Kelly Rutherford


As head matriarch on Gossip Girl, Kelly Rutherford’s character, Lily Humphrey, ran New York City. So when we found out Mrs. NYC was gluten free, we knew we needed to catch up with Kelly and chat NOBREAD. Kelly explains why she went gluten free, how she is feeling now, and some of her favorite NYC restaurants!


How long have you been gluten free? What made you want to go GF?
I am gluten free unless I am in Europe; then I do eat a little bread. I have been GF for about a year. I just feel so much better; I have more energy and feel clearer. Just lighter and really my digestive system seems happier.

Last time we spoke, you mentioned it’s tough to be gluten free when you travel, especially when you go to Paris. What is it about Paris that makes gluten free a challenge?
I give myself freedom. When I am home I eat all organic and do my best to find great organic restaurants like Le Pain Quotidien. Yet I also live my life. The same goes for GF… I will eat bread when in Europe sometimes really as a treat- it’s so good there. There are restaurants in Paris now that are GF… I just eat potatoes or french fries instead of bread.

How has NOBREAD made dining out in NYC easier?
Great ideas for those of us looking for options that make GF easy!



Date night- White Street – 221 W. Broadway- TriBeCa- American- $$$$ (Map)

Girls night outAny New Place 

BrunchSoHo House- 29 9th Ave- Meatpacking District- Lounge- $$$$ *Members Only* (Map)

People Watching- White Street 221 W. Broadway– TriBeCa- American- $$$$ (Map)

Krumville Bake Shop


Decent gluten free bread is hard to come by, and delicious gluten free bread is even harder. Well New York City, it’s time to meet Krumville Bake Shop. When founder, Antonella Zangher, was diagnosed with Celiac Disease in 2009, she, too, was frustrated by the limited GF ‘bread’ options and took it upon herself to do something about it. Krumville provides wholesome, fresh, and delicious gluten-free products such as focaccia bread, pies, cakes, cookies, and more, at reasonable prices! Furthermore, none of Krumville’s products contain any GMOs, artificial flavorings or preservatives and the flour used is a blend of sorghum, brown rice, and millet.

This week, I tasted Krumsville’s focaccia bread, blueberry muffin, amaretti cookies, and chocolate chip and walnut cookie, and everything was pretty incredible. Everyone who knows me knows how much I LOVE chocolate, and the chocolate chip & walnut cookie was gone the minute I saw it in my package. It was amazing! Perfectly chewy and perfectly chocoaltey. My family and I then opened the amaretti cookies, and couldn’t get over how delicious they were, too. I like to think my dad and I are cookie connoisseur’s, and he and I both agreed that the cookies struck the perfect balance between chocolate and almond flavors, and neither flavor overpowered the other. Lastly, I have to discuss the focaccia bread. The bread is best cooked at 350 degrees for 5-10 minutes prior to eating. Toast it and dip it into a little olive oil and this bread is outstanding!

To buy Krumville’s products, you can order items through their website… OR for everyone local to NYC or Brooklyn, head to Smorgasburg! The Krumville team attends this market on Saturdays and it is their sole retail outlet. Antonella explains the overwhelming positive response from her customers, “We thrive on that happiness and it drives us to make gluten-free baking delicious, beautiful and a special shopping experience for all our customers!”All Krumville products can be shipped and if you’re looking for a sandwich in NYC that uses Krumville’s bread, Court Street Grocers, Court Street Sandwich Shop (Gotham Market), BKLYN Larder, Zito’s Sandwich Shoppe, Crespella, Irving Farm Coffee Roasters, and Morris Grilled Cheese Truck all have the bread in-house (or in-truck)! Other retailers include in BK and & in NYC.

Keep up the AMAZING work and DELICIOUS baking, Krumville Bake Shop!
Buy your Krumville baked goods HERE:



When I went gluten and dairy free five years ago, forget the bread… it was chocolate that I was most concerned about giving up! Thankfully, I’ve found plenty of gluten and dairy free snack brands to fill the void, and people are getting crafty and exploring the world of GF baking. For a few months now, I’ve seen gluten free nuggets popping up on my instagram news feed from the account ‘whatthegf.’ Famous for their #whatthegf and #biteme hashtags, these little gluten free nuggets have attracted quite the following! After checking out the account and seeing that ‘whatthegf’ was an instagram account for bize size chocolate ‘nuggets,’ I knew I needed to give them a try. Last week I was lucky enough to connect with Founder, Brooke Hamroff, and I’ve officially eaten my first nugget. Or should I say 9 nuggets, because I couldn’t stop after just one.

The nuggets are 100% gluten, nut, peanut, and soy free, and of course celiac safe (not just wheat free!) The coatings come in either semisweet or white chocolate, which sounds delicious but unfortunately for me, both contain dairy. Brooke caters to those who are dairy sensitive, and upon request makes gluten AND dairy free coated nuggets out of dairy free dark chocolate. IMPORTANT TO NOTE: The brownie itself is not 100% dairy free as a marginal amount of butter is used in the making of the brownie. If you are allergic to dairy, play it safe and skip the nuggets. I am dairy sensitive, and I am happy to announce I ate several nuggets and I didn’t experience any problems afterwards.

My favorite nuggets? The nugget with sugar crystals and the nugget with chocolate cookie crumbs (you can never have too much chocolate)! The nuggets were truly delicious, and I’m excited for Brooke and her venture. I’m also excited to become an avid customer of whathegf, and all of my nobread friends can start expecting these nuggets as gifts soon!




Young’s NYC

Young’s NYC
Vegan, Vegetarian
Made (WITH VEGETABLES) in America

I love meeting people who love food, health & wellness, and who have made a career out of their passion. Alexander Meyers and Jessica Young of Young’s NYC are two perfect examples of this. After stints in the corporate restaurant world, both Alexander and Jessica left their ventures to follow their dreams of having a vegan pop-up restaurant. Alexander began his career at the French Culinary Institute and has worked for some of the restaurant industry’s biggest names, and Jessica, too, started her career at the French Culinary Institute and worked as a private chef as well as a pastry chef in one of New York’s most popular gluten free restaurants. The two connected over their passion for farm to table dining, sourcing local vegetables, and bringing vegetables to the forefront of a menu. Alexander and Jessica work closely with local purveyors and products, and their genuine passion for their business has resulted in a successful pop-up restaurant here in New York City.

I went to Young’s NYC most recent pop up event and had a wonderful experience. This season’s menu featured fava beans with spring pea custard, ramps with barley cooked in tea and vanilla glazed turnips, and beets with blackberry cocoa butter and dark chocolate ice cream. As you can see, the menu is 100% vegan, but not 100% gluten free. Not to worry! The Young’s team is happy to accommodate ANY allergy. My ramps dish used quinoa instead of barley and it was amazing. Everything tasted natural and fresh, and the Young’s team made vegan dining elegant and delicious.

Young’s NYC is off to a great start and I look forward to the unique pairings and vegetable combinations at their next pop up event. Alexander and Jessica also dream of having their own brick and mortar, too, to share their vegan cuisine with New York City year round. Good luck and see you at your next event!