Review of Modena

Excellent experience all around! Place is very safe to eat at for those with Celiac disease. I sat at the bar and could see into the kitchen, which is large and seems very well organized.

I went earlier than peak hours, which is usually a safe move as kitchens are less overwhelmed and less prone to mistakes, and the chef wasn't too busy yet so we spoke quite a bit before and during the meal. He personally brought out the GF bread and discussed the menu, protocols and ingredients.

The bread was excellent. The carpaccio was phenomenonal and the star of the show. Great complimentary flavors in that dish. The bolegnese was very good. They have 3 or 4 homemade GF pastas (they do a chickpea flour pasta and at least one with a GF replacement flour, all with a dedicated GF pasta maker of course).

The tiramisu was also really good. It's GF, which is rare, and is sort of "deconstructed" with a coffee gelato.

Safety Feature Ratings

• Dedicated gluten-free space in the kitchen
• Other dedicated kitchen equipment (oven, toaster, pots, pans, utensils, etc.)
• Staff is knowledgeable and can answer questions
• Staff will clean kitchen space or change gloves if asked