The Pike Pub Review

Jason here. I really like bar food. Particular appetizers, burgers, wings, and fries. However, most pubs don’t cater to gluten free, and when they do the appetizers are usually still fried along with everything else limiting my options. I was hesitant to agree to try out The Pike Pub for those very reasons, but I’m happy to say I was mistaken and this place has excellent gluten free options.

The menu is pretty expansive, and all gluten free options are labeled. To start I ordered a Bison Bacon Burger, with a side of fries. The fries were listed as gluten free, but I have found in the past that means nothing when it comes to fried foods. I asked my waiter, and he was very knowledgeable and let me know that only fries go in that fryer to keep them safe for that reason. He even let me know they would take off the Pale Ale braised onions which would not be gluten free. Having the waiter catch that made me feel very safe ordering off the menu, and I did not have worry about cross contamination.

The plate came out with a massive burger, and covered in fries. It also had two delicious pickle spears which I was not expecting. They were listed on the menu, so I must have been particularly absent minded that day. I love the burger, with plenty of crispy bacon and some sort of cheese I did not quite recognize. The menu listed it as Samish Bay Ladysmith cheese, but I’m not sure what that is. If you have never had bison burger I recommend you give it a try. I find I prefer the taste just a little bit more, and it has more of a solid patty consistency, as opposed to the ground beef. Ground beef tends to leave a fatty coating in my mouth, which bison does not. I’ve heard it described as sweeter, but that’s not been my experience. I think just having less of that fatty coating in my mouth brings out the flavor more.

Now that we have found a couple different places not too far from the convention center, I’ll feel more prepared when Emerald City, or PAX roll around and we are hunting for places to eat.

Kayleigh here. Despite always being on the lookout for gluten free restaurants with homey pub atmospheres, I had passed this one by so many times because I assumed it was just another tourist trap on the waterfront. But then I noticed it had actually won a few awards for their beers, and I decided it was worth giving the food a shot. The gluten free menu is mostly limited to sandwiches and pizzas ( a couple of the salads are also safe), but there are quite a few options to choose from, and being able to order actually gluten free french fries is such a rarity! Plus, they have some decent kimchi as a side dish option- who would have guessed?

Blue Ribbon Artisan Pizzeria

Jason here. While we were visiting family in San Diego, we were brought to one of our host’s favorite pizza places, Blue Ribbon Artisan Pizzeria.

As an appetizer, Kayleigh and I split a peaches, blackberries and prosciutto salad, which came topped with goat cheese, hazelnuts, and sherry vinaigrette. The blackberries, fresh greens, and prosciutto were delicious. I enjoyed the salty prosciutto mixing wonderfully with the black berries and vinaigrette. The hazelnuts and cheese added a bit of an earthy and, of course, nutty flavor to the whole salad. It’s a shame, but the peaches were really overwhelmed here and added very little to an otherwise great salad.

For our main course, Kayleigh and I split a “My Father’s” pizza with a gluten free crust substitution. While they do have the obligatory cross contamination disclaimer, I can confidently say I had no issues with my meal. We went with this particular pizza, as I wanted some form of meat and Kayleigh wanted to try something with fresh mozzarella. It turned out to be a great choice.

The mozzarella was placed on the pizza in large pieces, so biting into it offered not only a burst of mozzarella flavor, but also added some texture to the pizza. As a fan of extra cheese, I definitely enjoyed the liberal helpings of the large melted mozzarella pieces. The pepperoni came in extra-large pieces, which was also a nice surprise. While Kayleigh likes red onion, I’ve never been a fan of them on my pizza so these I could have done without. The fennel sausage on the other hand, was my favorite part. The bits of sausage were heavily seasoned with herbs which added to the overall pizza. As opposed to blending together, I could taste each ingredient in the pizza individually with each imparting its own distinct flavor.

Kayleigh here. This pizzeria was fairly small and quite busy when we arrived, but we were seated quickly and served just as fast. The pizzas were a beautiful example of fresh foods done right- a simple thin crust covered with an even distribution of ripe vegetables, barely melted cheese, and heavily seasoned meats. Each bite was a well-rounded combination of flavors and textures, complimenting each other so well that I enjoyed even the strong fennel flavor from the sausage because of how it enhanced the sweetness of the tomato sauce. When a restaurant can get me to actually enjoy the meat in a dish instead of resigning myself to it, I know I found a winner.

If you’re looking for a fun little pizzeria with a gluten free crust offering, then Blue Ribbon Artisan Pizzeria may just be the right fit for you.

Juliano's Italian Pizzaria Review

Kayleigh here. For this past Thanksgiving, Jason and I went across the country to New Hampshire and enjoyed a family dinner at my Grandmother's house. Not only did everyone succeed in pulling off a delicious full gluten free spread, but we also got the chance to try a couple gluten free restaurants that had popped up since we were last in the area. One particular place that seemed to get a lot of attention in the Celiac community was Juliano's Italian Pizzaria in Derry, New Hampshire.

Just going by their website, it was a comfort to see how seriously they seemed to take keeping everything allergen-free. They acknowledge that their gluten free items are made in the same building as their standard menu, but are careful about keeping the foods very separate, and make sure to thoroughly clean and sterilize the designated equipment. Their gluten free menu is very extensive, including pastas, breaded items, and even a good selection of desserts, but what most people seemed to be raving about was the gluten free pizzas. So, we figured, let's start there.

Jason here. We ordered the pizza on our way to Kayleigh’s grandmother’s house. She was driving so she opted to eat hers when we arrived. However, everyone else ate theirs in the car, including myself. I sat the pizza box on a paper plate on my lap, and dug in slice by slice. It was thin crust, like all other gluten free pizza’s I’ve had. I prefer thin crust, so this was right up my alley. If I had to take a guess, the crust was made from rice flour, as it did not have that signature taste of corn bread I usually expect from gluten free pizza. The crust tasted just fine, and was crunchy on the edges- just how I like it. The toppings we ordered were feta, and pepperoni. And I’m happy to say, it was just fine without any grease blotting with a paper towel like we usually do. Ultimately, the pizza itself was great, although I think I personally prefer a corn flour based crust.

I noticed on the menu that gluten free pizzas were only available in small at the time of writing this review, so take that into account when ordering for a large family. I ate exactly half the pizza and felt full, and Kayleigh did the same for the rest.

Next time we drop by, we hope to venture out again and try different items on the menu ( gluten free cannolis?). Their pizza definitely lived up to the hype, so please let us know if you've got anything to share about your experiences at Juliano's. We would love to hear your take on what we should get next time!

Waffle Maker Recipes

Kayleigh here. If I had to choose a favorite kitchen appliance, one that I would buy before anything else in a new setup, it would without question be a waffle maker. Now, if you have never picked one up for yourself, it is probably because you are not a huge fan of waffles. Okay, I know, it is in the name- waffles are obviously what this thing is made to make. But take my word for it- my iron has seen a lot more than buttermilk batter. It had become my main machine for on-the-spot gluten free meal prep.

When our household runs out of bread, things are not as easy as running to the closest convenience store for an emergency loaf of WonderBread. So, rather than pile the fixings onto a plate and eating as-is, I whip up a biscuit dough and toss it in the waffle maker. Five minutes later, just pull out the crisped biscuit, tear the two halves in half to expose the fluffy insides, and add all the fixings. Sure, the shape is a little off, but it holds up well to any sauce or spread you throw on it.

Another fantastic use we have found is in making perfectly crisp hash browns. Grate up a couple small Russet potatoes, rinse them off to remove some of the starch, then toss in some salt, garlic powder, and a pinch of cayenne. Throw it into the well-greased waffle maker, then remove once the outside is golden brown (may take as much as ten minutes). Strike while the iron is hot, and crack an egg into each quarter- just be careful about closing the top down, if you don't want the yolk to spread out.

Want to get more experimental- try making a moffle! Take out that glutinous rice flour, and mix a cup of it with about 2/3 cups. The consistency should be a somewhat thick paste, but no quite a cohesive dough. Add a pinch of salt, and other spices depending on what you're making, then pour it on the waffle maker until it just starts to brown on the outside. The result will be a thin layer of crisp containing a very gooey, slightly transparent inside- a similar texture to melted mozzarella! I suggest eating it slightly warm, but the toppings are entirely up to you. Strawberries and whipped cream turn it into a lovely dessert, or add shredded cheese and diced pepperoni to the batter, then spread with a thin layer of marinara sauce after it is cooked- moffle pizza!

Jason here. I have been trying to cook crispy hashbrowns for years now. It always felt just a step away, ever eluding me. Well no longer! The hashbrowns have come out crispy and perfect each and every time we cooked them in the waffle maker. To top it off, this made the cleanup even easier.

The moffle dough it creates can only be described as magic. It literally tastes like it has a center of melted mozzarella cheese. The moffle pizza has now become a staple of our diet. It is just so easy to whip up on the spot. Each person can make it their own, by adding there favorite toppings.

Romio's Pizza and Pasta Review

Jason here. A little while ago now we had some family up for the week. This was a great opportunity to go out and eat at some fun restaurants. The third place we went to was, Romio’s Pizza and Pasta. 

This is another restaurant that, caters to the gluten intolerant.  You can see their gluten free menu here. We have been looking for another restaurant to get some variety in our lunches. 

I was super happy when I took a look at their menu. Usually a gluten free menu means menu’s that avoid bread, noodles, and the other standard gluten containing ingredients. Romio’s has pizza, and most importantly, hoagie bread. Having grown up in Philly, I certainly enjoy and appreciate a good Philly cheese steak. 

When my cheese steak finally came out, I happy to find it was larger than I expected. I easily got two full meals out of it. It tasted great, and definitely reminded me of the cheese steaks I was used to back home. The bread was really good. It was slightly crunchy on the outside, but fluffy on the inside. My only complaint would be that it needed more steak. 

Kayleigh here. I would like to note that their website does not reflect the extent of gluten free options they had at their Factoria (Bellevue) location. Nearly every entrée they offer has a GF alternative- quite lovely to see such an unrestricted menu!

The gluten free bread that they use for their subs is actually an excellent sub roll in itself- hard on the outside, soft and pillowy on the inside. In fact, just a few weeks after we ate there, I found myself shifting around dinner plans last minute (REALLY last minute), and came to realize that I had sub ingredients sitting in front of me, with no form of bread in the house to couch them in! Frantically, I drove to Romio’s and asked if they could just sell the roll by itself. The hostess had a good laugh about my dilemma, and hooked me up with a fresh loaf- problem solved!

Overall, if you are missing the homey feeling of a quick in-and-out sub shop, take a trip to Romio’s! They’ve got quite a few booths if you are looking to dine in somewhere, and quick service if you prefer your meal to be more on-the-go.