I miss Arlington Tavern. Even though they closed 3 years ago, I always get nostalgic when driving past their location. They were always so gluten-free friendly without being a “gluten-free restaurant”. When I found out that a restaurant named Locavore Kitchen would be opening at the same spot, I got excited since at first glance, the menu seemed to be similar. However, upon dining there, I realized that the only thing these two restaurants shared was an address. Our waiter, who in his defense informed us that it was his second day, meant well. Yet when he informed us that the owner had told them that they don’t serve anything gluten-free during their training, I became inquisitive as there were things on the menu that seemed naturally gluten-free without the need for a GF substitution. After speaking with a waitress who was helping our waiter, I felt comfortable enough to order. She knew what celiac was and was able to confirm ingredients and lack of cross contamination with me. It also helped that we were there at 5:00pm with only one other table filled so I knew the kitchen wouldn’t be overwhelmed. I ended up ordering the caesar salad with no croutons and the short ribs (this menu item has since changed on the online menu).
The food was fine. Most importantly, I didn’t get sick. That being said, after speaking to another person, it seems that our waiter was correct in that the owner has trained his staff to tell GF people that nothing there is gluten-free. I totally understand that there is no way to guarantee something will be gluten-free unless the kitchen is entirely GF. I am putting myself at risk when I choose to dine out. But I find that attitude unprofitable for a business, especially when there are multiple items on the menu that are naturally gluten-free or that can be easily adapted with the omission of an item like croutons.
gluten-free in sb 
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