So Radish

I helped create this restaurant and am currently the general manager. I have Celiac disease, so one of my goals was to create a celiac friendly restaurant where everything can be made gluten free with very little risk of cross contamination. We use separate cooking surfaces and utensils for sandwich buns and pasta containing wheat. Other than buns and pasta, everything else is automatically gluten free. That includes all sauces, breading, fried items, desserts...EVERYTHING. The menu is mostly plant-based with a few optional meat add-ons, but we are entirely dairy-free and egg-free as well. We also have an excellent selection of cider and gluten free beer.