Owner/chef Ed and his family are gluten free at home, so they really understand how to take care of gluten free customers the right way in their restaurant. Keep an eye out for the next post with his popular recipe for Rhode Island White Bean and Kale Stew!
I have interviewed a lot of chefs, and I must say, Ed found out he was gluten free in one of the strangest ways I have heard so far. Before opening his own restaurant, he used to manage eight P.F. Chang’s restaurants. For many years, Ed always had a cough when working in the kitchen. When P.F. Chang’s decided to create and launch a gluten free menu, Ed got involved in their test kitchens. One of the chefs noticed Ed’s cough had completely vanished working with the gluten free foods. It took a little more sleuthing, but Ed finally realized gluten was behind his chronic cough.
When Ed launched his own restaurant, he made sure to have a large gluten free menu available. Over the years, he has developed the ability to create almost anything on his menu gluten free. He uses Cup 4 Cup flour so anything with a batter can be made gluten free in his dedicated gluten free fryer.
One thing that really sets Eddie Papa’s apart from other restaurants is the inspiration for his menus. His menu changes every six months. In addition, he features dishes from a new region every two months. His menu is constantly evolving. January/February Ed features dishes from the South for Mardi Gras, March/April features Chicago and the midwest, May/June features Texas and the southwest, July/August features the west coast, September/October features the east coast, and November/December features Hawaiian dishes. This evolving menu gives Ed the opportunity to tie in new food trends into his menu.
Ed makes almost everything from scratch on his menu, so he has a good understanding of all the ingredients that go into a dish. He will tell guests he can make almost anything on his menu gluten free. (* But he asks that I note it could take a little longer to make the order. Battered foods need a higher fryer temperature than french fries, so it takes a bit more time to raise the temperature of the oil in the gluten free fryer hotter for these foods.)
Eddie Papa’s American Hangout’s best gluten free sellers tend to be those comfort foods that are hard to come by gluten free. Chicken friend steak, macaroni and cheese, fish and chips, and chicken parmesan.
Gluten Free at Eddie Papa’s American Hangout
- Cup 4 Cup flour is used for dishes requiring a batter. Tamari instead of soy sauce.
- Dedicated gluten free fryer.
- Clean pans and utensils for gluten free orders.
- Cooks change gloves for gluten free orders.
- Saute area is away from the other kitchen area.
- 90% of the menu is available gluten free.
- Extensive staff training on gluten free handling.