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

Longhorn's Steakhouse

cdford

By cdford
in Gluten-Free Restaurants

Recommended Posts

cdford Contributor
cdford
Posted

I have used our local Longhorn's (Hiram) as much as the budget will allow. One of the managers there had a friend who was a celiac patient and he was so careful that he caught the salad before it hit my table...the waitress had forgotten about the croutons. He even explained to her that she could not just remove the croutons and bring the bowl back. Would you believe they started a new salad bowl rather than risk cross-contamination.

They have great steamed veggies also. There is a grilled chicken dish with asparagus, mushrooms, and cheese that they can adjust by using fresh mushrooms instead of the marinated ones. The chefs here come out to my table when the manager is not there to watch over them. They have so far been very concerned and helpful. They actually commented that it was nice to get to create instead of just cooking by the book. I have not gotten sick from there yet.

I also contacted their regional offices and let them know what a great experience it was. I was told that several restaurants in the Atlanta area were meeting to determine the best ways to accomodate gluten-free requests. Maybe a special menu is in the works???

Donna

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

Celiac.com Sponsor (A8-M):


MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I live just north of Atlanta and my brother and mother (who both have celiacs) eat pretty often at our local Longhorns. The manager is really helpful with them, too! A gluten-free menu would be awesome to have, especially since it will educate the staff just a little but more.

I am always afraid of the whole croutons thing and them just taking them off. I won't eat food if I think they didn't make it new. I am a cross-contamination freak.

cdford Contributor
cdford
Posted
  • Author

I am so sensitive that I have to be a cross-contamination freak. I have called the regional or national offices of several restaurants over the last year and a half. Some of my comments were negative, but I go amazing responses from the positive comments. They were almost funny...as though they could not believe that someone would actually call to tell them what a great job one of their restaurants had done. One of these calls was when the VP shared with me the plans for a gluten-free menu or at minimum plans for meeting our needs. At least they are talking about it.

Donna

terri Contributor
terri
Posted

I ate at the Longhorn in Chantilly Virginia and had a wonderful experience! The manager went back and cleaned the grill himself before cooking my food. They were gracious and understanding and I will definitely eat there again! :)

FreyaUSA Contributor
FreyaUSA
Posted

What did you order at Longhorn? I went there once and am not certain what it was, but I had a reaction (I think I ordered the barbaqued chicken salad, or something like that. Could the ranch dressing be Hidden Valley? Could the bbq sauce have gluten? Btw, it was so good :( ) My family would love to go there sometime, but I've been too afraid to take all my little celiacs there. :rolleyes:

terri Contributor
terri
Posted

I had the peppercorn steak salad only without any sauce. I used my own salad dressing that I carry with me. I never use restaurant salad dressings or barbeque sauces, or any sauce at all for that matter. Better to be safe than sorry. I do encourage olive oil and fresh herbs and ground pepper, etc.

Boojca Apprentice
Boojca
Posted

This is very interesting to me because when I wrote to them this summer the letter I got back was so NOT nice, and was the same "Go somewhere else to eat bc we can't make any adjustments for yoU" that most chains send. It just made me so mad that I now boycott Longhorn and in fact convinced my whole family and all our friends to do the same. I also wrote them a nasty-gram telling them about our boycott, and how they better get on the stick because in 2006 not only will they have to disclose their ingredients but they also are losing a lot of business to their competitors like Outback because they DO have a gluten-free menu.

Maybe that worked....

bridget

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

Celiac.com Sponsor (A8-M):


terri Contributor
terri
Posted

Isn't it Logans Roadhouse that won't have a gluten-free menu? That was my understanding, that Logans, Applebees and Ruby Tuesday won't play ball. Maybe it is different in every state.

angel-jd1 Community Regular
angel-jd1
Posted

I agree with bridget........they are not such a great place.......here is the response that I had gotten to them when I wrote in July

Dear Jessica,

Thank you for taking the time to write to us and for your interest in LongHorn Steakhouse. After consulting with our Culinary Team I find that I am unable to adequately address your concerns due to the fact that our restaurants source raw and processed ingredients from hundreds of providers across the United States. Many of these products are mixed by the provider or in the restaurant and the ingredients may change from time to time and batch to batch. Also, several of these providers use proprietary blends of seasonings which are not disclosed to the public. Therefore, it is not possible to provide an accurate list of gluten-free menu items. We understand the seriousness of your question and we regret that we are unable to provide the information you have requested.

Kind regards, Nikki Mechem

judy05 Apprentice
judy05
Posted

Is it true that restaurants have to display their ingredients?

I thought the bill only addressed food labels in grocery stores?

FreyaUSA Contributor
FreyaUSA
Posted
Isn't it Logans Roadhouse that won't have a gluten-free menu?

I regularly go to Logan's. The staff at the ones near me (I've been to two different ones) were incredibly helpful AND knowledgeable. We had one waiter who's girlfriend was celiac and he basically gave me the rundown on what's okay and what's not and had no problem checking on the what he didn't know immediately. The other times I've been, even without this great waiter, the staff have been very accommodating. Maybe it's just their corporate people that are pains.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,667
    • Most Online (within 30 mins)
      7,748
    bailey1023
    Newest Member
    bailey1023
    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

    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      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
      Inconclusive results

      By Scott Adams · Posted

      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.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • 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.