The day I finished reading Danny Meyer’s book Setting the Table was also the day I started nobreadnyc.com. In his book, Danny chronicles his journey to restaurant and entrepreneurship success and inspires his readers to follow their passions. Danny Meyer does everything he can to cater to all customers at all times, and ensure his customers leave his restaurants with a positive dining experience and a desire to go back for more. This passion to serve all types of customers is evident for the #nobread crowd at Maialino; food is made without any cross contamination, and gluten free pasta AND bread are served!…
It is incredibly easy to be gluten free at Maialino, and everything on the menu looks absolutely amazing! To start, I highly recommend the seared octopus, fried artichokes, and any of the salads from the antipasti. Delicious looking pasta dishes are offered under the Primi category, and at the bottom it is noted that gluten free options are available. I love seeing this as it saves me from having to ask whether or not GF pasta is offered. I ordered the braised suckling pig & arugula pasta, and it might have been the best gluten free pasta dish I’ve ever had! My non-gluten free friend and I split this dish, and she commented that she never would have thought she was eating a “gluten free” dish. The only pasta dish that cannot be made gluten free is the tortelli as this is a stuffed noodle. All of the secondi entrees are naturally gluten free; just make sure you order the seared lamb chops with nowheatberries. Lastly the sides… The sides and appetizers all looked so incredible that my friend and I ended up ordering all sides and apps, with just the one pasta dish to split as our main. The roasted carrots and brussels sprouts are incredible, as I assumed they would be.
I have only been to Maialino for dinner, but Maialino is even more popular for brunch! Poached eggs are one of my favorite brunch items to order; however, they are always served on top of bread. Not at Maialino, the poached eggs are served on top of a squash puree and roasted root vegetables which is literally my dream meal. More #nobread orders I would like to try include the soft scrambled eggs, egg white frittata, roasted potatoes, suckling pig ham, and porchetta sandwich nobread.
Chefs Nick Anderer and Jason Preifer have gone above and beyond and have created one of the most delicious menus in New York City. Thank you, Chefs Nick and Jason for also making the most incredible gluten free pasta and bread, and thank you Danny Meyer for being incredibly allergy conscious, providing a menu that caters to all foodies, and creating one of the most hospitable restaurants in NYC.