Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Vacation To Philadelphia

MollyBeth

By MollyBeth
in Traveling with Celiac Disease

Recommended Posts

MollyBeth Contributor
MollyBeth
Posted

I'm heading down to Philadelphia this weekend for a little vacation. Planning to hit up a resturant called Lolita. It was on a travel website as being friendly to us celiacs. ANyone been there? Anyone have any advice on a trip to Philly they wish to share? Also this is my first time traveling somewhere and staying in hotel since going gluten free. Any advice on foods I should travel with...like ones that are easy to pack and eat? I've become a pretty elaborate cook but I seem to always fall short on the easy snack foods...

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

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

Hi'

I travel to Philly twice a year at times. I have not heard of the place Lolita's. Are you going to be in Center City? If so, Ted Montana Grill. McCormick & Schmick, Maggianno Little Italy, Sazon on Spring Hill section. Outskirts is Jules ( pizza) they have two locations. In Voohees, NJ ( a side short trip) is a wonderful gluten-free , now I'm having a brain dead m,oment & forget the name! sorry.

If you go back through this section there has been several posts in regards to the Philly area.

Ruth Chris Steakhouse in also Center City.

hth mamaw

amybeth Enthusiast
amybeth
Posted

I recommend Sazon for lunch - staff has a lot of knowledge and will help you quite a bit.

Chart House at Penn's landing will also be helpful.

Higher end meals --- any Stephen Starr restaurants will be great in "coaching" you through an order....Tangerine (Market and 2nd) is yummy!!!! If you google Stephen Starr, you'll see he has tons of places in the city --- although Jones is primarily "comfort food" that's full of gluten.

Jake's Firehouse (or Jack's _- I forget) is supposed to be very helpful, too - I haven't been myself.

  • 1 month later...
MollyBeth Contributor
MollyBeth
Posted
  • Author

Savvyseller-

I already took my trip to Philly. I wish I would have known about your blog before I left! I found a great mexican resturant there called lolita that is almost completely gluten free! I think they only have one dish on their entire menu that isn't gluten free and it has the best flourless chocolate cake ever! I talked to one of their employees and he was very nice and said that they were working on changing their entire menu so they wouldn't any gluten in the resturant at all. You should check it out. I loved it! I think it was at 106 13th st. Not sure about that address though. You shuold check it out and add it to your blog! My apologies if it is already on there and I overlooked it!

-MollyBeth

Archived

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

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


  • Member Statistics

    • Total Members
      130,966
    • Most Online (within 30 mins)
      7,748
    Kemi
    Newest Member
    Kemi
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Diagnosed gluten allergy but not Celiac

      By trents · Posted

      I don't think we can say that just one thing, whether vitamin D deficiency or emotional trauma, or a viral infection, or what ever is always what triggers the onset of celiac disease. We do know there is a genetic component to it and there is increasing evidence that factors creating gut dysbiosis (such as overuse of antibiotics and preservatives and environmental toxins) are major players. Hybridizing of heirloom wheat strains to increase the gluten content by multiples may also be a factor.
    • trents
      Blood results

      By trents · Posted

      Thanks for the follow-up correction. Yes, so not 10x normal and the biopsy is therefore totally appropriate to rule out a false positive or the unlikely but still possible situation of the elevated lab test number being caused by something besides celiac disease. 
    • Waterdance
      Diagnosed gluten allergy but not Celiac

      By Waterdance · Posted

      Thanks. I believe I can trace my gluten and milk allergies to specific traumas in my life. I've had some quite severe traumas over my lifetime. Mostly in my history I was so out of sorts surviving that diagnosing gluten sensitivity/allergy/celiac was just not on the table for such a survival mode existence. Vitamin D makes sense too. Now I take very good care of myself, I have a rock solid stability and I do take 1,500 IU of D daily. It's more obvious to me now what's causing problems and so most of the time I only eat protein and vegetables. I cheat sometimes. I end up paying for it though. 
    • Heatherisle
      Blood results

      By Heatherisle · Posted

      Thanks everyone for replying. Actually made a mistake when stating the lab range for results, should have been 0.0-7.0 not 0.7 u/ml. She was 19 u/ml. I’m afraid science bamboozles me especially trying to understand all the IgA’s and other bits!!!!Regular blood results like full blood count etc not so much!!!!
    • John767
      Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing

      By John767 · Posted

      DiGiornos gluten free pizza at one point was  made from a dough derived of wheat starch...yet they were able to call it gluten free probably because it came in at under 20ppm for gluten.  Apparently the recipe was changed and the pizza not longer contains a wheat starch derived crust.  As for the Heinz dressing, it could be an issue with cross contamination with wheat barley and or rye somewhere during the production process.  If you read how Frito-Lays (on their website) designates items gluten free, you will understand the variances in the lengths companies go through in deciding when to put on a gluten free label and when not--Frito-Lays is pretty solid.  Also being in Canada, they may follow a common international rule of less than 20ppm of gluten is all that is required to be labeled gluten free regardless of the grains used to manufacture the product (common in Europe, Central, and South America)...it took a couple of really rough mornings after consuming some Dura Damm (labeled as gluten free outside the USA) for me to realize that it was a gluten reduced beer. Same with Mahou Beer which actually says in Spanish "suitable for celiacs", unfortunately it is not suitable for this celiac and of course the following day was really rough as well...really take the time to read the ingredients because had I read the ingredients of  Mahou's "suitable for celiacs" "sin gluten" beer I would have noticed that it was made from cabada (Spanish for barley)...hope this helps...        
×
×
  • Create New...