Jump to content
  • 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):

Philly - Center City Restaurants?


amybeth

Recommended Posts

amybeth Enthusiast

Anyone know of a restaurant in center city that serves both vegetarian and gluten-free food? It's short notice, b/c we're going out tomorrow night, but I thought I'd give it a shot.....(we would prefer a non-chain restaurant)


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



Celiac.com Sponsor (A8-M):



savvvyseller Enthusiast

You could try My Thai (around 22nd and South). The chef is familiar with gluten-free issues. My son had the pad thai there and it was excellent.

NJKen Rookie
Anyone know of a restaurant in center city that serves both vegetarian and gluten-free food? It's short notice, b/c we're going out tomorrow night, but I thought I'd give it a shot.....(we would prefer a non-chain restaurant)

If you like risotto, you can eat at Upstares at Varalli (or their street-level restaurant, which is in the same building and called Sotto Varalli). It's on Broad Street, just across from the performing arts buildings and next to a hotel--I think a Doubletree. Their website is at: Open Original Shared Link

The menu does not say "gluten-free", but I've eaten there a couple of times since my diagnosis and checked with the server about the risotto dishes each time.

If you go for Thai food, make sure that there's no oyster sauce in anything. (Everyone here knows about soy sauce, but oyster sauce seems to get overlooked.)

Ken in NJ

luvs2eat Collaborator

I've had very good service and food at El Vez, one of the Steven Starr restaurants. The wait staff are most helpful and the food is out of this world!

lpellegr Collaborator

This is from a Philadelphia Inquirer article about eating gluten free, from 3/23/06. Try Buddakan, Django, The Fitzwater Cafe, and Radicchio in Center City; Rx and the Marigold Dining Room in West Philly, and Margaret Kuo's in Wayne. The article says that these are willing to provide gluten-free menu choices. Also try My Thai. This article was about Ross Cohen, who came up with the Triumph dining cards.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    5. - Aretaeus Cappadocia posted a topic in Gluten-Free Recipes & Cooking Tips
      0

      Zaalouk moroccan eggplant salad

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,060
    • Most Online (within 30 mins)
      10,442

    Cathy Bright
    Newest Member
    Cathy Bright
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...