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I was recently staying in the Brentwood area of Los Angeles and wanted to
share a dining experience I had while there. The restaurant is called: San
Gennaro Café and the website http://www.sangennarocafe.com/index.php 

My father promised me that he had spoken to the chef ahead of time and that
he could make GF noodles for me. This is a favorite neighborhood restaurant
of his as you can eat in several price points and the wine list is nicely
chosen. Of course, I didn't exactly believe I could have GF noodles there
until I saw it!

The menu is EXTENSIVE, most looked fabulous. We were in a party of 16 and
every person was pleased with their order. I ordered a spinach/pine
nut/apricot salad, pasta dish (rigatoni with 4 cheese sauce, broccoli and
sun dried tomoatoes) to be prepared with rice noodles and mint chocolate
chip gelato for dessert. I decided not to be a pest and ask a ton of
questions this time as my father had asked many questions ahead of time... I
just waited to see what would happen. 

The old style Italian server seemed bothered that I wanted the rigatoni dish
to be prepared with the "wrong shape" noodles but I assured him that I
preferred it that way. Minutes later, the chef came to my table. Turns out
he is a certified Pritikin chef and has several types of gluten-free noodles
at the restaurant. I had my choice of brown rice, white rice or bean thread
noodles and I think there were multiple shapes offered. He stated that the
noodles are always cooked in fresh water and that he is aware of cross
contamination. What a pleasant surprise.  I picked the brown rice noodles,
and the chef agreed that they were a delicious and healthy choice.
Everything I had was excellent and I felt very well taken care of. The pasta
dish was quite large and was enough for two meals. The noodles weren't mushy
even when reheated on the stove the next day.

I regret not learning the name of the chef, but he is the main chef and I
was there on a Friday night. He was slender, graying and dressed
professionally in a black chef's jacket. I suggest asking to speak to the
chef when ordering GF as the servers didn't seem to know much about the GF
noodle options. The chef said that he hardly ever gets to cook the GF
noodles-- there was no mention of them on the menu and this is perhaps why.
He spoke to the fact that on occasion a person comes in requesting extremely
plain food with no flour-- he makes a point to come speak to the person
personally to assure them of his understanding of the GF diet and that he
can even make noodles for them! I'd love the chef to have more opportunities
to use the GF noodles! 

I have no affiliation with this restaurant, just wanted to share the find
with others who may be out this way! This was my first restaurant Italian
pasta meal in almost 8 years!

Selena Eon, ND 
Seattle WA




 

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