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

Restaurants In New York

irish

By irish
in Gluten-Free Restaurants

Recommended Posts

irish Contributor
irish
Posted

I am from New York. I found this great restaurant called Peter's Gourment Diner and Bar located 1606 first ave. bet 83rd and 84st. Their phone is 212-734-9600.

It makes both gluten free and non-gluten free items.

I had try the following dishes: pancakes(excellent), grilled cheese (excellent),

turkey that came with potatoes cranberries, gluten free bread(excellent),

cheese cake.

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

Celiac.com Sponsor (A8-M):


celiac3270 Collaborator
celiac3270
Posted

Yes--they're on the GFRAP list ( Open Original Shared Link ) ...but I've never been there... I also live in NYC

jmccorkell Newbie
jmccorkell
Posted

I will be visiting NYC with my daughter who is a celiac in early August. I have the list from the glutenfreerestaurants website. Are there any additional restaurants that anyone can recommend? We will also be traveling to the Philadelphia and Gettysburg area, so recommendations for those areas would be appreciated as well.

Thanks.

Pegster Apprentice
Pegster
Posted

I went to NYC last week. Besides the places on the list, I tried Sardi's and Tavern on the Green. They don't have gluten-free menus or anything, but both places were very accomodating. The chef was able to convey which sauces, etc. I should avoid. Definitely go to Risoterria while you are there. It's the best.

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

You should check out Risotteria, for sure.

I was thinking about checking out Peter's next time I am in town.

welovegoldens Newbie
welovegoldens
Posted

I was just in NYC and fell in love with "Rice to Riches"...It's like an ice cream parlor selling rice pudding - over 70 flavors! I'm not 100% sure it's all gluten-free, but I didn't get sick, only happy! It's on Spring Street just on the edge of the village. Walkable from Chinatown. They have a website and ship anywhere (not cheap though) I wish there was one near my home :)

Guest BERNESES
Guest BERNESES
Posted

I was just in NYC this weekend ( thought of you celiac3270) and ate at Candle 79. Oh my god! Gluten free menu, delicious and reasonable. I had watermelon cucumber soup, a black bean corn cake entree and lavender blueberry ice cream for dessert (all gluten-free). They also have Bard's Tale gluten-free Ale. It's vegetarian/vegan/live food with a gluten-free menu and it rocked! &9th and Lexington I think. Wow! Heaven!

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

Celiac.com Sponsor (A8-M):


Lauren M Explorer
Lauren M
Posted

Risotteria is soooo good!

jmccorkell - I'm from Gettysburg and go to school in Philly so I guess I'm qualified to respond! Sorry to say that I haven't found many places in G-burg that are gluten-free - except Mr. G's ice cream (the owner himself is Celiac!). In Philly, you must visit Mr. Ritts bakery! They love to hand out samples. I'll try to think of more places, let me know if you know exactly where you're staying and your route...

- Lauren

sarah513 Rookie
sarah513
Posted

Some places I’ve eaten well lately:

Café Asean, on 10th St. between 6th Ave and Greenwich. Southeast Asian food, very reasonably price, great back garden.

Burrito Loco on West 4th just off 6th Ave. has tasty fresh Mexican and will make your guacamole right in front of you. They were also very accommodating about my food allergies and the server could rattle off lists of ingredients by memory.

Bereket on Houston St. does excellent Turkish kebabs and rice, and is 24 hours.

Chipotle, as chains go, is fantastic—lots of gluten-free food, and when I wrote them they wrote me back and gave me real answers to my questions!

Archived

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

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


  • Member Statistics

    • Total Members
      131,742
    • 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):



  • Who's Online (See full list)

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


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      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
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      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
      Celiac or not??

      By Scott Adams · Posted

      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
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      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.