I’ve found an interesting correlation between restaurants that do a great job highlighting their gluten free options and the chef’s behind the scene; the chef’s of these restaurants have family or friends who are gluten intolerant, and recognize how difficult a dining experience can be. These chef’s also realize how important it is to ensure that everyone who visits their restaurant can enjoy their menu. When I went to Pagani, I was incredibly impressed with the gluten free options on the menu; the menu was naturally very gluten free and gluten free pasta was offered to accommodate all the GF pasta lovers. I had the opportunity to connect with Chef Mark Barrett, and learned why and how he caters to those with gluten sensitivities.
“Gluten free dining has gone through the roof and I recognize how important it is in todays’ restaurant offerings. My father developed his gluten intolerance eight years ago and has been preaching to me about it ever since. Because of these things the Pagani menu is largely gluten free. All entrees, salads, sliced meats, cheeses, and sides are 100% gluten free. Half or our starters are gluten free and the other half can easily be made gluten free by leaving out the toasts. Beyond that, every pasta, except for the stuffed pastas (ravioli and tortelloni), can be made gluten free. We have corn spaghetti and quinoa penne available daily to substitute. These substitutes, especially the corn spaghetti, have been receiving heavily increased attention. The GF people love it!”
Chef Mark also noted that he will be making his own gluten-free pasta this year; and I will absolutely be back to try! Thank you, Chef Mark.