Saltbox Restaurant (update 2.11.12)
So we visited SALTBOX inside the Hotel Palomar in the Gaslamp district in downtown San Diego.
All I have to say is "you have to eat here."
Not only was the food great, the atmosphere cool but they were the most Gluten Free accommodating restaurant I have been to.
So my wife called and spoke with the manager, Nic, who said that they can accommodate someone with celiac and they will put together a menu of what I can have. Well when we arrive the waitress, Lygia, lets me know she was made aware of my Celiac disease and that they were bringing out a special menu.
The sous chef, Neil, had gone thru and highlighted what was GF and crossed out thing that would be changed to make it GF. He came to the table, was super nice and has a family member that has to eat GF.
I started with the Hamachi Crudo with vanilla scented picholine olives, local citrus and arugula. This was delicious, light but complex with the different flavors and textures.
Next we split the Scallop special that was done with a pork confit over a romenesca like sauce. The scallops were cooked to perfection and paired well with the salty pork and acid of the tomato sauce.
I then had the Devil's Chicken - a half Jidori chicken with market vegetables. Usually they make it with a dijon breading but on mine they just used the country dijon and it was succulent and tasty.
I was still a bit hungry (I had gone on a long bike ride earlier in the day) so I finished with a salad. Our waitress steered me to the Roasted Sprout Salad. This was out of this world. First off it was the leaves of brussel sprouts (I always wondered what to do with the large leaves when I was them) and they were warmed and roasted with scallion aoili and a coriander vinaigrette. Plated with the salad was pear that had been cut into small rounds and lightly seared. A salad is a salad until it is something different and rememberable and this was both and incredibly delicious.
A very full and content,
Un-Gluten Guy
Update 2.11.12
Even after a great experience I heard back from Nic that they put together a Gluten Free Menu - and here it is.
All I have to say is "you have to eat here."
Not only was the food great, the atmosphere cool but they were the most Gluten Free accommodating restaurant I have been to.
So my wife called and spoke with the manager, Nic, who said that they can accommodate someone with celiac and they will put together a menu of what I can have. Well when we arrive the waitress, Lygia, lets me know she was made aware of my Celiac disease and that they were bringing out a special menu.
The sous chef, Neil, had gone thru and highlighted what was GF and crossed out thing that would be changed to make it GF. He came to the table, was super nice and has a family member that has to eat GF.
I started with the Hamachi Crudo with vanilla scented picholine olives, local citrus and arugula. This was delicious, light but complex with the different flavors and textures.
Next we split the Scallop special that was done with a pork confit over a romenesca like sauce. The scallops were cooked to perfection and paired well with the salty pork and acid of the tomato sauce.
I then had the Devil's Chicken - a half Jidori chicken with market vegetables. Usually they make it with a dijon breading but on mine they just used the country dijon and it was succulent and tasty.
I was still a bit hungry (I had gone on a long bike ride earlier in the day) so I finished with a salad. Our waitress steered me to the Roasted Sprout Salad. This was out of this world. First off it was the leaves of brussel sprouts (I always wondered what to do with the large leaves when I was them) and they were warmed and roasted with scallion aoili and a coriander vinaigrette. Plated with the salad was pear that had been cut into small rounds and lightly seared. A salad is a salad until it is something different and rememberable and this was both and incredibly delicious.
A very full and content,
Un-Gluten Guy
Update 2.11.12
Even after a great experience I heard back from Nic that they put together a Gluten Free Menu - and here it is.
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