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

Maggiano's


jenvan

Recommended Posts

jenvan Collaborator

Hey-good news I think! My brother and I are having a surprise party for my parents at Maggiano's italian restaurant, and when my brother went over for the tasting this week, they told him they now serve gluten-free pasta, permanently ! Woo hoo! They also told him they cook the gluten-free pasta and dish in separate pans etc of course. Now, I haven't followed up and cked on the details myself yet, so I'll let you know when I do. But wanted to put the word out... Not sure if this is company-wide ? More info to come... :rolleyes:


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



Celiac.com Sponsor (A8-M):



skbird Contributor

Cool! Which one was this?

Thanks!

Stephanie

jenvan Collaborator

One in Indianapolis Indiana, or actually the address might be in Carmel. Hopefully it will turn out to be chain-wide. I have a note into them asking... I commend those restaurants who are not afraid to serve gluten-free !

skbird Contributor

The closest one to me is 3 hours away in San Jose but I put it in my address book just in case...

That would be cool!

Stephanie

jenvan Collaborator

I'll let you know. ...And my brother just called me--he said when he left the tasting that they gave him a 2 lb bag of the gluten-free pasta from Italy for me to try !! Can't wait to see what it is and try it ! Nice PR!

jmengert Enthusiast

I got so excited after I saw your post, Jenvan, that I contacted my semi-local Maggiano's (in Tysons Corner, VA), and they said that all Maggiano's now stock gluten-free pasta and to just ask my server about it. This was one of my favorite restaurants before going gluten-free--how exciting!

jaimek Enthusiast

I contacted my local Maggiano's via email and they informed me that they could not give me a list of safe foods that I could eat there:( I crossed them off of my list. Oh well.


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



Celiac.com Sponsor (A8-M):



jenvan Collaborator

Okay, got some more info--e-mail is below. Also, their pasta is made entirely of corn, so if you are corn intolerant like me--it isn't a huge help! but still good news anyway...

jaimek-Perhaps your Magg's is just behind?? Here is the e-mail I got from them:

Dear Ms. Hutson,

Thank you for your inquiry and for your interest in Maggiano's.

Ms. Hutson, all of our restaurants now have gluten free pastas available. Please speak

with your server or the manager on duty before placing your order.

Again, your interest in Maggiano's is much appreciated and we hope we have the

opportunity to see you in our restaurant soon. It will be our pleasure to serve you.

Sincerely,

Mary Jo Robbins

Guest Relations

Ref # 407295

Turtle Enthusiast

WOO-HOO!!!!!!!!!!!!!!!!!!

VegasCeliacBuckeye Collaborator

Jenvan,

I went back to Cincinnati this weekend for a wedding. The rehearsal dinner was at Maggiano's.

They made me a gluten free spiral pasta dish with tomato sauce and parm cheese.

It was awesome.

The chef also sount out a gluten-free Raspberry sorbetto for dessert.

I was in heaven.....

jenvan Collaborator

That's awesome!! I was there this weekend for my parent's surprise party and the chef was great. He came out beforehand and came up with a special dish for me to match each course of the menu. Unfortunately I can't eat the pasta myself b/c it is made from corn, but the food I did get was excellent. He gave me his card--I will definitely be going back. He knew what he was talking about, and even prepared my meals in a separate kitchen b/c he didn't want it near any ambient flour :) Way to go Maggiano's !

liljules5 Rookie

saw the topic and went tonight!! It took the waiter a second to figure out what I was asking but all was good and I enjoyed having pasta at a restaurant!!! :-D

fatherof4yearold Rookie

Attached is what they emailed back to me, not quiet as encouraging:

June 06, 2005

Dear Mr. ,

Thank you for your interest in Maggiano's and for taking the time to write. Please speak

to the Manager of your local Maggiano's to inquire if they have any gluten-free pasta

available to serve. However, our policy is that gluten-containing products are in our

restaurants; therefore the risk of cross-contamination is ever present. For that reason, the

Management teams can make no guarantees that a product is gluten-free.

Sincerely,

Maggiano's

Guest Relations

Ref # 409321

Hopefully the local managers are more helpful.

VegasCeliacBuckeye Collaborator

Father,

In my opinion, as a former restaurant worker for 9 years, it is impossible to guarantee any food is gluten free.

Having said that, your risk of cross contamination is lower at various places.

As long as your local Maggiano's General Manager/Chef can boil the pasta in clean water, use a clean pan for mixing the sauce with the pasta, it should be a no-brainer.

Technically, every restaurant should say what your e-mail said (for liability reasons).

Call the local Maggiano's and see what they say. My experience was incredible.

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. - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    2. - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

    4. - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

    5. - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

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

    • Total Members
      133,324
    • Most Online (within 30 mins)
      7,748

    mao5617
    Newest Member
    mao5617
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • trents
      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.