBack and they offer a gluten-free menu as well.

Of course, if you want to drive 90 miles west of DC....you can come to my house and I'll make you a gluten free meal <g> My entire house is 95% gluten-free...my family gets bread and chips/crackers/snacks like that. Other than that...my cupboards are safe :-)

Good luck and feel free to email me (chars at webgyrl dot net) if you would like more specific info on directions or such. i'll be happy to help :-)

  • 1 year later...
angellove839 Rookie

I just recently ate at Legal Seafoods which is a few blocks from the Smithsonian in DC up 7th street I believe. Their food is wonderful and they have a gluten-free menu. Once I told the waiter I was allergic to wheat (a lie but that is usually all they understand), he alerted the chef and the manager and gave me a gluten-free menu. I had a delicious crabmeat salad with - get this - gluten-free croutons. Yes, the manager brought me my plate hisself and told me that those were gluten-free croutons. I couldnt have been more impressed and I didnt even get slightly sick!! A big pricey ($15-$20 per plate) but well worth not having pain/suffering/thoughts of getting sick. :D

flagbabyds Collaborator

David Greggory is amazing, so good. You make reservations online, and in special instructions you put G F and they make you something special, something different everytime I have ben there. They check on everything and make everything very good.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,688
    • Most Online (within 30 mins)
      7,748

    sandyebel
    Newest Member
    sandyebel
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.