u/WhiskeyChickenPotPie

I have a restaurant in Denver. My lady has celiac disease. Our main focus is burgers. I started out with a gluten free bun and salad. Now she can eat here. Then I got some gluten free flour and experimented with cheese curds. That worked out well so I moved on to fish and chips, and then chicken. Pretty soon our fryers were gluten-free. Next I eliminated all of the gluten items except for burger buns. Then I bought a toaster for the gluten buns so I could still heat up gluten-free buns on the griddle.

I didn't find this process hard at all. Why don't more restaurants do this? I hope that you share this story with your favorite restaurant and inspire more places to make safer kitchens. Thank you.

New place on Tennyson. Didn't get to try the food but it looked and sounded amazing. The cocktails we had were on point. Really good. Got to meet the owner and he talked to me about the struggles of opening a new place. He was so kind and genuine. I hope that when you are craving mexican food in that area you consider trying them out.