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

Sambuca -- Restaurant In Nyc

celiac3270

By celiac3270
in Gluten-Free Restaurants

Recommended Posts

celiac3270 Collaborator
celiac3270
Posted

I live in NYC with maybe 15 options for dining out gluten-free (not including chains) and I've only eaten out at two of those. The first was Risotteria--FABULOUS--the gluten-free jewel of Manhattan that I would recommend to any of you who visit.

So I had high expectations going to Sambuca (oh, and I went with an e-mail pal from the board--Kristina--mysuicidalturtle).... I was a little disappointed. It's gluten-free--and that in itself is very nice--good to have such options so I feel bad saying it, but the food wasn't very good. The bread was...lacking and the pasta was a bit hard. It's nice to have gluten-free options, as I said before, but the verdict-- don't mess with Risotteria :lol:

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

Celiac.com Sponsor (A8-M):


MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I had the Traditional Marinara. I enjoyed it. The pasta was a bit too hard but not enough to send back. I did not like the bread, either. However, I would eat there again, I think.

Open Original Shared Link

I also ate at Risotteria, again. It was very good! I had a tomato sauce pizza without cheese.

Open Original Shared Link

Carriefaith Enthusiast
Carriefaith
Posted
The bread was...lacking and the pasta was a bit hard.
That's too bad, maybe it was just a bad day there.
MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

The bread isn't a white bread. It didn't really go with the meal. It had like a vegetable in it or something. It would have been better with different food but it was just very unexpected in taste and all. The hardness of the pasta would be different every meal, I think.

Carriefaith Enthusiast
Carriefaith
Posted
It had like a vegetable in it or something.
:blink: weird...
jkmunchkin Rising Star
jkmunchkin
Posted

I'm so bummed to hear that. Sambuca is one of my favorite restaurants (even went their for my birthday last year) and I was so excited to see they had a gluten-free menu. I guess I'll still try it but I was definately expecting it to be great. May go to Rissotteria for brunch on Sunday to try it for the 1st time!

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

You should really go try it. celiac3270 and I ordered the same thing. They have a lot more than what we got. Those other options oculd have been better. I would eat there again. Go to Risotteria, too! They are open everyday starting at noon.

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

Celiac.com Sponsor (A8-M):


celiac3270 Collaborator
celiac3270
Posted
  • Author

Yes--some of the other options might be better--who knows?

Risotteria is amazing...and almost entirely gluten-free...except for regular pizza and one or two of the risottos, it seems....even the entire dessert selection is gluten-free.

jkmunchkin Rising Star
jkmunchkin
Posted

I'll definately still try Sambuca and I have a date with one of my friends/co-workers to go one day after work to Rissotteria. I'm going with a group of people to Florent for brunch this weekend and was thinking of suggesting Rissotteria but there was plenty of options at Florent (looked at the menu on menupages) so figured I'd save that to go with someone who really wanted to go with me.

  • 6 months later...
sarah513 Rookie
sarah513
Posted

I wasn't impressed with Sambuca either. The pasta was blah, and the gluten-free bread was so hard that it was actually inedible. I couldn't even get my knife into it. I would have asked my server about it-- but he NEVER CAME BACK. Very disappointing. My friend was taking me out for a special celebration dinner, and the meal was so bad for the price, even for the non-gluten-free people there, that I was embarrassed to have recommended it.

jkmunchkin Rising Star
jkmunchkin
Posted

I haven't tried the gluten-free menu here yet, but have you tried Lumi? I had a pasta there that was AMAZING!

mookie03 Contributor
mookie03
Posted

I am actually very surprised that so many people hated sambuca-- i went there in October for my birthday and had a great meal- and was there with several non-celiacs, everyone left happy. We were there on a sunday night and they were out of the gluten-free rolls, but it sounds like that was a blessing in disguise- maybe thats why im the only one who liked it on here! But, i will say, its nothing compared to Risotteria, thats for sure!

Archived

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

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


  • Member Statistics

    • Total Members
      131,258
    • Most Online (within 30 mins)
      7,748
    mbarnesrrt
    Newest Member
    mbarnesrrt
    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

    • Jmartes71
      Nateral remedies

      By Jmartes71 · Posted

      Hello, I just wanted to share with the frustration of skin issues and seeing dermatologist and medications not working for years, I did my own healing experiment. As of last week I have been taking a drop internally under the tongue of Vetiver and putting on topically on sores Yellow/Pom.I am seeing a extreme difference at a rapid time.Im also noticing my nails a little harder. Ive always been into natural properties because I feel its safer for the body.I know short time, but really seeing a difference. I also feel the the trapped gases that causes bloating helps break down as well.Curious if any body else can benefit from and has tried. Products is made by Doterra by Dr Hill
    • Scott Adams
      Is Caputo gluten free flour really free of gluten?

      By Scott Adams · Posted

      We have a category of articles on this topic if you really want to dive into it: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/
    • Scott Adams
      Celiac symptoms

      By Scott Adams · Posted

      I agree with @trents, and the rash you described, especially its location and resistance to steroids, sounds highly characteristic of dermatitis herpetiformis, which is the skin manifestation of celiac disease. The severe and prolonged reaction you're describing five days after a small exposure is, while extreme, not unheard of for those with a high sensitivity; the systemic inflammatory response can absolutely last for several days or even weeks, explaining why you still don't feel right. Your plan to avoid a formal gluten challenge is completely understandable given the severity of your reactions, and many choose the same path for their well-being. While experiences with GliadinX (they are a sponsor here) are mixed, some people do report a reduction in the severity of their symptoms when taken with accidental gluten, though it is crucial to remember it is not a cure or a license to eat gluten and its effectiveness can vary from person to person. For now, the absolute best advice is to continue being hyper-vigilant about cross-contamination—buffets are notoriously high-risk, even with good intentions. Connecting with a gastroenterologist and a dermatologist who specialize in celiac disease is essential for navigating diagnosis and management moving forward. Wishing you a swift recovery from this last exposure. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      Kan-101

      By Scott Adams · Posted

      So just to be cautious, there is a big difference between cured, and responding to their medication. I assume you mean that your daughter responded well while taking KAN-101 during the trial, but the drug would not cure celiac disease, but may manage it while you are taking it. Let me know if I got this right.
    • trents
      Is Caputo gluten free flour really free of gluten?

      By trents · Posted

      Welcome to the forum, @Godfather! "Gluten-free" is not the same as zero gluten. The FDA standard for allowing the food industry to us the gluten-free label on a product is that it cannot exceed 20 ppm of gluten. That is safe for most celiacs but not for the subset of celiacs/gltuen sensitive people who are super sensitive. "Gluten-free" wheat starch products have been processed in such a way to remove enough of the protein gluten to comply with the FDA regulation but usually do retain some gluten and we usually get reports from some people on this forum who fall in the more sensitive range that such products cause them to react. Hope this helps. So, you may just have to experiment for yourself.
×
×
  • Create New...