Re: Bacco

[Guest guest]

I've been to Bacco. It was pretty good and its so close to my house it'll be a

staple for eating out now. Really nice to have safe options and a staff that

understands the term " celiac " . I only stuck to sharing the roasted beets for an

app and got one of the gluten-free pasta dishes for the main course. They warned

me when serving gluten-free bread that they were working on perfecting their

recipe. I was SO excited to get bread, just to feel sort of normal and be able

to munch on bread while waiting for the food, although it was kinda dry and

crumbly. I do agree it would be easier to order if their menu simply denoted

which items were gluten free and which items could be made gluten free (similar

to what Zadin does). Sounds like from previous comments they need to work on all

staff being consistent and knowing exactly which dishes have what in them...

They also told me they're working on creating some gluten-free desserts! My

parents (who live in LA) were also really impressed with the food here (neither

are gluten-free).

As a side note, that same weekend I went to Range in the mission. I was also

very impressed with this place- my servers knowledge of gluten and the fact that

almost everything on the menu was already gluten-free!

I also had a good experience a couple weeks ago outside of SF. will post another

review soon.

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> > Huge article on the front page of the Datebook section of the SF Chroniclel

this morning (Thursday, 3/24). Going Gluten-Free is the name of the article.

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> > The article mentions a lot of restaurants in San Francisco where the chefs

are changing the menus to g-f menus (or at least adding g-f items). I saw a few

restaurants I hadn't heard of before, including an Italian restaurant called

Ristorante Bacco. Here's what the article says about this restaurant: Luca

Zanet, manager at Ristorante Bacco, quit gluten cold turkey six months ago as

part of a nutrition plan. That prompted him to revamp the menu at Bacco, where

diners can order a plateful of rice or corn pasta dressed with any of the

restaurant's sauces, from simple alfredo to a rich blend of tomato, cream,

sausage, peppers and peas. Zanet also developed a house-made gluten- free bread.

Customers have said they can't tell the difference. They're surprised to find an

Italian restaurant that offers these options, Zanet says, adding that the

consistency of the pasta is almost identical.

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> > I was particularly interested in the American Grilled Cheese Kitchen that I

heard about from this group. I called them and they even are offering g-f mac &

cheese on most days because it's such a hit with the customers.

> >

> > Here are the other restaurants they mentioned: Amici's, Cafe Gratitude,

Dosa, Eagle Pizzeria, Extreme Pizza, Gracias Madre, Ike's Place at Lime, Minako

Organic Japanese Restaurant, Moy, Pica Pica, The Plante Cafe Organic, Power

Source Juice Bar, Saha, Tao Cafe and Zadin.

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> > Enjoy!

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> > Sue

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