The Giving Kitchen has launched an additional relief effort – the Hurricane Irma Emergency Assistance Fund. This new effort expands their coverage to the entire state of Georgia, including aid specifically for workers in the mandatory evacuation zone that spans the entire Georgia coast – and the 1000+ restaurants that serve the area. Grants for those who qualify will provide $500 to help them through this challenging time. Full details on this new grant program are available at www.theGivingKitchen.org/Irma.

Bantam + Biddy is set to open its first out-of-state location in Downtown Chattanooga, Tennessee, at 728 Market Street this fall. Bantam + Biddy is the first restaurant planned for the Market City Center property from developer Boyd Simpson of The Simpson Organization

This month, DoubleTree by Hilton hotels began offering Homefree® Chocolate Chip Mini Cookies at guest check-in as a nut-free alternative to their iconic chocolate chip cookies. Homefree’s cookies are free from peanuts, tree nuts, eggs, dairy, wheat and gluten – and they are a crunchy delight!

Ladybird Grove & Mess Hall is now offering Pure Knead’s allergen and gluten-free hamburger buns for sandwiches. Ladybird offers outdoor dining in one of their five ‘mess halls’ with ping pong tables and campfire decor. The outdoor-themed bar and restaurant in the Old Fourth Ward serves brunch, lunch, and dinner.

Treat yourself to a delicious new lunch option along the Boulevard! Oak Steakhouse is now open for lunch Monday – Friday, 11AM to 2:30PM. And they have gluten-free buns for sandwiches and gluten-free mac ‘n cheese.

Every Wednesday at Table & Main features a new Paleo entree – perfect for a healthy mid-week pick me up. Here are the entrees for the next two weeks:

• Oct-11 | Coffee-braised lamb shank, smashed garlic cauliflower, maple roasted root vegetables

• Oct-18 | Big Green Egg Smoked Turkey Breast, orange ginger glaze, roasted carrots, broccolini

True Food Kitchen’s Fall menu is out and features several seasonal gluten-free options, like: squash pie topped with coconut whipped cream, butternut squash pizza with smoked onion, organic kale, vegan almond ricotta, and dried cranberry, and winter squash toast on gluten-free bread topped with Brussels sprouts, caramelized onion, lemon, saba (an Italian syrup made from cooking down grape must), and hazelnuts.