The staff was knowledgeable about cross contamination and patient with my questions. They were happy to explain all the steps the kitchen takes to be careful. They sent out the kitchen manager to talk with me. They were able to modify my grilled salmon order to be a pan seared salmon to avoid cc. I am very sensitive and I didn’t get sick at all!
Staff was knowledgeable about what had gluten, and when they didn't know they were quick to ask, but honestly the dinner selection was so scarce and cross-contamination so possible, I wouldn't return to try again. My dairy dessert was lovely, and the two sides of greens and mashed potatoes I ate were delicious. I just don't think I could really ever eat a full meal here.
The waiter seemed sort of on top of gluten issues but there wasn't a big selection and when I asked how one of the few things marked GF on the menu (portabella with crab) was grilled and if it was open for cross contamination he said it was grilled on the same grill with bread. He didn't offer any suggestions or to talk to the kitchen about my questions. I had a salad that was good but didn't feel super comfortable eating there as a very sensitive celiac. Woke up feeling not great and am not 100% sure I was glutened but I won't be going back.
Gertrude’s dishes up a menu of regional (i.e., Chesapeake) foods and traditions for lunch, dinner, and a very-popular-with-the-locals brunch menu. The national (Southern Living, Coastal Living, Travel & Leisure) and local (Washington Post, Baltimore magazine, Baltimore Sun newspaper) press have sung their praises about our regional menu, and our preparation of traditional Chesapeake fare with sophistication. And of course, John Shields believes in using local, organic ingredients whenever possible.
Very nice restaurant. good selection. server seemed knowledgeable. pea soup and burger with hominy instead of fries all very good. Problem: brought the burger out on a bun. minus one star. Didn't get sick.
We were at Gertrudes opening week (more than a few years ago!) and the chef, John Shields (author and tv star of Chesapeake Cooking), knew just what I needed when I said gluten-free. We have made it one of our favorite restaurants ever since. Some of the dishes not labeled gf can be made gf on request, or already are, but the kitchen needs to know to avoid possible cross-contamination. They are very reliable and delicious!
The restaurant has an extensive menu and after checking with the chef, the server was able to make several recommendations. I enjoyed a Mediterranean Omelet with side salad and mimosas, for brunch on a Saturday. My food was delicious and all five people in our party really enjoyed their food as well. My plate was brought to the table by a manager rather than being delivered on the tray with the gluten-containing food.
I eat at Gertrudes about once a month. The staff is extremely knowledgeable about gluten free dishes. The food is always fabulous and they are good about substituting items. Their homemade sorbets are amazing.