Oretta King West

Menu indicates GF options available for (all) pizzas and (most) pasta mains for an additional fee of $5. However, after speaking to the waitress, she informed me (Celiac) that the GF pasta is boiled in the same water as all the other pasta and the pizza is made on the same tray/workstation as the non-GF pizza. They “cannot guarantee cross contamination” for the GF pizza because of all the “fly-away flour” in the area so they strongly recommended the pasta. Not sure why they can’t wipe down their workstation for the pizza… regardless, I informed them that boiling the pasta in the same water is not an option for me so they accommodated by boiling in a separate pot, but that is not their standard practice and the waitress had to check with the kitchen (twice!) to ensure this was possible.

Overall, I got the sense that despite making a point to ask all guests about allergies, there is very poor knowledge of cross-contamination and food-safe practices. The regular pizza looked delicious but I’m not sure if it was worth the price tag. Would avoid this place as a celiac and non-celiac altogether.

How confident are you that this establishment takes safety precautions against cross-contact?

— Not at all

Safety Feature Ratings

• Staff is knowledgeable and can answer questions
• Staff will clean kitchen space or change gloves if asked
• Food comes out flagged or marked gluten-free

Is there a gluten-free menu?

— Gluten-free items are marked on the main menu

How much of the menu is available gluten-free?

— Not Much

How would you rate the taste and quality of the gluten-free food you tried?

— Poor

Among the best gluten-free pizza I’ve ever tasted, but I was sick for hours after. I think they cook the pizza in the same oven without a barrier, so definitely not safe for celiacs. However, if you’re not sensitive or you’re GF by choice, it’s amazing.

Celiac friendly?

No