Re: review: Moya Ethiopian, San Francisco, highly recommended

[Guest guest]

Hi,

So I went to Moya last night with a group of friends. The food was excellent, I

had some of the veggie combo and a chicken dish. However, the server told me

that the " gluten-free " injera is cooked in the same pan that the normal

wheat-containing injera is cooked- so I skipped the gluten-free injera. I was a

little disappointed that they would market and advertise it as gluten-free but

not take appropriate measures to prevent cross-contamination with their other

injera. The server assured me that the dishes I ordered where just lentils,

vegetables or meat cooked with spices and cooked in different large pots and

there would be no gluten in them or risk of cross-contamination. I did not get

sick from eating there but I had to have them serve me my food on a separate

plate so my friends could have theirs topped on the normal wheat-containing

injera.

>

> My husband, 9 year old daughter, seven year old son, and I had a delicious

entirely gluten-free meal at Moya, the newish Ethiopian restaurant on Folsom at

6th Street. They make their injera bread with only teff, which is naturally

gluten-free, unlike most Bay Area Ethiopian restaurants, which add wheat flour

to the teff. They charge a bit more ($2.00 per order of injera) and explained

that teff is very expensive to get here because only one farm in the US grows

it, which is why Bay Area restaurants add wheat, to cut down on the cost. In any

case, the added fee was worth it to be able to scoop up all the yummy dishes in

folds of injera. If you haven't tried Ethiopian food before, each dish is

delicately spiced for very fresh tasting - a real treat. Eating with your hands

-- by folding bits of injera around the food -- was totally fun for the kids,

especially.

>

>

> FYI, they don't have a liquor license, so bring your own wine or gf beer.

>

>

> Good eating!

> Tristan

>

> Sent from my tin can and string. Please excuse mumbling and static.

>

[Guest guest]

Huh. I am not sure this is entirely accurate -- I'll have to check into it. Because I ate a ton of the teff injera and had zero reaction, and I always seem to have reactions to even very small amounts of gluten. (In fact, I was retested -- the blood tests -- the next week, and my numbers are great, which I think indicates I wasn't glutened recently...) I could see them making my injera from my seat, and the pan was completely clean. So it may be the same pan, but it is a clean pan.

Sent from my tin can and string. Please excuse mumbling and static.

-----Original Message-----

From: alisonjhughes25 <alison.j.hughes@...>

Sent: Wed, Jan 12, 2011 9:59 am

Subject: [ ] Re: review: Moya Ethiopian, San Francisco, highly recommended

Hi,

So I went to Moya last night with a group of friends. The food was excellent, I had some of the veggie combo and a chicken dish. However, the server told me that the "gluten-free" injera is cooked in the same pan that the normal wheat-containing injera is cooked- so I skipped the gluten-free injera. I was a little disappointed that they would market and advertise it as gluten-free but not take appropriate measures to prevent cross-contamination with their other injera. The server assured me that the dishes I ordered where just lentils, vegetables or meat cooked with spices and cooked in different large pots and there would be no gluten in them or risk of cross-contamination. I did not get sick from eating there but I had to have them serve me my food on a separate plate so my friends could have theirs topped on the normal wheat-containing injera.

>

> My husband, 9 year old daughter, seven year old son, and I had a delicious entirely gluten-free meal at Moya, the newish Ethiopian restaurant on Folsom at 6th Street. They make their injera bread with only teff, which is naturally gluten-free, unlike most Bay Area Ethiopian restaurants, which add wheat flour to the teff. They charge a bit more ($2.00 per order of injera) and explained that teff is very expensive to get here because only one farm in the US grows it, which is why Bay Area restaurants add wheat, to cut down on the cost. In any case, the added fee was worth it to be able to scoop up all the yummy dishes in folds of injera. If you haven't tried Ethiopian food before, each dish is delicately spiced for very fresh tasting - a real treat. Eating with your hands -- by folding bits of injera around the food -- was totally fun for the kids, especially.

>

>

> FYI, they don't have a liquor license, so bring your own wine or gf beer.

>

>

> Good eating!

> Tristan

>

> Sent from my tin can and string. Please excuse mumbling and static.

>