“Felidia’s menu has a notation asking those with food allergies to identify themselves to servers. After taking the orders and before leaving the table, servers are trained to ask if anyone has food allergies. If yes, the chef is told immediately. When bread and spreads are brought the server announces the ingredients, as nuts are frequently used in these items. We also offer gluten-free ravioli, pastas, and breads, and we use cornstarch and potato starch rather than flour on meats when our guests have wheat allergies.”
Fortunato Nicotra, exec. chef, Felidia, New York, NY

“I created a food allergy reference manual when Blue Ginger opened 14 years ago, and 12 years ago my first son was born with seven of the eight most common food allergies, which underscored the importance of what we are doing. The manual contains every ingredient – including spices and oils – in every recipe listed by component so garnishes can be omitted for cross contact reasons. It also has photocopies of labels of every Asian pantry item and condiment we use. The eight most common allergens – peanuts, tree nuts, fish, shellfish, eggs, milk, wheat, and soy – are highlighted. Servers ask guests with allergies what dishes they’re interested in, check the manual and confer with the chef, and present options. A section of our website is devoted to how we handle allergies, with links to the Food Allergy and Anaphylaxis Network, and sample templates for restaurants to use to create their own manuals. Besides being the responsible thing to do, this is good business. There are a reported 15 million people in the U.S. with food allergies which could potentially impact 50 million diners, as those with allergies often make the decision on where to dine.”
Ming Tsai, chef/owner, Blue Ginger, Wellesley, MA