Glutie Foodie

Adventures of a Gluten-Free Gal Dining Out

Category Archives: Spoon Ratings


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American Wat

Jackie’s Restaurant     

 It seems I have been hearing an awful lot lately about Ethiopian food. Or perhaps it’s a case of selective hearing. I have been tempted by the cuisine for a long time, but shied away from it when led to believe that the injera (a spongy flat bread essential to an Ethiopian meal) is often made with a blend of teff (a gluten-free grass indigenous to Ethiopia) and wheat flours. So, I filed Ethiopian food in my drawer of deprived pleasures.

Which brings me to the other night at the contemporary American restaurant, Jackie’s, in Silver Spring, MD. Our good friends, “The Oreos”, introduced us to this beacon of deliciousness in a sea of mediocre Silver Spring establishments. Located in a converted auto parts garage, the restaurant breaths a 60s industrial-chic ambience. The cocktail and food menu reverberates the same “cool” vibe and fuses an assortment of flavors from around the world with seasonal, organic, local ingredients. For starters, “Guacamole with fresh radish, cucumber and jicama slices” is listed right above “zucchini cups with halloumi cheese and spicy sesame sauce” (both gluten-free). Several items sounded tempting. But then my eye scanned down to the entrees and stopped at the very first one. Jackie’s offers an “Ethiopian inspired vegetable platter served on local teff injera.” This injera is authentically made on sight with teff flour only, and the day’s vegetarian wat (thick stews) were gluten-free as well. “Glutie Foodie”, I said to myself (maybe out loud a little), “now is your chance” (the Oreos looked confused).

The platter arrived and commandeered a good portion of the table. My eyes widened and I inventoried my winnings—scoops of green beans in a tomato base, sweet lentil puree, garlicky eggplant with chickpeas, salty collard greens, and spicy tofu, all on a giant g-free pancake. With a napkin in my left hand I dug in with my right. Each stew complimented the other with a diverse range of flavors, spices and textures. Ethnic authenticity is beside the point for this American, farm-to-table rendition of an Ethiopian meal. It did not disappoint.

Ethiopian inspired vegetable platter served on local teff injera

My chosen liquid pairing furthered the meal’s cultural confusion. The blackberry lime margarita, made with Hornitos Reposado, triple sec, blackberries, lime juice, and a salted rim, is surprisingly more tart than sweet. This refreshing cocktail provided a nice buzz and a smile, rather than a cavity. Topping off our world tour was the I-can’t-believe-it’s-gluten-free “Bittersweet Pavé”—flourless chocolate cake with sesame caramel and orange whipped cream. The sesame surprises the senses as a welcome compliment to the fluffy chocolate cake, which was just rich enough to split four ways.

Bittersweet Pavé–flourless chocolate cake with sesame caramel and orange whipped cream

Chef Diana Davila-Boldin creates confident dishes that flatter rather than imitate traditional cuisines. Her culinary riffs celebrate ethnic inspirations in American food. Ingredients and menu items change seasonally, which means come the winter months, a whole new list of inventive concoctions are in store. Despite menu change-ups, the staff knows their stuff and is happy to provide accurate gluten-free information. The kitchen is agreeable to modifications, as we found out when Mr. Green Bean ordered his Amish Chicken sans “bleu cheese potato mash, beets, fennel and watermelon”. He just wanted a side of green beans. Oye.

Jackie’s turned out to be a great baby step in my challenge to eat ethnic safely. I am now inspired to investigate further into gluten-free Ethiopian dining and hope to report back soon…

Jackie’s Restaurant, 8081 Georgia Avenue, Silver Spring, MD 20910


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Pining for Pi

District of Pi   

When the DC branch of the St. Louis Pizzeria first rolled into town, Mr. Green Bean and I had high expectations. Hailing from the Mr.’s hometown and claiming to fire-up delicious g-free pie’s, we couldn’t wait to try it. Now we’ve been back on several occasions for the better than average food and the lively, laid-back vibe. Pi scooped up some serious real estate in the jam-packed Penn Quarter neighborhood, making this pizzeria a great place for large parties.

Mention your gluten allergy at Pi and the servers will confidently help you navigate the menu from GF beers and starters to pizza pies. There are actually only a few items on the Pi menu that one should avoid. The hummus plate can be served with gluten free pita wedges, the wings are surprisingly safe, and the selection of “Pi Snacks” offers plenty of munching options. The only pizza topping off limits is the meatballs, fine by me (Meatballs belong in a pasta bowl anyway). Coming from a family that always pairs pizza with salad, I recommend the Bada Bing, with field greens, toasted almonds, gorgonzola cheese, dried bing cherries, and a not-too-sweet raspberry vinaigrette.

Bada Bing Salad with toasted almonds, dried bing cherries and gorgonzola cheese.

District of Pi takes serious precautions to avoid pesky wheat flour drifting onto wheat-free crusts. They start with Rich’s 10 inch, GF certified dough, and train the staff to use separate utensils and clean work surfaces. GF pizzas are cooked in the same deck oven as other pizzas, but a designated pizza peel is always used for safe maneuvering. The result is a crispy, buttery, thin crust much like many others I’ve tried. Pi excels in their unique topping combinations such as my favorite so far, the Lincoln Park, with mozzarella, garlic olive oil, zucchini, fresh tomatoes, feta and fresh basil.

Gluten-free Pizza, with half Lincoln Park, half Central West End toppings.

For non-allergic patrons, Pi’s specialty is their deep dish crust (I drool). I would love to see Pi experiment with creating a g-free version—tricky no doubt, but not unfathomable. If that’s biting off more than Pi can chew, perhaps they could attempt a g-free house-made dough that more closely resembles their wheat-based thin crust, which Mr. Green Bean highly recommends.

One word on dessert and a pre-caution to those avoiding wheat: While ice cream provides a sweet finale, don’t get excited about the “Apple Pi” made in a deep dish cornmeal crust (which would personally be my dream dessert)…it is not gluten-free. Work on that too, Pi.

District of Pi, 910 F Street NW, Washington DC 20004


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Must-Have Mezze

Zaytinya   

Zaytinya was high on my list of great DC restaurants well before going gluten-free. But shared plate style restaurants are now anxiety provoking given the inevitability of migrating forks and juggled dishes. It used to be my favorite way to dine, and boy does DC love the trend. But with time I have learned that by being slightly more cautious and aware, small plate format can still be an enjoyable night out. I have been pleased to find Zaytinya is an accommodating choice for innovative Mediterranean mezze.

Ask for the gluten-free menu and you’ll find a number of dishes listed that are naturally gluten-free. Although the list seems limited, a notation at the top mentions that many of the items on their regular menu can also be modified to be gluten-free. We were told the kitchen takes precautions to avoid contamination, and the waiter served all the g-free plates himself to ensure none were confused with unsafe dishes. A FAQ page on the restaurant’s website even indicates their willingness to accommodate all kinds of allergies and food limitations.

Gluten-free diners should be forewarned that the bottomless servings of freshly baked pita puffs are impossible to ignore. I have been told that they smell better than they taste…really? But fear not! Cucumbers are happily provided for a healthy option to accompany tasty spreads such as Hommus, Tzatziki, and Htipiti. The Seasonal Mushrooms with dates and toasted almonds are a standout in the vegetable mezze category; and the grilled octopus with yellow split-pea puree is light yet satiating and so beautifully presented that Mr. Green Bean was almost convinced to take a bite! (Mr. Green Bean is ordinarily repulsed by the little chewy specimen—that is unless they are fried.) The real treat of the night was the Garides Saganaki, sautéed shrimp with tomatoes, green onions, kefalograviera cheese, and ouzo.

Garides Saganaki, sautéed shrimp with tomatoes, green onions, kefalograviera cheese, ouzo

Like a Mediterranean version of veal parmesan, these large shrimp sit on a bed of plump tomatoes, are covered with a generous blanket of salty cheese and then are baked to golden perfection. Gluten-free eaters rarely get to indulge in such richness.

Zaytinya is one of several José Andrés establishments sprinkled throughout the DC region. Each of his restaurants make accommodations for the gluten-free diner, as well as other restricted eaters, to ensure every patron a comfortable and carefree experience.

Zaytinya, 701 9th Street NW, Washington DC 20001


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Curry-up and Try It!

Rasika, Penn Quarter  

I have lived in Washington DC for nearly four years. Why did it take me so long to eat at Rasika?! Perhaps because my husband (let’s refer to him henceforth as Mr. Green Bean) refuses to enter any Indian Restaurant due to an unfortunate aversion to those salacious aromas. But when the opportunity arose to ditch Mr. Green Bean and join a couple of girlfriends at DC’s king of modern Indian cuisine, I jumped!

Now, let me preface this review and all to follow, by saying that while I consider myself a good judge of food quality, the dining experience as a whole greatly influences my overall opinion of a restaurant. Thus my reviews will not only discuss the cuisine, but also the quality of the experience based on a restaurant’s proficiency in serving a gluten-free diner. Having said this, Rasika is certainly a double threat: Amazing food, amazing experience.

Once settled into a restaurant table, I often start a meal by announcing to the server my “allergy.” I analyze their reaction (bewildered, annoyed, deadpan) as the first indication of how defensive I should be. Once our waitress at Rasika told me the menu is roughly 90% gluten-free and began rattling off half a dozen of the best dishes that happen to be gluten-free, I relaxed quit a bit. When I quizzed her on a fish entree and she knew malt vinegar was one of maybe a hundred other ingredients, I knew I was really in good hands. My non-gluten-free friends and I sipped our cocktails in relief as we realized we could share plates without compromising anyone’s palate or health.

We began with Rasika’s signature Palak Chaat, a sweet and savory crispy baby spinach snack, and Tawa Baingan, layers of eggplant and potato cooked to golden perfection on the griddle.

Palak Chaat

Palak Chaat, flash-fried spinach lightly glazed in sweet yogurt and date chutney.

For entree’s the Kerala Shrimp Curry was layered with complex Indian spices, and the melt in your mouth Tandoori Lamb Chops were bursting with mild yet rich flavor. Gobhi Mattar (cauliflower) and Cucumber Raita balanced the meal just right. With a small side of Basmati Rice, I didn’t even miss the Garlic Naan. One spoonful of complimentary sweet cardamom ice cream rounded off the best gourmet Indian meal I have ever experienced. For one night, this Glutie Foodie almost forgot she had any dietary complications at all. Thank you, Rasika. I will be back.

Rasika, Penn Quarter, 633 D Street, NW, Washington, DC 20004