I have tried this establishment a few times. The ravioli is supposed to be gluten free, but on more than one occasion I've found other kinds of pasta in with the ravioli. This is after informing them that I had Celiac and them confirming that they understood. I would love for this to work because the food is so good, but it's really risky.
— Not at all
— Gluten-free items are marked on the main menu
— Not Much
I had the pleasure of meeting (and speaking after hours with) the manager and co-owner of this location. They had a Celiac expert come in from the local hospital and review their prep processes, and they have one employee who is Celiac, so great care has been taken to eliminate any cross-contamination issues.
I had their new (as of Thursday, four days prior to my visit) cauliflower-based crust, and it was excellent. We make a similar crust at home, and it’s really good, but it’s a labor-intensive and long process. Their new crust has a great texture, similar to a medium thickness wheat pizza, and they felt was a great alternative to the gluten free thin crust they’ve had for years. I didn’t try them, but they also offer GF pasta and subs. Since the flavors would be similar to the pizza, I am sure they would be great, as well. Like most places, there is an upcharge for gluten free, and they are only available in a small size. I’m a big guy, and I was really hungry, so I finished off a small salad and a small pizza. Half of a small may be plenty, if you’re not a big eater.