<<Disclaimer: Verify this information before applying it to your situation.>> 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 *Support summarization of posts, reply to the SENDER not the CELIAC List* ******* To unsubscribe, email: mailto:[log in to unmask] *******