About usPartner with usSign up to our Newsletter

Discover Gluten Free

Lost Gem
Chloe's Soft Serve Fruit Co. 1 Ice Cream Gluten Free undefined

Chloe's Soft Serve Fruit Co.

Chloe Epstein has always had a sweet tooth, but when her children were born, she began to question the artificial ingredients used in her favorite treat: frozen yogurt. Michael Sloan, a childhood friend of her husband, had a similar problem: a triathlete, he ate frozen bananas because he could not find any other healthy dessert options. Together, they decided to invent their own frozen treat, and after a bit of experimenting, Chloe's Soft Serve Fruit was born. When I first visited Chloe’s, I was amazed to learn that their soft serve fruit is made with only three ingredients: fruit, water, and cane sugar. In fact, the soft serve fruit was so smooth and creamy that I could not believe it was vegan, dairy-free, and gluten-free. Some of Chloe’s soft serve fruit varieties - including my favorites, mango and dark chocolate - are available year-round, and one can taste the fresh fruit in every bite. Others, like the tart and refreshing summer plum, change seasonally. Chloe and Michael wanted to foster an environment where parents could feel comfortable letting their children order anything on the menu, and as a result, the toppings at Chloe’s - fresh fruit from the Union Square Greenmarket, gluten-free cookies, and many more - are healthy, safe and non-GMO. But in spite of Chloe’s emphasis on clean and simple food, soft serve fruit can also be an indulgence - take the Crunchy Salty Sundae, for instance. This delightful swirl of banana and dark chocolate soft serve is topped with bananas, dark chocolate chips, natural peanut butter, warm dark chocolate sauce, and pretzels. I was told that it continues to be one of Chloe’s best-selling menu items. On my most recent walk on 17th Street, I was excited to learn that Chloe’s had recently expanded their menu to include slushies, smoothies, and even breakfast. The Green Machine smoothie, a healthy mixture of mango and banana soft serve fruit, spinach, kale, pineapple, and almond milk, is perfect for athletes; another staple is the PBJC smoothie, made with banana soft serve fruit, strawberries, warm natural peanut butter, and chocolate chips. While I did not get to sample the acai bowl, which looked delicious, I very much enjoyed the waffle breakfast - a hot, vegan waffle made in-house and topped with a swirl of soft serve fruit, fresh fruit, and other goodies. While speaking with Michael during the summer of 2015, I learned that in addition to Chloe’s soft serve fruit truck in Montauk, the company is now expanding throughout the country. Their soft serve fruit pops, which are sixty calories each, are sold nationwide in a variety of grocery stores. And, in place of traditional soft serve machines, Chloe’s machines and branded freezers can now be found in colleges, entertainment centers, and retail locations throughout the United States. Because it is free of all eight major allergens, Chloe’s has been life-changing for people with dietary restrictions. But soft serve fruit also appeals to people from all walks of life, from athletes looking for post-workout protein to moms like Chloe, who want to avoid the additives and preservatives found in so many desserts. Young professionals and tourists also make up a large part of Chloe’s customer base, and now that the business is expanding, its reputation is growing. As Michael likes to say, “Soft serve fruit is amazing and delicious… and also healthy. ”

Lost Gem
Spot Dessert Bar 1 Dessert Gluten Free undefined

Spot Dessert Bar

The folks at Spot Dessert Bar are mavericks of dessert. With desserts specially created by the Iron Chef of Thailand, Ian Kittichai, and Mark Lee, the managing partner, the eatery offers each of its customers an astounding tour of taste. The dessert tapas themselves are a blend of eastern and western flavors inspired by Chef Kittichai’s travels around the world. While speaking with Mark, we learned that the little desserts are called “tapas, ” not because of the size, but because the idea is to order a few and share. Along with dessert tapas, Spot serves cupcakes, macarons, cookies, and bubble tea. They truly have something for everyone especially with the addition of new dairy-free and gluten-free options. The desserts change based on the seasons and we were lucky to be able to try the new fall menu as well as their signature dishes, and each one was a delightful surprise. Their two best sellers are the Golden Toast, with honey butter, condensed milk ice cream, and strawberries, and the Chocolate Green Tea Lava Cake, a soft dark chocolate cake with green tea ganache and green tea ice cream. The Golden Toast was warm with a flaky, soft interior, while the Chocolate Lava Cake was one of the best the Manhattan Sideways team had ever tasted, perfectly heated and well paired with the strong matcha flavor. Mark told us that it is also one of the top 10 most Instagrammed foods in NYC, which we did not find surprising, since each dish is a piece of art. The fall desserts were all equally tasty and creative—The gluten-free matcha cremeux with its toasted rice ice cream was unexpected and simply delicious. The vegan Coconut Monkey bread was light, fluffy, and topped with coconut ice cream with basil seeds. The real stand out was the Black Truffle savory dessert. None of the Manhattan Sideways team had ever had anything like it. It consists of black truffle, hazelnut dacquoise, and apricot sauce, and was the clear winner, especially for those without a strong sweet tooth. We drifted between different desserts as Mark told us more about Spot’s future plans and his experience with the company. Mark started as a server at Spot, which opened five years ago, and now is part-owner. He originally worked in magazine design and now puts his aesthetic eye to good use on the culinary design of Spot. He is inspired by everything—restaurant uniforms, menus, interior décor, and other aspects. Mark informed us that Spot is planning on expanding a few stores down. At first, the company used the space as a take-out café, but wanted to stay true to the dine-in nature of the original. Mark wants “customers to feel cozy when they come to Spot, ” and so will decorate the addition in a very similar way. We agreed that the wood-panelling and warm interior is very homey, creating a perfect atmosphere in which to fill up on dessert.

Lost Gem
Risotteria Melotti 1 Brunch Italian Gluten Free undefined

Risotteria Melotti

Biking with my husband on a beautiful August day, I stopped short when I noticed something new and picturesque on 5th Street. It was three o’clock in the afternoon, but I had been holding out until I discovered the perfect place to grab a bite to eat, and I certainly landed in an ideal spot. The rustic charm indoors, with replicas of the farm equipment used in Italy hanging from the ceiling, captured our hearts immediately, but it was the food – the outstanding rice dishes – that solidified Risotteria Melotti indefinitely on my list of top restaurants to recommend. Since the restaurant was quiet at this odd hour, we were able to chat casually with the staff throughout our meal, and we learned not only about the history of the restaurant, but also about the world of rice. Back in 1986, a couple began producing rice on one acre of land in Verona, Italy. Almost three decades later, together with their three sons, Rosetta and Giuseppe now farm 544 acres of land, all devoted to growing award-winning rice that is sold the world over. There are basically two different textures of the grain that they produce. Vialone, the more traditional rice, is rich in proteins and vitamins and, because it absorbs liquid better, is used for their delicious risottos. Carnaroli rice, “considered one of the best in the world, ” is more readily used in salads because it remains al dente when cooked, adding a chewiness to the superb insalata di riso that we shared. We both marveled at the combination of chopped tomatoes, cucumbers, roasted red and yellow peppers, capers, fresh mozzarella and, of course, brown rice. When we first sat down, a bread basket was placed on the table. Their take on focaccia was very good, but I could not stop sampling their rice cakes throughout our meal – the basic recipe is made in Italy and then flown here to be tossed with olive oil, salt, pepper and fresh rosemary and then baked for fourteen minutes. I cannot say enough about how amazing the second dish that we tried tasted. We never knew that you could make polenta from anything but cornmeal, but we had our eyes opened to something new and wondrous when we had our first taste of polenta fritta con caciottina – a fried rice polenta with mushrooms and cheese that was perfectly moist in the middle with an added crunch on the outside. Every mouthful was rich and heavenly. This brand new restaurant – the first outside of Italy – serves about thirty people, making for an intimate setting, especially when evening falls, the lights are dimmed and the candles are lit. Up front there is a little “shop” that sells many of their rice products. The staff explained that the family has made an across-the-board decision to only offer Melotti’s gluten-free rice merchandise in the States. Thus, anyone eating gluten-free can come to their restaurant and be served a carefree, excellent meal. Anyone fortunate enough to live in the area can either have their food delivered to them in their home or office, or stop by, browse the menu, and take it to go. I have no doubt that we would be eating a lot more rice if we lived in the East Village, but we will visit as often as we can.

Lost Gem
Big Booty Bread 1 Gluten Free Bakeries Cookies undefined
Lost Gem
Vice Versa Restaurant and Bar 1 Italian Brunch Gluten Free undefined


When we ate at his restaurant during the summer of 2014, Vice Versa co-owner Franco Lazzari offered his advice. "If you don't like competition, don't open a restaurant in Manhattan. " This attitude towards the New York restaurant scene, one shared by fellow owner and chef Stefano Terzi, is precisely what has allowed Vice Versa to survive, grow, and thrive in the fifteen years since its inception. When the Italian restaurant first opened in 1999, its out-of-the-way West Side block was entirely populated by old-world French restaurants, most of which the men told me had been in the neighborhood for forty years or more. With its sleek interior, full bar, and contemporary Italian cuisine, Vice Versa was something entirely new - and even seemingly, they felt, out of place in its side street location in the midst of Hell's Kitchen. In retrospect, it is clear that the restaurant was not an anomaly, but a herald of coming change. "We were pioneers, " Stefano told me. The neighborhood has grown to meet its forward-thinking denizens; today, only one of the French restaurants (Tout Va Bien) is still in business, and the block is dotted with restaurants serving everything from Japanese to South African cuisine. Ironically, Vice Versa is now one of the more established restaurants on the block, thanks almost entirely to word-of-mouth recommendations and a loyal customer base. In the 90-degree weather, it was a relief to sink into one of Vice Versa's tables and peruse the menu. I did wander outside to their lovely patio for a moment. Complete with ivy-covered stucco walls, tea lights, and white umbrellas, it felt like stepping into a small piece of Italy, but just for a moment on this rather warm afternoon. Rather than ordering off the menu, I asked Stefano to surprise us. The members of the Manhattan Sideways team were treated to an excellent meal of banzino (sea bass) with olives, cherry tomatoes, and oregano, and very large sea scallops, cooked to perfection and set alongside a roasted lemon over escarole. We were started off with three different types of pasta - casoncelli, stuffed with veal, amaretto cookies, raisins, sage, pancetta and parmesan; garganelli, red beet pasta coils with alfredo sauce, roast prosciutto, and green peas; and a simple seafood-stuffed ravioli. Blending a wide variety of ingredients and flavors for a subtle and delicious eating experience, the team was simply delighted. After lunch, I chatted with Franco and Stefano over coffee, biscotti, and a pistachio cake with raspberry sauce. Both men are transplants to New York: Stefano grew up in Bergamo, Italy, while Franco was born and raised in Bologna. He came to the United States in his twenties planning on staying no more than a year. Twenty-six years later, he says that not a day goes by that he regrets his decision. Other than their shared national origin, the two told me that they could not be more different. Stefano grew up loving to cook; Franco's grandmother made food for the family, and he admits that he never took an interest in her cooking. Franco is small, with short grey hair, glasses, and a perpetual white suit. Stefano is taller, with a Dali mustache; he speaks slower and with a heavier accent than his counterpart. From my perspective, the differences between the two men are precisely what has allowed them to succeed as partners. Despite Franco's lack of interest in cooking, he loves to eat, and "makes a great critic, " according to Stefano. Franco runs the business side of the restaurant, while Stefano's domain is the kitchen. The respective roles have evidently worked well for the pair - they met working at the well regarded San Domenico (now closed), where Franco ran the front of the house and Stefano was chef de cuisine. Vice Versa presents a modern take on traditional Italian ingredients, which are imported from Italy as often as possible, through many local suppliers. The pastas are made from semolina, "which is a good thing for pasta, and for people, " Stefano said wryly, referencing the current gluten-free trend. In the last fifteen years, Stefano, Franco and their restaurant have grown and changed along with the city. "We went through two major events in New York, 9/11 and 2008, " said Franco. "On September 11, emotionally the world changed, and the 2008 financial crisis certainly changed New Yorkers' way of spending. " The goal now, " Stefano explained, "is to spend well your money. " The survival and continued success of Vice Versa is testament to its customers' ability to do just that.

Lost Gem
EJ's Luncheonette 1 Diners Breakfast American Gluten Free undefined

EJ's Luncheonette

EJ's Luncheonette has mastered the art of American comfort food... and beyond. This was the go-to spot for my kids in the morning, whenever they spent time with us in our East 73rd Street apartment. The eatery churns out perfectly toasted bagels, omelets, homefries, French toast and pancakes. When in the mood, my family members also appreciated their greasy hamburgers (meant in the most loving way), and my husband was a huge fan of the milkshakes.... while I always appreciated their healthy, vegetarian choices. Sadly, I now live on the Upper West Side, so we do not get here as often, but visiting EJ's with the Manhattan Sideways crew was a real treat. On one visit we met Eric J. Levine, also known as EJ. Despite the fact that his initials are “EJ, ” the restaurant name is also a combination of his plus that of his partner, Jay Silver. While sitting at the counter, he talked about his background, which is also partly his father’s story. Eric explained that his father wanted to open a restaurant/bar in his later life “like every other Jewish businessman with a mid-life crisis. ” Unlike many other men, however, he went through with it. He left his job in the garment district and fell into the restaurant business at fifty-five years old with Dock’s Oyster Bar and Seafood Grill. Growing up, Eric worked in various restaurants, but when he reached adulthood, he tested out a series of different paths. He dropped out of college and became a stockbroker for four years, during which time he “worked 100 hour weeks. ” He then went back to college at NYU. When he dropped out, he told me, “The only business I knew was the restaurant business. ” He opened EJ’s on the Upper West Side in 1990 and became one of the pioneers in resurrecting Amsterdam Avenue. “We were busy day one, ” he said, and the business kept accelerating from there until they sadly closed in 2013 after the lease expired. Although the luncheonette appears to come straight out of the 1950's, Eric opened his second EJ's on the East Side in 1991. His team was comprised of people he had met while spending time at Dock’s. Jay, for example, was the chef at Dock’s and their other partner, Robert Eby, was the General Manager. Eric admitted, “My father was always involved by extension. ” Eric was also inspired by his father, who helped open the restaurant Carmine’s and Angelo & Maxie's Steakhouse. “That’s the whole tree of life, ” Eric said with a smile, reflecting on the two intertwined careers. Eric has branched out to other restaurants throughout the years. He and his partner started a consulting company and owned a few pizzerias that he has since sold. EJ’s on East 73rd, however, is at the core of everything he does. “I guess this is my baby, ” Eric admitted. He is proud to be an independent business, despite how difficult it is. “Being the mom and pop guy... it’s a different environment, ” he said soberly. This is especially the case for a breakfast, lunch, and dinner restaurant. “You always have to be on your toes, ” Eric stated. “People gotta eat! ” He is open every single day of the year. He is often busiest on holidays including Thanksgiving and Christmas, since EJ’s is “the only game in town. ” Eric confessed, however, that he enjoys being at EJ's on the holidays. “It’s the best day to work – people are in great moods. ”EJ’s also has a healthy delivery and catering business, though Eric much prefers it when people come in to eat. He also admitted that while EJ’s is lauded for its breakfast, he would like more people to know about his dinner specials. “All our food’s home cooking, ” he said proudly, adding that EJ’s is the closest thing the Upper East Side has to a casual seafood restaurant – it is one of the few places where a customer can get a fresh piece of fish for $20. EJ's menu continues to evolve in an effort to suit people’s taste. Eric sited an example of having recently removed the egg cream from the menu, since no one was ordering it anymore. He has now added a power smoothie with flax seed and greek yogurt. The cooking staff presented us with their latest endeavor - gluten-free pancakes, along with their classic spaghetti and meatballs. “There’s a lot of love and attention put into it... We make food to make people happy. ” When I questioned Eric about his continued passion for running the restaurant, he reigned in the emotion like a true New Yorker and quipped, “It’s better than being in a dentist’s office! ”

Lost Gem
Bistango 1 Italian Gluten Free undefined


When we visited the new Bistango at the end of the summer of 2014, located in The Kimberly Hotel, Chef Blessings Strange and staff member William Turbert were testing out a dish to add to their menu - grilled watermelon with snippets of mint and deep fried fennel, topped with goat cheese and a balsamic reduction. They put out three additional small plates at the bar, encouraging us to taste and weigh in. It was a refreshing pick-me-up for each of us, but little did we realize that there would be several more dishes headed our way. While Chef Blessings began food prep, we had the pleasure of meeting both Anthony Avellino, the manager - part of the Bistango family for twenty-two years - and Marc Mirbod, one of the owners, who first chimed in describing Anthony as being "the real salt of the earth kind of guy. " and then went on to give us some insight into this recently established location. Fred Manocherian, owner of The Kimberly Hotel, was intrigued by the eleven-year-old gluten-free program at Bistango on 29th and Third Avenue and invited the team to open a restaurant on 50th. According to Marc and Anthony, the concept behind the Bistango restaurants is "very straightforward. " They want to offer a moderately priced seasonal Italian menu with uncomplicated, locally sourced food. When they joined forces with Mr. Manocherian, the goal was to "bring what was successful on 29th to their new location. " They have adopted a system where there is absolutely no cross-contamination between gluten and gluten-free meals. Chef Blessings told us that perhaps the most rewarding aspect of working in the restaurant is to watch the pleasure on people's faces when they are enjoying a bowl of pasta or a pizza for the first time in years, having never been anywhere before that can serve them a great Italian gluten-free meal. Once again Marc weighed in praising Chef Blessings, "He is the brains and heart behind the menu. "While chatting, Chef Blessings continued to dish out amazing food for us to sample: A simple salad with romaine lettuce was perfectly dressed and topped with marcona almonds; an adventurous Linguine Deniro - squid ink pasta mixed with swordfish, cherry tomatoes, herbs, and a light sauce of white wine and olive oil; and perhaps the best burrata I had tried all summer long. Blessings told us it is delivered fresh from Maplebrook Farm in Vermont. Served at room temperature, the cream oozed out from the center and onto a bed of heirloom tomatoes, fresh basil, toasted pumpkin seeds, white pepper, and balsamic vinegar powder. Needless to say, we devoured everything. It was then that Mr. Personality, William Turbert, fired up the pizza oven, eager for us to taste the gluten-free pizza dough his teammate Jeff Walawski has spent years perfecting. William described himself as "an Italian boy from Brooklyn with the accent and personality to prove it. " As he entertained and utterly charmed us, he was simultaneously making two pizzas for tasting: a margarita with buffalo mozzarella and heirloom baby tomatoes, and another made with La Quercia prosciutto and their homemade ricotta. Until William reminded us, we forgot that we were eating a gluten-free dough. That's how good it was. The simple burgundy and dark wood decor, the dozens of antique model planes from Mr. Manocherian's personal collection hanging from the ceiling, the intimate size of the dining room, the open view into the kitchen and of course the impeccable food made for an outstanding experience. The Manhattan Sideways team had an unexpected and heavenly meal, but equal to the food was the attention that we received from all the players at Bistango.