I seem to be having bad luck with gluten free dining this year, starting on January 1st! A few of us went to the Canucks game on New Years Day and we stopped at St. Augustine’s pub at Broadway and Commercial beforehand.
I’ve enjoyed going to St. Augustine’s in the past because they often have gluten free beer on their ever-changing menu and they are generally well versed in all things gluten free.
This was not one of those times. There were no gluten free beers on their menu, so I had a Merridale traditional cider, which I’ve had before. I’ve enjoyed this cider in the past, but this time the cider was flat and slightly warm. Just generally not enjoyable.
As we were a little pressed for time my boyfriend wanted to get a food order in right away and he inquired as to if their wings were gluten free. They were, so he asked the server to choose two flavours for us. When the wings came it was clear that one kind was teriyaki, and the other was also similarly saucy. I asked the server if the sauces were safe, and it turned out that they were not. This was just the first event of this type of the evening. We were pretty surprised that after we had made it clear that I had a gluten allergy and she had even checked on the wings that this would have been overlooked. She did offer to get us another order with a gluten free seasoning, but we decided not to bother.
Turns out I didn’t actually miss out on anything though, as everyone at the table said the wings were terrible. They thought the sauces tasted watered down and were very underwhelming.
I ordered a salad in place of the wings, and when it was dropped off at the table I was informed that the chickpeas were removed from the salad “because of your gluten allergy”. Now, nowhere on the menu did it say the chickpeas were floured or even seasoned, so where did this sudden gluten come from with the chickpeas? When the server informed me of this everyone at the table immediately made a face and I was just dumbfounded. We were left wondering if the server thought chickpeas naturally contained gluten.
Now, I am very well aware that not everybody is knowledgeable about all things gluten free. It confuses people, they don’t understand or they just think it is something that it isn’t. I get that, and that’s totally fine. If the server communicated that she wasn’t entirely sure, but she would ask someone to clarify, or get another staff member to sort it out that would have been greatly appreciated. As it was, I missed those chickpeas!
This dinner wasn’t that terrible, just a bit of an annoyance. However, last nights dinner left me genuinely worried that I was going to be glutened.
Roo’s pub in Coquitlam has recently been renovated and changed their menu, so my brother, sister, their significant others and I decided to check it out. First off, the renovations are very minor; they’ve re-done their bar, but that seemed to be it. Their menu was nothing special, no real standouts, but nothing terrible either.
After skimming the menu I was pretty sure I could find something for dinner; they advertise a gluten free beer on their menu, and have a chocolate cake labeled GF on the dessert page. Although after looking further it became clear that this cake was the only thing on the whole menu labeled gluten free. But at least they seemed to know what they were doing. Right? No. Not at all.
I let our server know that I have Celiac Disease and needed a gluten free meal and her face froze. I asked about two different appetizers, and if she could find out if they were safe for me. She came back to the table a minute later and let me know that one dish was breaded, so that was definitely out. When I inquired about the sauce on the other dish she told me that “the kitchen doesn’t really know what gluten is, so I don’t know”. Huh? Your menu clearly states that you carry gluten free items, yet your chefs don’t know what gluten is? After she laughed this off, actually, I asked for a simple garden salad, with balsamic dressing on the side. To be fair she did say she would check the dressing, but asked if it would clearly state “gluten” in the ingredients, to which my brother responded, quite sharply, “wheat, look for wheat”.
Needless to say this wasn’t the best dining experience I’ve had in awhile, and we definitely won’t be returning to Roo’s.
These two instances left me wondering why restaurants take the time to label things as gluten free on their menus, bring in the gluten free beer, and somewhat take an interest in a part of their business that they would otherwise miss out on, if they won’t take the time to educate their staff. If it’s too hard or too time consuming to train the whole staff properly, why not have a manager, or one appointed staff member to be the liaison between the customer and kitchen? It would definitely make the customer more comfortable, and as a chef myself, I welcome being able to learn something new on the job. It would help these chefs grow, and I doubt they would turn down that opportunity.
Since we’ve had such bad luck this year we’ve decided we’re going to push it and see if it can turn around next time we eat out. Stay tuned!