Pittsburgh Area (and Elsewhere...)

Rate this topic

Recommended Posts

Ads by Google:
Ads by Google:

awesome thanks for the info!

Share this post

Link to post
Share on other sites

yeah, this article said "wheat and other grains". The companion article about Gluutteny (gluten-free, CF bakery coming in August :D ) was written by a different reporter and treated it like wheat was the only culprit :angry: .

I haven't been over to galleria to try that pizza at Bravo yet, but I will soon.

Share this post

Link to post
Share on other sites

We are going this weekend to try the Bravo's pizza in MT. Lebanon. Anyone have directions from north of the city?


Share this post

Link to post
Share on other sites

I think it's at the Galleria mall, right?

I've never been to the Bravo's there, but I've been to the Galleria.

Take 279 S to the Ft. Pitt tunnel, go through the tunnel, and exit at Banksville road.

Stay on Banksville until you hit Cochran Road (a T-intersection).

Turn Left on Cochran

Keep going straight on Cochran; at some point, it will merge with Washington, which I think is also the yellow belt. Go another couple of miles (sorry I can't be more specific), and the Galleria will be at the bottom of a hill on your right hand side.

You can also try googling "Bravo Galleria," and then plugging the address into Rand McNally driving directions (usually more accurate than Mapquest).

Share this post

Link to post
Share on other sites
Ads by Google:

very nice....

thanx for posting this info very much...



Share this post

Link to post
Share on other sites

I just wanted to post on our dining gluten-free at Bravo's Mt. Lebanon Pa site.

First off , I was udderly amazed that as soon as we arrived & I asked if they had a gluten-free menu , the hostess immediately said yes, & handed me a full- size menu front & back with gluten-free items. I had todo no explaining or asking oe give any info regarding gluten-free, they already knew the drill... I stated I was impressed & she said oh, that is a very popular request ....

We were sitted quickly & our server came in a few minutes. She also acknowleged the gluten-free menu I was drooling over. I went there for the pizza but I seen several other sI wanted to try out also... I ended up settling for my pizza ( scilian).. for $under ten bucks I got a nice size pizza & a meg-lrg salad of my choice.... I had the works on my pizza....The server spoke to us a tad about gluten-free & said the manager is very much into the total gluten-free menu. No, she is not celiac but has developed a keen , open mind to the way we must eat. She is very careful about CC , in fact that was one of her greatest concerns to make it so no one would get ill from that. She had help & I think lots of it from our Dear Mary who knows just about all there is or will ever be known about celiacs. The managers name is Janet S. & I'll tell you I felt like I was in the hands of an angel & my fears of anything going wrong just went out the window. Janet has become so enlightened about celiacs I think she knows more than some celiacs. She wants to know it all....

now to get to my dinner. The pizza toppings were wonderful bu tat the present time they ar eusing crusts from Kinnickinnick. I never had their crust & I thought it was more like a biscuit type crust with way to much sweetner. I don't care for sweet pizza. I also mentioned that to me I loved the toppings, disliked the crust. I prefer to have a more italian type pull apart bread than a biscuit type crust. You know a regular type pizza shell. She agreed it was sweet. But she also said Bravo wants to take this national after she gets the right products for the job. I had to say please don't keep that crust it ruined the toppings for me. She asked that I get her to have some others to send some shells that could be served & they would find a correct crust. In other words this will not go national until she finds the best of the best...I have been e-mailing bakers who I know have good crusts asking them to submit to sending shells. Hopefuly this will make a baker some big bucks for a job well done.

For those of you who live in the "burgh" Lori K has a pizza crust in her cookbook that is VERY GOOD But I don't know if she is up to going national.

If any of you happen to want to reccommend a baker or a companies crust please let me know & I''ll contact them. I like Foods by George crusts for home baking but I have had better.

Overall the experience was one of the very best I've ever had. I will go back soon to try the other foods I wanted to try . This truly rocks...

Be sure to get out there to try the menu & Thank Janet for a wonderful job....


Fiddle faddle: thanks for the directions, they got us there without getting lost!!!! We don't travel to that end of the "burgh" much.

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Who's Online   14 Members, 0 Anonymous, 475 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.


    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com