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

Sambuca -- Restaurant In Nyc


celiac3270

Recommended Posts

celiac3270 Collaborator

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

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
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

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

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

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

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

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

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

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

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.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.