Starbucks aside, this is turning out to be Elisabeth Hasselbeck week at Gluten-Free NYC. I hope you don't mind—it's just that she does have her book out, and it's getting attention, and it's interesting to see the messages that she's getting across. It just shouldn't be ignored: The G-Free Diet has even made it into Amazon's Top 10 Bestsellers in Books, right up there with the Twilight series.
So here (below) is footage from Monday's The View, where Elisabeth shined a spotlight on her dietitian, Ashley Koff, and talked about her diet with co-host Sherri Shepherd while co-host Whoopi Goldberg scarfed some samples. It reminded me of the olden days of January 2007, when Elisabeth and Rosie introduced much of the world to Anheuser-Busch's gluten-free Redbridge beer!
In this segment Elisabeth and her producers manage to give props to a number of friendly vendors, including Utz, Outback, Wendy's, Blue Diamond, Amy's Kitchen, General Mills, P.F. Chang's, Uno Chicago Grill, and (to my surprise) flax-containing pasta from Hodgson Mill, which Elisabeth seems to swear by even though I don't think it's been on the market very long.
She's certainly raising awareness of celiac disease and making a gluten-free diet seem fairly easy and worthwhile to follow, though I fear that she understates the importance of getting a medical diagnosis before going on the diet and overstates the health value of the diet for those who don't have celiac disease or similarly diagnosable conditions such as gluten ataxia. I note, however, that Elisabeth does say that she will get her kids tested if they show symptoms, so that's a sign that she does believe in medical diagnosis and also doesn't have her kids on her strict diet, though they do seem to like her foods.
Source (6:44)
Showing posts with label Outback. Show all posts
Showing posts with label Outback. Show all posts
Thursday, May 07, 2009
Friday, April 10, 2009
Restaurant Inspection 2009
Have you been wondering what happened to GFNYC's annual round-up of restaurant inspection results from the Department of Health and Mental Hygiene (DOHMH)?
Wonder no more.
As always, the restaurants on this list—New York City eateries on the roster of the Gluten Free Restaurant Awareness Program (GFRAP)—continue to be way ahead of other Big Apple restaurants in recognizing the health concerns related to gluten in their foods.
The lower the number score, the better the inspection results, with a score of 28 or higher constituting a failing grade.
Topping the list are Asia de Cuba (albeit with a rating from 2007) as well as Tuttoriso, Candle 79, and Risotteria. Many restaurants did worse this year than last year, but (unlike last year) none received a failing grade. Not available at this time is an inspection report for Nizza.
GFRAP restaurants can be found here.
Wonder no more.
As always, the restaurants on this list—New York City eateries on the roster of the Gluten Free Restaurant Awareness Program (GFRAP)—continue to be way ahead of other Big Apple restaurants in recognizing the health concerns related to gluten in their foods.
The lower the number score, the better the inspection results, with a score of 28 or higher constituting a failing grade.
Topping the list are Asia de Cuba (albeit with a rating from 2007) as well as Tuttoriso, Candle 79, and Risotteria. Many restaurants did worse this year than last year, but (unlike last year) none received a failing grade. Not available at this time is an inspection report for Nizza.
02 11/21/07 Asia de Cuba (Manhattan) no new inspectionFor the most current DOH inspection records, click here.
04 01/16/09 Tuttoriso (Staten Island) newly inspected
09 01/08/09 Candle 79 (Manhattan) up 7
10 06/12/08 Risotteria (Manhattan) unchanged
12 03/20/09 Sambuca (Manhattan) down 7
13 12/05/08 Peters' (Artaki) (Manhattan) up 4
13 03/10/09 Lili's 57 (Lili's Noodle Shop) newly listed
15 01/04/08 Outback Steakhouse Chelsea (Manhattan) no new inspection
15 07/17/08 Outback Steakhouse Brooklyn (Brooklyn) up 65
18 11/12/08 Bistango (Manhattan) down 2
18 09/08/08 Outback Steakhouse Queens Boulevard (Queens) down 9
19 11/29/08 Outback Steakhouse (Staten Island) down 3
20 12/22/08 Outback Steakhouse Third Avenue (Manhattan) down 2
20 12/05/08 Lumi (Manhattan) down 10
22 11/20/08 Carrabba's (Staten Island) down 1
22 03/09/09 Gus' Place (Manhattan) down 14
25 05/14/08 Friedman's Deli new to list
25 11/03/08 Outback Steakhouse Bell Blvd. (Queens) down 12
25 01/05/09 Lilli and Loo (Manhattan) down 14
27 03/16/09 S'MAC new to list
27 09/22/08 Gusto Grilled Organics new to list
27 04/29/08 Bloom's (Manhattan) down 14
NA --/--/-- Nizza no inspection found
GFRAP restaurants can be found here.
Sunday, October 26, 2008
Zagat NYC Restaurants 2009
Below is this year's round-up of the New York City GFRAP restaurants as listed in the Zagat guide.
Candle 79 and Asia de Cuba stayed at the top of the list, with new addition S'MAC elbowing itself just ahead of Risotteria with its food rating. Price estimates tended to go up, with Candle 79 and S'MAC and Outback distinguishing themselves with rating increases.
Despite any number of trend and health pieces in the media about gluten-free dining, the Zagat guide still hasn't found much of a way to recognize gluten-free dining as a cuisine or special feature, though it is mentioned in at least three restaurant comments.
The guide notes that "Tipping remained steady at 19%, right on par with the national average." So keep that in mind when you want to make a good impression with the restaurant staff.
Candle 79 and Asia de Cuba stayed at the top of the list, with new addition S'MAC elbowing itself just ahead of Risotteria with its food rating. Price estimates tended to go up, with Candle 79 and S'MAC and Outback distinguishing themselves with rating increases.
Despite any number of trend and health pieces in the media about gluten-free dining, the Zagat guide still hasn't found much of a way to recognize gluten-free dining as a cuisine or special feature, though it is mentioned in at least three restaurant comments.
The guide notes that "Tipping remained steady at 19%, right on par with the national average." So keep that in mind when you want to make a good impression with the restaurant staff.
Candle 79
Food: 23
Service: 22 (up 1)
Decor: 20 (up 3)
Estimated dinner for one: $46 (up $10)
Asia de Cuba
Food: 23
Service: 20
Decor: 24
Estimated dinner for one: $61 (up $3)
S'MAC
Food: 21 (up 2)
Service: 14
Decor: 10 (up 1)
Estimated dinner for one: $16 (up $3)
Risotteria
Food: 20 (down 1)
Service: 15 (down 1)
Decor: 9 (down 1)
Estimated dinner for one: $24 (up $1)
Comments: "Gluten-sensitive gourmets" gather at this "tiny" Village Italian turning out "creamy risottos" and other fare fit for "those with food restrictions" yet "terrific enough for everyone else"; there's "no decor" and little elbow room, but "squeeze in" and you'll leave "happily satisfied."
Gus' Place (reopened, relocated)
Food: 19 (down 1)
Service: 20
Decor: 14 (down 2)
Estimated dinner for one: $38 (up $1)
Lumi
Food: 18 (down 1)
Service: 19
Decor: 18
Estimated dinner for one: $53 (up $1)
Comments: "Perfect for a romantic interlude" or a shopping break, this UES Italian (seen in the Sex and the City movie) is set in a "lovely and comfortable" townhouse equipped with two fireplaces; "decent" food, including a "gluten-free" menu, and "pro" service help justify the tabs.
Sambuca
Food: 18
Service: 18
Decor: 16
Estimated dinner for one: $40 (up $2)
Comments: Maybe the "basic, family-style" Italian eats at this "kid-friendly" UWS "alternative to Carmine's" "won't wow you", but the "giant portions" may, so "go with a group" and "share"; waiters are "cheery", and - who woulda thunk? - there's a "gluten-free menu."
Outback Steakhouse
Food: 15 (up 1)
Service: 16 (up 1)
Decor: 12
Estimated dinner for one: $34 (up $2)
Thursday, September 04, 2008
Outback Alert: GIG/GFRAP Responds
Some Questions Remain Unanswered
In response to disclosures that at least some Outback restaurants have been using bread to fight the clumping of brown sugar, Cynthia Kupper issued the following statement Wednesday morning:
In response to disclosures that at least some Outback restaurants have been using bread to fight the clumping of brown sugar, Cynthia Kupper issued the following statement Wednesday morning:
Gluten-Free Diners,This statement leaves some important questions unanswered. Examples:
Gluten-Free Restaurant Awareness Program (GFRAP) and Gluten Intolerance Group of NA (GIG) would like to advise you what we have been doing to resolve the issue about bread being used in some brown sugar containers at various Outback Steakhouse locations to prevent hardening of the brown sugar.
This issue came up a few months ago. As soon as we heard about it, we immediately contacted Outback Corporate offices and followed the chain of emails showing the corrective actions taken at that time.
Recently this issue has come up again. I sent the notices posted by Connie Sarros to Outback and again very promptly, they responded (on a Sunday -- no less). I have continued to send every post on the subject and am addressing the issue at the top levels of Outback, all the way down to the local restaurant.
Since it has come to Outback's attention that this was not an isolated case, they are in communication with all restaurants to change this practice at a number of levels, including adding information into their regular communication and training channels. As with all things in large corporations, it takes time to see the change fully implemented -- but they are working on it.
It is important that the local restaurants not only understand the potential dangers of this practice, but also follow the corporate policies set in place. GFRAP has a strong relationship with Outback regarding their menus and training. We communicate with them on a weekly basis. Rest assured this issue will be resolved.
GFRAP and the GFRAP participating restaurants appreciate feedback about your dining experiences and the program. Please feel free to send comments to: www.glutenfreerestaurants.org/feedback.php.
Cynthia Kupper, RD, Executive Director
Gluten Intolerance Group of North America
What items identified as gluten-free are potentially contaminated because brown sugar is an ingredient? How, exactly, is the problem being addressed? How will the public be notified when the problem has been addressed? Kupper writes that the problem came up some months ago, but there is evidence that the problem existed as far back as April 2006. How did the problem exist—and persist—for so long, even after corrective measures were taken? How will this flaw be fixed going forward, with regard to Outback as well as the other GFRAP restaurants? What does Outback have to say about this?
Sunday, August 31, 2008
Outback Alert
Brown Sugar May (or May Not) Be Cross-Contaminated
It is possible that some Outback restaurants might bring their brown sugar into contact with bread to prevent clumping. So it seems that, for the moment, people on gluten-free and wheat-free diets should inquire at individual Outbacks as to whether any part of an order that is supposed to be gluten-free might be made with the cross-contaminated sugar. One item to ask about would be the sweet potato; I'm not sure what else might be made with brown sugar.
Outback has offered a gluten-free menu [PDF], made in coordination with the Gluten Intolerance Group (GIG) and then GIG's Gluten-Free Restaurant Awareness Program (GFRAP), for a number of years. The GFRAP roster currently includes 786 Outback restaurants.
Questions about possible cross-contamination in the brown sugar seem to have arisen at least as far back as April 2006. More recently, the blog Grain Damaged reported that cookbook author Connie Sarros offered the following in her "Newsletterette."
Something else can be learned from this: Mixing bread and brown sugar to break up the sugar seems to be a common practice even though this source says that the bread isn't necessary. So that's something else to keep in mind when trying to avoid cross-contamination. And, if bread isn't even necessary to do the job, then it would be good to spread the word about that—perhaps starting with Outback.
It is possible that some Outback restaurants might bring their brown sugar into contact with bread to prevent clumping. So it seems that, for the moment, people on gluten-free and wheat-free diets should inquire at individual Outbacks as to whether any part of an order that is supposed to be gluten-free might be made with the cross-contaminated sugar. One item to ask about would be the sweet potato; I'm not sure what else might be made with brown sugar.
Outback has offered a gluten-free menu [PDF], made in coordination with the Gluten Intolerance Group (GIG) and then GIG's Gluten-Free Restaurant Awareness Program (GFRAP), for a number of years. The GFRAP roster currently includes 786 Outback restaurants.
Questions about possible cross-contamination in the brown sugar seem to have arisen at least as far back as April 2006. More recently, the blog Grain Damaged reported that cookbook author Connie Sarros offered the following in her "Newsletterette."
Last month, I posted that Outback Steakhouse places a piece of wheat bread in their brown sugar to keep it fresh. I called four different Outbacks in my area and all four agreed that they do place a piece of bread in the bag of brown sugar. Since that time, I have learned that each Outback Steakhouse determines whether or not to add the bread; this decision is based on how quickly they use up the brown sugar and whether or not the bread is needed. It is possible that the Outback near you may not use the bread. It is best to ask the manager once you arrive at the restaurant or call ahead.On the International Celiac Disease Mailing List, Betty Barfield (President of the North Texas Gluten Intolerance Group (NTGIG)) shared correspondence she had with Gina Marcoff, Vice President of Training & Development for Outback Steakhouse. Marcoff acknowledged the issue in the correspondence.
The restaurants really do handle the brown sugar differently. This practice was brought to our attention recently, and it is something that we need to be aware of for those who are gluten intolerant. We are preparing to film a training video for October's meeting, and we've decided to focus on gluten intolerance, so it's a great topic for us to address!A mailing list member from Indianapolis chimed in with the following:
Outback has long been a "friend" to people with celiac -- so I hope that folks won't just be too afraid to go there now. At least in our city, they have such a positive attitude toward making sure their GF Menu is safe -- and I think this helpful attitude is a top-down way of doing business.I will try to add updates about this as they become available. It is a shame that this problem—which seems relatively minor as far as potential cross-contamination is concerned—has existed for so long, and that neither GFRAP nor Outback has been very proactive in addressing and correcting it. I'm glad that Outback plans to deal with it on a corporate basis a month from now, but I'd feel a lot better if I knew that the company were dealing with it immediately—and I'd feel even better if Outback had taken care of this problem already. It might be time for a soup-to-nuts review of Outback's—and GFRAP's—standards and practices.
This is what I found out about our local Outback:
-- YES, they do put piece of bread in the brown sugar to keep it fresh.
-- BUT, when someone orders from the GLUTEN FREE menu (again, this is the policy at our local Outback -- it does not speak for others), the waiter codes that order as gluten free, and they know to open a fresh bag of brown sugar, and that is what is put on the sweet potato.
-- In fact, she told me that the manager of their restaurant location is usually the one who manages the plating of all GF orders, and he is STRICT! If anyone else is doing it, he watches over like a hawk.
*** As for me, I will know now to always ask, at any Outback (and perhaps ANY restaurant now!), if they ever put bread in the brown sugar. But it seems an easy and straightforward thing to ask -- and probably not too much trouble to also ask (if the case) that a new package of brown sugar is opened for one's potato -- or just decide to leave it off. Mostly, I really encourage people to COMMUNICATE with and not boycott their local Outbacks -- which, I think, was also the sentiment of Betty Barfield's note as well.
Something else can be learned from this: Mixing bread and brown sugar to break up the sugar seems to be a common practice even though this source says that the bread isn't necessary. So that's something else to keep in mind when trying to avoid cross-contamination. And, if bread isn't even necessary to do the job, then it would be good to spread the word about that—perhaps starting with Outback.
Tuesday, August 12, 2008
Gluten-Free Foraging at 2008 Olympics
Runner Amy Yoder Begley Seeks Safe Food at Beijing Event
Several days ago, I read about Ryan Jaranilla, senior executive chef at the Olympic Catering Services Project of the Athletes’ Village in Beijing. This comment from Jaranilla piqued my interest: "I got a call from my sous chef at 1 a.m., asking me if he could serve couscous salad to an athlete with a gluten-free diet, since the dietician was not around and I have a Nutrition background."
So who among the 10,500 athletes in the Olympic Village is on a gluten-free diet? Today I found an answer, thanks to a note Christine Egli shared on the International Celiac Mailing List.
In Amy Yoder Begley's online journal, the Women's 10K runner writes that she received a diagnosis of "wheat and gluten allergy" almost three years ago. Since then, her diet has typically been "full of fruits, veggies, rice, potatoes and gluten free substitutes." But in her profile she lists her favorite foods as "Dark chocolate and peanut butter (no wheat...I have Celiac Disease!)".
Last December Begley wrote about how happy she was to eat gluten-free when in Connecticut for the Manchester Road Race.
Begley's participation in the Olympics (her event is scheduled for 10:45am ET on Friday) is the latest chapter in a story full of triumphs and setbacks. Sprinkled amidst her many wins have been a torn Achilles tendon, two stress fractures, a torn oblique muscle, bursitis, a broken ankle, dehydration problems, and a diagnosis of osteopenia, which is common among people who have lived with undiagnosed celiac disease. So are the anemia and "stomach problems" she experienced before getting her diagnosis.
Begley, 30, pursued her passion for running despite her physical and financial woes. She and her supportive friend and teammate Kara Goucher train with Alberto Salazar, three-time winner of the New York Marathon.
Begley's dramatic surge qualifying for the Olympics was a crowd-thriller and a highlight of the pre-Olympic events. Here's wishing her more amazing food this week and a fantastic run on Friday!
And here's Begley after her qualifying run.
Source (12:49)
Several days ago, I read about Ryan Jaranilla, senior executive chef at the Olympic Catering Services Project of the Athletes’ Village in Beijing. This comment from Jaranilla piqued my interest: "I got a call from my sous chef at 1 a.m., asking me if he could serve couscous salad to an athlete with a gluten-free diet, since the dietician was not around and I have a Nutrition background."
So who among the 10,500 athletes in the Olympic Village is on a gluten-free diet? Today I found an answer, thanks to a note Christine Egli shared on the International Celiac Mailing List.
In Amy Yoder Begley's online journal, the Women's 10K runner writes that she received a diagnosis of "wheat and gluten allergy" almost three years ago. Since then, her diet has typically been "full of fruits, veggies, rice, potatoes and gluten free substitutes." But in her profile she lists her favorite foods as "Dark chocolate and peanut butter (no wheat...I have Celiac Disease!)".
Last December Begley wrote about how happy she was to eat gluten-free when in Connecticut for the Manchester Road Race.
Thanksgiving was great this year. I ran the Manchester Road Race in Manchester, Connecticut. What a great city and race. I stayed with a wonderful host family - Bill and Carol O'Neil. They were so nice. I enjoyed spending the holiday with them and their family. They even had gluten-free food in the Thanksgiving meal that I could eat. Bill drove the course with me twice before the race.Arriving at the Olympic Village, Begley—and others—found that the food preparation was not appropriate for a medical gluten-free diet.
My parents also drove 12 hours to watch me run the race! They are really dedicated. Manchester had a great pasta dinner the night before the race but I could not eat it due to my wheat/gluten allergy (Celiac Disease). My parents and I went to Outback after the pasta dinner. Outback has a Gluten Free menu. My pre-race meal was salad, steak and sweet potato. Yum!
The cafeteria seats 5,000. I can't eat there due to my wheat and gluten allergy (Celiac Disease). The village did get a lot of complaints about not having wheat and gluten free foods so they just added some yesterday. However, they do not prep it gluten free, so I still can't eat it. I have to eat at the USOC camp they have set up for us 20 minutes from the Village. I am not complaining though, I prefer safe food over convenience!Food at the US training camp proved to be delectable as well as safe: "The food here is amazing - Thanks to Chef Adam Sacks! The food is so good we are all over eating."
Begley's participation in the Olympics (her event is scheduled for 10:45am ET on Friday) is the latest chapter in a story full of triumphs and setbacks. Sprinkled amidst her many wins have been a torn Achilles tendon, two stress fractures, a torn oblique muscle, bursitis, a broken ankle, dehydration problems, and a diagnosis of osteopenia, which is common among people who have lived with undiagnosed celiac disease. So are the anemia and "stomach problems" she experienced before getting her diagnosis.
Begley, 30, pursued her passion for running despite her physical and financial woes. She and her supportive friend and teammate Kara Goucher train with Alberto Salazar, three-time winner of the New York Marathon.
Begley's dramatic surge qualifying for the Olympics was a crowd-thriller and a highlight of the pre-Olympic events. Here's wishing her more amazing food this week and a fantastic run on Friday!
And here's Begley after her qualifying run.
Source (12:49)
Sunday, July 20, 2008
GLUTEN-FREE LI
Back in May, Peter Bronski wrote a good article for Long Island Pulse called "Hold the Wheat: A Guide to Going Gluten-Free." In the article, Bronski noted that "An estimated two million Americans—1 in 133—have Celiac Disease, whether they know it or not (most, like me, live with years of pain and discomfort, undiagnosed or misdiagnosed). That means that in Nassau and Suffolk Counties, where there are some 2.85 million residents, statistically more than 21,400 people are living with CD—that’s enough folks to fill 1.2 Nassau Coliseums." Accompanying the article was a short list of gluten-free dining and shopping options.
Today, The New York Times offers Carolyn Nardiello's take on "Restaurants Offering Gluten-Free Options" on Long Island. The article mentions most of the area restaurants on the Gluten-Free Restaurant Awareness Program (GFRAP): Emerson's in Babylon, Mama's Italian Restaurant in Oakdale, and Caffe Baldo in Wantagh as the Outback Steakhouse chain [PDF]. Nardiello seems to have a good feel for the specialties of each restaurant: rib-eye au poivre and flourless chocolate cake at Emerson's, cannoli at Mama's, garlic knots at Caffe Baldo.
The article also notes a promising development: "Fran Watins, 57, of Commack, who is on the board of the Suffolk County Celiacs Support and Awareness Group (SCC), said that next month the organization, which has 400 to 500 members, will meet for the first time with restaurant owners on Long Island who may be interested in offering gluten-free menus." Let's hope this leads to many more options, especially under the aegis of a third-party organization such as GFRAP.
Also note: The site of the April 26, 2009 Long Island Vendor Fair will be IBEW Local 25, 370 Motor Parkway, Hauppauge.
Back in May, Peter Bronski wrote a good article for Long Island Pulse called "Hold the Wheat: A Guide to Going Gluten-Free." In the article, Bronski noted that "An estimated two million Americans—1 in 133—have Celiac Disease, whether they know it or not (most, like me, live with years of pain and discomfort, undiagnosed or misdiagnosed). That means that in Nassau and Suffolk Counties, where there are some 2.85 million residents, statistically more than 21,400 people are living with CD—that’s enough folks to fill 1.2 Nassau Coliseums." Accompanying the article was a short list of gluten-free dining and shopping options.
Today, The New York Times offers Carolyn Nardiello's take on "Restaurants Offering Gluten-Free Options" on Long Island. The article mentions most of the area restaurants on the Gluten-Free Restaurant Awareness Program (GFRAP): Emerson's in Babylon, Mama's Italian Restaurant in Oakdale, and Caffe Baldo in Wantagh as the Outback Steakhouse chain [PDF]. Nardiello seems to have a good feel for the specialties of each restaurant: rib-eye au poivre and flourless chocolate cake at Emerson's, cannoli at Mama's, garlic knots at Caffe Baldo.
The article also notes a promising development: "Fran Watins, 57, of Commack, who is on the board of the Suffolk County Celiacs Support and Awareness Group (SCC), said that next month the organization, which has 400 to 500 members, will meet for the first time with restaurant owners on Long Island who may be interested in offering gluten-free menus." Let's hope this leads to many more options, especially under the aegis of a third-party organization such as GFRAP.
Also note: The site of the April 26, 2009 Long Island Vendor Fair will be IBEW Local 25, 370 Motor Parkway, Hauppauge.
Tuesday, May 06, 2008
CELIACALENDAR
The Staten Island Celiac Meetup Group (SICMG) is having its next meeting—with pizza—at Tuttoriso on Thursday evening, May 8, at 7:00pm. Indicate your interest at the webpage for the meetup group.
The Greater New York City Celiac Support Group (CSA/USA) will meet at Outback (919 Third Avenue at East 56th Street) on Monday evening, May 12, at 6:30pm. RSVP by calling Merle at 212-662-2464 or Mary Ferry at 212-304-1026.
The New York City Celiac Disease Meetup Group (NYCCDMG) kicks off a Happy Hour at the East End Tavern (1589 First Avenue) on Wednesday evening, May 14 at 5:00pm. Drinks will include Redbridge ($4.50) and Magners ($3.50); pub food will be ordered from Peters'! Indicate your interest at the webpage for the meetup group.
The Westchester Celiac Sprue Support Group (WCSSG) holds an event with nutritionist Anne Roland Lee at DeCicco's (Ardsley) on Saturday afternoon, May 17 from 1:00pm to 4:00pm. Vendors include Everybody Eats and Joan's Gluten-Free Great Bakes.
The 2008 L. Lodico Walk for Celiac Disease takes place at Little Bay Park on Sunday morning, June 1, starting at 9:00am. Proceeds go to the CSA this year. Read about last year's walk here.
The WCSSG holds its annual picnic (weather permitting) at Kingsland Point Park (Sleepy Hollow) on Sunday afternoon, June 22, from noon to dusk. Metro-North's Philipse Manor station is just north of the picnic grounds.
The Staten Island Celiac Meetup Group (SICMG) is having its next meeting—with pizza—at Tuttoriso on Thursday evening, May 8, at 7:00pm. Indicate your interest at the webpage for the meetup group.
The Greater New York City Celiac Support Group (CSA/USA) will meet at Outback (919 Third Avenue at East 56th Street) on Monday evening, May 12, at 6:30pm. RSVP by calling Merle at 212-662-2464 or Mary Ferry at 212-304-1026.
The New York City Celiac Disease Meetup Group (NYCCDMG) kicks off a Happy Hour at the East End Tavern (1589 First Avenue) on Wednesday evening, May 14 at 5:00pm. Drinks will include Redbridge ($4.50) and Magners ($3.50); pub food will be ordered from Peters'! Indicate your interest at the webpage for the meetup group.
The Westchester Celiac Sprue Support Group (WCSSG) holds an event with nutritionist Anne Roland Lee at DeCicco's (Ardsley) on Saturday afternoon, May 17 from 1:00pm to 4:00pm. Vendors include Everybody Eats and Joan's Gluten-Free Great Bakes.
The 2008 L. Lodico Walk for Celiac Disease takes place at Little Bay Park on Sunday morning, June 1, starting at 9:00am. Proceeds go to the CSA this year. Read about last year's walk here.
The WCSSG holds its annual picnic (weather permitting) at Kingsland Point Park (Sleepy Hollow) on Sunday afternoon, June 22, from noon to dusk. Metro-North's Philipse Manor station is just north of the picnic grounds.
Sunday, March 30, 2008
RESTAURANT INSPECTION!
And now for the annual round-up of restaurant inspection results from the Department of Health and Mental Hygiene (DOHMH). The restaurants on this list—New York City eateries on the roster of the Gluten Free Restaurant Awareness Program (GFRAP)—continue to be way ahead of other Big Apple restaurants in recognizing the health concerns related to gluten in their foods, which still doesn't seem to be a concern of the DOHMH.
The lower the number score, the better the inspection, with a score of 28 or higher constituting a failing grade. Topping the list are Asia de Cuba, Sambuca, and Gus' Place; at the bottom (with the only failing grade) is Outback Steakhouse Brooklyn. Not available at this time is a score for Tuttoriso, on Staten Island.
GFRAP restaurants can be found here.
And now for the annual round-up of restaurant inspection results from the Department of Health and Mental Hygiene (DOHMH). The restaurants on this list—New York City eateries on the roster of the Gluten Free Restaurant Awareness Program (GFRAP)—continue to be way ahead of other Big Apple restaurants in recognizing the health concerns related to gluten in their foods, which still doesn't seem to be a concern of the DOHMH.
The lower the number score, the better the inspection, with a score of 28 or higher constituting a failing grade. Topping the list are Asia de Cuba, Sambuca, and Gus' Place; at the bottom (with the only failing grade) is Outback Steakhouse Brooklyn. Not available at this time is a score for Tuttoriso, on Staten Island.
02 11/21/07 Asia de Cuba (Manhattan)For the most current DOH inspection records, click here.
05 01/18/08 Sambuca (Manhattan)
08 04/24/07 Gus' Place (Manhattan)
09 03/14/07 Outback Steakhouse Queens Boulevard (Queens)
10 03/19/07 Lumi (Manhattan)
10 12/26/07 Risotteria (Manhattan)
11 04/04/07 Lilli and Loo (Manhattan)
13 12/26/06 Bloom's (Manhattan)
13 12/07/06 Outback Steakhouse Bell Blvd. (Queens)
15 01/04/08 Outback Steakhouse Chelsea (Manhattan)
16 01/30/07 Bistango (Manhattan)
16 08/19/07 Candle 79 (Manhattan)
16 07/31/07 Outback Steakhouse (Staten Island)
16 11/14/06 Tini (Lentini) (Manhattan)
17 06/11/07 Peters' (Artaki) (Manhattan)
18 09/27/07 Outback Steakhouse Third Avenue (Manhattan)
21 05/08/07 Carrabba's (Staten Island)
?? --/--/-- Tuttoriso (Staten Island)
80 01/30/08 Outback Steakhouse Brooklyn (Brooklyn)
GFRAP restaurants can be found here.
Saturday, October 27, 2007
ZAGAT NYC RESTAURANTS 2008
Last year Zagat seemed to make a giant step forward by mentioning gluten-free options in its listings for Risotteria ("sets the standard for gluten-free dining") and Sambuca ("also offers a gluten-free menu - 'is that an oxymoron for Italian?'").
This year the restaurant guide seems to have taken a baby step backward. It still doesn't acknowledge gluten-free dining in its Cuisine and Special Features sections...and its choices of comments for Risotteria and Sambuca are actually misleading. The guide says that at Risotteria "'everything is gluten-free,'" which is just not true. And the guide says that at Sambuca "a separate sans-gluten menu lets everyone 'eat freely'"—a bit of an exaggeration.
Risotteria is still a bargain spot compared to the other rated restaurants. Asia de Cuba still gets a special "top spot" designation. According to the guide, the average tip went up a smidgen to 19%. And I still suspect that Outback Steakhouse is treated too harshly.
So here are the ratings for the NYC GFRAP restaurants listed in Zagat 2008. Alas, the ratings tended to stay the same or decline in comparison with last year's results.
Last year Zagat seemed to make a giant step forward by mentioning gluten-free options in its listings for Risotteria ("sets the standard for gluten-free dining") and Sambuca ("also offers a gluten-free menu - 'is that an oxymoron for Italian?'").
This year the restaurant guide seems to have taken a baby step backward. It still doesn't acknowledge gluten-free dining in its Cuisine and Special Features sections...and its choices of comments for Risotteria and Sambuca are actually misleading. The guide says that at Risotteria "'everything is gluten-free,'" which is just not true. And the guide says that at Sambuca "a separate sans-gluten menu lets everyone 'eat freely'"—a bit of an exaggeration.
Risotteria is still a bargain spot compared to the other rated restaurants. Asia de Cuba still gets a special "top spot" designation. According to the guide, the average tip went up a smidgen to 19%. And I still suspect that Outback Steakhouse is treated too harshly.
So here are the ratings for the NYC GFRAP restaurants listed in Zagat 2008. Alas, the ratings tended to stay the same or decline in comparison with last year's results.
Candle 79
Food: 23 (down 1)
Service: 21 (down 2)
Decor: 17 (down <4)
Estimated dinner for one: $36 (down $4)
Top-rated vegetarian restaurant
ASIA DE CUBA
Food: 23
Service: 20
Decor: 24 (down 1)
Estimated dinner for one: $58 (up $2)
"Hottest Servers"
Risotteria
Food: 21
Service: 16 (down 2)
Decor: 10
Estimated dinner for one: $23
Gus' Place (reopened, relocated)
Food: 20
Service: 20
Decor: 16
Estimated dinner for one: $37
Lumi (unlisted 2007)
Food: 19
Service: 19
Decor: 18
Estimated dinner for one: $52
Sambuca
Food: 18 (down 1)
Service: 18
Decor: 16 (up 1)
Estimated dinner for one: $38 (up $2 from 2006)
Outback Steakhouse
Food: 14 (down 1)
Service: 15 (down 1)
Decor: 12 (down 1)
Estimated dinner for one: $32
Sunday, September 09, 2007
NEWSWEEK: WAITER, PLEASE HOLD THE WHEAT
Now online: "Waiter, Please Hold the Wheat," a well-researched Newsweek article [September 17, 2007] about celiac sprue.
Written by Anne Underwood, the piece begins with the story of Alice Bast, founder of the National Foundation for Celiac Awareness (NFCA). She suffered fatigue, migraines, depression, weight loss, hair loss, dental problems, GI symptoms, and tingling in the extremities as well as a traumatic failed pregnancy before she received her accurate celiac diagnosis—after seeing nearly two dozen doctors.
The article refers to Dr. Alessio Fasano's 2003 estimate that about 3 million Americans (1 in 133) have celiac sprue, but notes that the condition "remains vastly underdiagnosed." It mentions that symptoms (such as anemia, osteoporosis and failure to thrive in young children) can go well beyond the digestive tract, and offers an explanation as to why Dr. Peter Green (pictured) would say, "Name the organ, and celiac disease can affect it." Underwood writes that, in response to gluten, the immune system in an affected individual "generates antibodies to an enzyme called tissue transglutaminase. This enzyme is an innocent bystander that acts on gluten in the lining of the intestine. But because the enzyme is also found throughout the body—in the skin, heart, thyroid, bones and nervous system—antibodies that attack it can direct their fire at any of these other organs, too."
Underwood emphasizes that the longer someone with celiac sprue remains untreated, the more problems are likely to develop, and also makes the point that, among autoimmune conditions, celiac sprue is one of the easiest to treat, as it involves maintaining a diet instead of undergoing surgery or treatments. (See this post for information about people who were diagnosed with celiac sprue and then mistakenly told they could safely eat gluten.)
The article also asserts that maintaining the diet is easier than ever due to the creation of new products and the rising number of restaurants offering special, gluten-free menus. Mentioned are the Outback and Carrabba's chains, with Risotteria scoring a photograph and Bistango depicted as the site of a lunch between Heidi Collins (pictured) and Celiac Chick Kelly Courson. Each restaurant is part of the nationwide Gluten-Free Restaurant Awareness Program (GFRAP), which, I'm sorry to note, is not recognized in the article.
The article ends with a mention of honeymooning blogger Shauna James Ahern and a description of her forthcoming book Gluten-Free Girl as "a delightful memoir of learning to eat superbly while remaining gluten-free." According to Amazon, the book will be out on October 5, 2007.
ADDENDUM People seeking more information about celiac sprue may find the following links useful:
Newsweek cover image: PRNewsFoto/NEWSWEEK
Now online: "Waiter, Please Hold the Wheat," a well-researched Newsweek article [September 17, 2007] about celiac sprue.Written by Anne Underwood, the piece begins with the story of Alice Bast, founder of the National Foundation for Celiac Awareness (NFCA). She suffered fatigue, migraines, depression, weight loss, hair loss, dental problems, GI symptoms, and tingling in the extremities as well as a traumatic failed pregnancy before she received her accurate celiac diagnosis—after seeing nearly two dozen doctors.
The article refers to Dr. Alessio Fasano's 2003 estimate that about 3 million Americans (1 in 133) have celiac sprue, but notes that the condition "remains vastly underdiagnosed." It mentions that symptoms (such as anemia, osteoporosis and failure to thrive in young children) can go well beyond the digestive tract, and offers an explanation as to why Dr. Peter Green (pictured) would say, "Name the organ, and celiac disease can affect it." Underwood writes that, in response to gluten, the immune system in an affected individual "generates antibodies to an enzyme called tissue transglutaminase. This enzyme is an innocent bystander that acts on gluten in the lining of the intestine. But because the enzyme is also found throughout the body—in the skin, heart, thyroid, bones and nervous system—antibodies that attack it can direct their fire at any of these other organs, too."Underwood emphasizes that the longer someone with celiac sprue remains untreated, the more problems are likely to develop, and also makes the point that, among autoimmune conditions, celiac sprue is one of the easiest to treat, as it involves maintaining a diet instead of undergoing surgery or treatments. (See this post for information about people who were diagnosed with celiac sprue and then mistakenly told they could safely eat gluten.)
The article also asserts that maintaining the diet is easier than ever due to the creation of new products and the rising number of restaurants offering special, gluten-free menus. Mentioned are the Outback and Carrabba's chains, with Risotteria scoring a photograph and Bistango depicted as the site of a lunch between Heidi Collins (pictured) and Celiac Chick Kelly Courson. Each restaurant is part of the nationwide Gluten-Free Restaurant Awareness Program (GFRAP), which, I'm sorry to note, is not recognized in the article. The article ends with a mention of honeymooning blogger Shauna James Ahern and a description of her forthcoming book Gluten-Free Girl as "a delightful memoir of learning to eat superbly while remaining gluten-free." According to Amazon, the book will be out on October 5, 2007.
ADDENDUM People seeking more information about celiac sprue may find the following links useful:
Celiac Disease Foundation
Gluten Intolerance Group
The Mayo Clinic
Celiac Disease Center at Columbia University
Beth Israel Deaconess Medical Center Celiac Center
University of Chicago Medical Center Celiac Disease Center
University of Maryland Center for Celiac Research
NIH Celiac Disease Awareness Campaign
Newsweek cover image: PRNewsFoto/NEWSWEEK
Monday, June 11, 2007
A BEEF ABOUT BUNS
Hamburgers are one of the most readily available foods in the United States. But a classic burger--a ground beef patty with a bun--is hard to find in the gluten-free variety.
The ground beef isn't the problem. It's the bun.
You see, I'm grateful for restaurants that take responsibility when it comes to gluten-free food and clearly state that buns shouldn't be included in a gluten-free "burger" order.
But I'm extra-grateful for those restaurants that actually provide a gluten-free bun--or at least a bun substitute, like two pieces of toast--with their burgers.
I'd be even more grateful if I didn't have to pay a surcharge for the gluten-free bread, which has often been my experience.
I don't think I've yet found any gf hamburger buns that I really like. So far my favorite substitutes are gluten-free English muffins (pictured) from Joan's GF Great Bakes. Or gluten-free toast.
You know what got me thinking of this? I read that Outback Steakhouses in Clifton Park (NY) as well as Enfield (CT) and West Springfield (MA) are trying out gluten-free bread and hamburger rolls, and that the Outback in Yonkers (NY) plans to introduce the bread this Wednesday! That encouraging news made me realize how much of the ordinary Outback menu I was missing/ignoring.
The bread is made by Vermont's Walk on Water Gluten Free Bakery--and I sure hope it's good!
Anyway, thank you for taking time out of your busy lives to read my beef about buns. Here is a (possibly very loud) clip from Sesame Street that shows where buns come from. Warning: These buns are not certified as gluten-free!
Source (1:15)
Hamburgers are one of the most readily available foods in the United States. But a classic burger--a ground beef patty with a bun--is hard to find in the gluten-free variety.The ground beef isn't the problem. It's the bun.
You see, I'm grateful for restaurants that take responsibility when it comes to gluten-free food and clearly state that buns shouldn't be included in a gluten-free "burger" order.
But I'm extra-grateful for those restaurants that actually provide a gluten-free bun--or at least a bun substitute, like two pieces of toast--with their burgers.
I'd be even more grateful if I didn't have to pay a surcharge for the gluten-free bread, which has often been my experience.
I don't think I've yet found any gf hamburger buns that I really like. So far my favorite substitutes are gluten-free English muffins (pictured) from Joan's GF Great Bakes. Or gluten-free toast.
You know what got me thinking of this? I read that Outback Steakhouses in Clifton Park (NY) as well as Enfield (CT) and West Springfield (MA) are trying out gluten-free bread and hamburger rolls, and that the Outback in Yonkers (NY) plans to introduce the bread this Wednesday! That encouraging news made me realize how much of the ordinary Outback menu I was missing/ignoring.
The bread is made by Vermont's Walk on Water Gluten Free Bakery--and I sure hope it's good!
Anyway, thank you for taking time out of your busy lives to read my beef about buns. Here is a (possibly very loud) clip from Sesame Street that shows where buns come from. Warning: These buns are not certified as gluten-free!
Source (1:15)
Tuesday, May 08, 2007
NEW YORK TIMES ARTICLE
The New York Times (May 8, 2007) includes an article by Kate Murphy entitled "Jury Is Still Out on Gluten, the Latest Dietary Villain." I've got mixed feelings about it.
First of all, I want to go over some basics. As the article states down in its 13th paragraph (out of 24), "The prevalence [of celiac disease] in North America was previously estimated at about 1 in 3,000, but several studies published in the last three years indicate that it is closer to 1 in 100--and 1 in 22 for those with risk factors like having an immediate relative with celiac disease." The article quotes Dr. Peter Green as saying that "Chances are now that people actually know someone who has it."
But the article does not say something else that is true: Among the 1 percent estimated to have celiac disease, only a very low percentage--perhaps 3 percent--has been correctly diagnosed. That, to me, remains the big story: Nearly 1 percent of the population--from infant to senior--remains unaware that it has celiac disease. That is what I call a national health crisis.
Instead, the article focuses on people who go on gluten-free diets because they feel better on the diet (or think they might feel better on the diet) despite testing negative for celiac disease or not even testing for it at all. There's nothing in the article that suggests that going on such a diet would, by itself, be harmful. So I suppose the article comes across as part health article, part trend piece, and part marketing report (as it discusses the increasing availability of gluten-free products).
I'm not sure why I feel a little disappointed by the article beyond its failure to hammer home the existence of a real and quantifiable health crisis. But it might have to do with some of its phraseology. Here's a paragraph that got under my skin:
Another misleading sentence: "But with supermarkets brimming with gluten-free breads, cereals, cakes and cookies and restaurants serving gluten-free pastas, pizzas and beer, it has become far less difficult to stay on a gluten-free diet." I'd like to dare Ms. Murphy to show me supermarkets brimming with gluten-free baked goods. Not even Whole Foods qualifies. And as for restaurants serving gluten-free pastas, pizzas and beer? They're still very rare.
I do share the concern of quoted University of Texas gastroenterologist Dr. Don W. Powell that "A lot of alternative practitioners like chiropractors have picked up on it and are waving around magic silver balls, crystals and such, telling people they have gluten intolerance." A consultation with an informed gastroenterologist can be invaluable in diagnosing or ruling out celiac disease using a panel of blood tests possibly followed by an intestinal biopsy.
The New York Times (May 8, 2007) includes an article by Kate Murphy entitled "Jury Is Still Out on Gluten, the Latest Dietary Villain." I've got mixed feelings about it.
First of all, I want to go over some basics. As the article states down in its 13th paragraph (out of 24), "The prevalence [of celiac disease] in North America was previously estimated at about 1 in 3,000, but several studies published in the last three years indicate that it is closer to 1 in 100--and 1 in 22 for those with risk factors like having an immediate relative with celiac disease." The article quotes Dr. Peter Green as saying that "Chances are now that people actually know someone who has it."
But the article does not say something else that is true: Among the 1 percent estimated to have celiac disease, only a very low percentage--perhaps 3 percent--has been correctly diagnosed. That, to me, remains the big story: Nearly 1 percent of the population--from infant to senior--remains unaware that it has celiac disease. That is what I call a national health crisis.
Instead, the article focuses on people who go on gluten-free diets because they feel better on the diet (or think they might feel better on the diet) despite testing negative for celiac disease or not even testing for it at all. There's nothing in the article that suggests that going on such a diet would, by itself, be harmful. So I suppose the article comes across as part health article, part trend piece, and part marketing report (as it discusses the increasing availability of gluten-free products).
I'm not sure why I feel a little disappointed by the article beyond its failure to hammer home the existence of a real and quantifiable health crisis. But it might have to do with some of its phraseology. Here's a paragraph that got under my skin:
Nevertheless, it has become a popular dietary villain. Gluten-free foods are popping up on grocery-store shelves and restaurant menus, including those of national chains like P. F. Chang’s and Outback Steakhouse. Warnings of gluten’s evils are common on alternative medicine Web sites and message boards.The use of the phrase "popular dietary villain" strikes me as inappropriate and not supported by the article. There's no statistic to show that the gluten-free foods are popular--and I don't think they are. Gluten-free labeling is actually increasing largely because people with celiac disease have fought long and hard for this reasonable practice. The sentence associating vague "warnings of gluten's evils" with alternative medicine could give readers the false impression that the warnings aren't also associated with mainstream medicine. And I think that the almost obligatory roll call of common substances that contain gluten--salad dressings, ice cream, peanut butter, adhesives on envelopes, and lipsticks and lotions--might've been better researched. Most if not all peanut butters are, to my knowledge, gluten-free, and I've been hearing that the warning against adhesives on envelopes might lack substance, too.
Another misleading sentence: "But with supermarkets brimming with gluten-free breads, cereals, cakes and cookies and restaurants serving gluten-free pastas, pizzas and beer, it has become far less difficult to stay on a gluten-free diet." I'd like to dare Ms. Murphy to show me supermarkets brimming with gluten-free baked goods. Not even Whole Foods qualifies. And as for restaurants serving gluten-free pastas, pizzas and beer? They're still very rare.
I do share the concern of quoted University of Texas gastroenterologist Dr. Don W. Powell that "A lot of alternative practitioners like chiropractors have picked up on it and are waving around magic silver balls, crystals and such, telling people they have gluten intolerance." A consultation with an informed gastroenterologist can be invaluable in diagnosing or ruling out celiac disease using a panel of blood tests possibly followed by an intestinal biopsy.
Wednesday, March 28, 2007
RESTAURANT INSPECTION!
A lot has happened since last year's round-up of restaurant inspections. Most significantly (and sensationally), the rat scare at the West Village KFC-Taco Bell led the media to take closer looks at restaurant conditions and possibly precipitated a series of very tough inspections and closings from the Department of Health and Mental Hygiene(DOHMH). In the short run, this will probably lead to healthier conditions and more accurate inspections in Big Apple restaurants, though don't expect insects and rodents to suddenly absent themselves from eateries or stay out of them over time.
Of course, the gluten-free are aware of a serious health concern that still seems to be of little or no concern to the DOHMH: Most New Yorkers with celiac disease don't know they have the condition and few restaurants have policies about providing or identifying gluten-free foods. The restaurants on this list are the exceptions--and they deserve credit for making the effort.
Despite the efforts of State Senator Jeff Klein to implement a letter-grade system, the rules are the same as last year: The lower the number score, the better the inspection, with a score of 28 or higher constituting a failing grade.
Topping the list with no violations at the moment are Outback Staten Island and the radically improved Risotteria. Getting a failing grade of 36 is Lumi Restaurant. I couldn't find listings for Gus's Place and Peters' Gourmet Diner & Bar. [UPDATE: I've now found Peters' under the name Artaki. I'm told the inspection for Gus' Place, which recently (re)opened in a new location, will occur later this year.]
GFRAP restaurants can be found here.
A lot has happened since last year's round-up of restaurant inspections. Most significantly (and sensationally), the rat scare at the West Village KFC-Taco Bell led the media to take closer looks at restaurant conditions and possibly precipitated a series of very tough inspections and closings from the Department of Health and Mental Hygiene(DOHMH). In the short run, this will probably lead to healthier conditions and more accurate inspections in Big Apple restaurants, though don't expect insects and rodents to suddenly absent themselves from eateries or stay out of them over time.
Of course, the gluten-free are aware of a serious health concern that still seems to be of little or no concern to the DOHMH: Most New Yorkers with celiac disease don't know they have the condition and few restaurants have policies about providing or identifying gluten-free foods. The restaurants on this list are the exceptions--and they deserve credit for making the effort.
Despite the efforts of State Senator Jeff Klein to implement a letter-grade system, the rules are the same as last year: The lower the number score, the better the inspection, with a score of 28 or higher constituting a failing grade.
Topping the list with no violations at the moment are Outback Staten Island and the radically improved Risotteria. Getting a failing grade of 36 is Lumi Restaurant. I couldn't find listings for Gus's Place and Peters' Gourmet Diner & Bar. [UPDATE: I've now found Peters' under the name Artaki. I'm told the inspection for Gus' Place, which recently (re)opened in a new location, will occur later this year.]
00 08/17/06 Outback Steakhouse (Staten Island)For the most current DOH inspection records, click here.
00 03/09/07 Risotteria (Manhattan)
02 05/18/06 Outback Steakhouse Chelsea (Manhattan)
03 08/17/06 Carrabba's (Staten Island)
06 05/16/06 Asia de Cuba (Manhattan)
08 01/24/06 Candle 79 (Manhattan)
09 03/14/07 Outback Steakhouse Queens Blvd. (Queens)
09 09/30/06 Outback Steakhouse Brooklyn (Brooklyn)
11 04/25/06 Peters' (Artaki) (Manhattan)
13 12/26/06 Bloom's Restaurant (Manhattan)
13 12/07/06 Outback Steakhouse Bell Blvd. (Queens)
16 01/30/07 Bistango Restaurant (Manhattan)
16 11/14/06 Tini (Lentini Restaurant) (Manhattan)
17 02/15/07 Tropica Bar & Seafood House (Manhattan)
26 05/17/06 Outback Steakhouse Third Ave. (Manhattan)
36 02/15/07 Lumi Restaurant (Manhattan)
GFRAP restaurants can be found here.
Saturday, February 24, 2007
HEY, STATEN ISLAND!
Staten Island now has an Outback of its very own--and also a Carrabba's Italian Grill of its very own--at the Staten Island Mall!
Both chains offer gluten-free menus created in cooperation with the Gluten Intolerance Group (GIG).
Here's a gluten-free menu for Outback (PDF) and here's a gluten-free menu for Carrabba's (PDF).
Staten Island now has an Outback of its very own--and also a Carrabba's Italian Grill of its very own--at the Staten Island Mall!
Both chains offer gluten-free menus created in cooperation with the Gluten Intolerance Group (GIG).
Here's a gluten-free menu for Outback (PDF) and here's a gluten-free menu for Carrabba's (PDF).
Thursday, February 09, 2006
YAZOO CITY GOES GFRAP! [UPDATE: Yazoo City closed its doors in late January 2007.] Yesterday GFRAP announced the addition of the Suffolk County restaurant Yazoo City to its roster. That makes Lindenhurst's Yazoo City the third Long Island restaurant on the GFRAP restaurant menu; the other two are Caffe Baldo in Wantagh (Nassau County) and Momma's Italian Restaurant in Oakdale (Suffolk). Also on Long Island: Outback, Legal Seafoods, and P.F. Chang's.
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