I have unfortunately been sick after eating here twice. I explained that I have celiac, and been assured that they will take measures to prevent cross contamination, but despite reassurance by staff and gluten free items marked on the menus, something is not right. Lovely location, my friends all love it, but a hard no from me for celiacs.
— Not at all
— Gluten-free items are marked on the main menu
— Not Much
— Average
I have worked at Joe’s since it opened, and much of that was spent as a cook. I love the food there and there are lots of good appetizers and gf pastas that are incredibly tasty (I’m only kinda biased). Luckily I am not celiac and I am not entirely sure if I would recommend our restaurant to someone who is super sensitive to cross contamination because the only separation measures taken are to boil gf pasta in its designated pot. All other tools and surfaces are shared. If asked to be careful, the cooks will do their best however as a small Italian kitchen that makes our own dough and pasta it is almost inevitable that there will be traces of gluten in most things. However if you are moderately gluten intolerant, our sourdough pizza often does not give me a reaction due to the fermenting process of the levain. Overall great food, but be careful!
— Not very
— No gluten-free information on the menu
— Some
— Excellent