Finding a true burger and fry experience in Atlanta is a struggle. Why? French fries are only gluten free when they are prepared in a dedicated fryer free of gluten ingredients. The wheat-y bits left behind from onion rings, etc., contaminate the oil and can attach to said fry during cooking rendering it unsafe. Kitchen space is limited, so many restaurants cannot dedicate a fryer, or they mistakenly believe gluten ‘burns off’ in the fryer (a terribly dangerous myth). Gluten isn’t bacteria, it is a protein.

I am so thankful to restaurants that have gone the extra mile to create a safe environment for preparing fries. Going out for a burger on a bun with a side of fries is not just an opportunity to eat safely, but a chance to eat normally, just like everyone else.

Here are the local places serving up gluten-free French fries with a side of safety:

They only prepare fries in their fryer at 5 Guys. One order of fries (regular or Cajun style) is enough to feed four people and still have leftovers. Total bargain!

Bantam + Biddy prepare their French fries in duck fat, which renders the inside more tender than crispy. Sweet potato fries are also on the menu.

Choose from regular, waffle and sweet potato fries at BareBurger where a dedicated fryer is at your service. The menu is marked making ordering a breeze and it includes vegan coconut ice cream for shakes and sundaes!

Burger 21 serves sweet potato and French fries too. If you can’t decide which one to try, why not order a 50/50 basket and indulge.

At Chick-a-Biddy order the chili cheese fries or the sweet potato fries and pair them with gluten-free fried chicken tenders.

Chick-fil-A is one of the few fast food places to offer fries, let alone crispy waffle fries prepared in a dedicated fryer. These fries are a lifesaver when running around town with or without kids.

Just trust me and order the herbed duck fat fries at Citizen Soul. Served with oregano aioli, the golden and crispy fries are topped with freshly grated Parmesan and finely diced herbs.

Only the sweet potato waffle fries at Grub Burger Bar are prepared in a dedicated fryer. Served nice and crispy, they are coated with ‘magic dust’ that makes them sweet and salty.

Leon’s Full Service‘s gluten-free menu includes their famous and perfectly crispy pub frites, which are flash fried twice, and paired with a bevy of tangy dipping sauces.  Try the garlic aioli, bacon herb mayonnaise, or the homemade catsup.

Red Robin serves up steak fries (huge) and sweet potato fries from a dedicated fryer. Not all locations have a dedicated fryer, so inquire before ordering.

At Ted’s Montana Grill their potatoes are cut then dropped directly into the oil and fried until golden. Talk about hand-cut fries.

The Fry Guy is the only food truck in town that specializes in French fries and homemade dipping sauces. Their thick cut fries (parmesan truffle too) are served with housemade dipping sauces including honey sriracha mayo and red curry ketchup.

YEAH! Burger offers fries, parmesan truffle fries, and onion rings made fresh to order in a dedicated fryer. This is the first place in town to offer onion rings and some people still stop by just for them.

The potato game is strong at Zinburger Wine & Burger Bar where they fries are cut and fried to order. Regular fries, loaded fries topped with applewood smoked bacon, cheese sauce, sour cream and chives, or double truffle fries topped with truffle oil and parmesan cheese and truffle aioli are great to share, or not. I bet if you ask really nice, they will even top them with “Z Best” chili, cheddar cheese, sour cream and chives.

Where is your favorite place to enjoy fries?

Bar Margot has the ultimate summer lunch special that says ‘beach body be damned’. Executive Chef Michael Patria has added a $5 burger (gluten-free buns available) to Wednesday’s menu and talks inspiration and toppings for the mouthwatering creation.

“Until the Wednesday after Labor Day — Sept. 4, so get here ASAP!”

Black Walnut Cafe is spicing up summer with their addition of Hennessy Heat to the cocktail menu! This new summertime favorite is mixed with Hennessy, Triple Sec, diced jalapeños, lemon juice and peach simple syrup. Hennessy Heat is currently available at the Alpharetta and Peachtree Corners location for only $6! Be sure to stop by Monday-Friday for Afternoon Happy Hour from 3-6:30 p.m. And on Wednesday’s, kids eat FREE after 4 p.m. at the both locations. Kids meals must be purchased from the Little Acorns section of the menu, which includes options like: AJB’s mac & cheese, ziti & tomato sauce, chicken dinner, cheeseburger, grilled cheese, chicken tenders and cheese quesadilla. 

During the month of May, gusto! earmarked 10 percent of Saturday sales of its fresh, flavorful menu items from all four locations to the Atlanta BeltLine. By month end, the donation totaled to more than $5,000 to be used to further enhance this redevelopment project connecting 45 of the city’s in-town neighborhoods via a 22-mile loop of trails, parks and a streetcar.

According to TonetoATL, salad franchise Salata plans to open its next Atlanta area location just off Ponce de Leon Avenue across from Ponce City Market. The new eatery will open in place of where Olive Bistro closed this past fall. The 2,400 square foot space is located on the corner of the Home Depot/Whole Foods Market/TJ Maxx anchored center, adjacent to Wells Fargo and across from Starbucks.

Say ‘hello’ to summer with the launch of the Summer menu at True Food Kitchen. Full of vibrant dishes and drinks, crafted from seasonally abundant ingredients at the peak of their freshness, their their food can be customized to accommodate dietary needs, including vegetarian, gluten free, keto and paleo—just ask your server. Two of their vibrant gluten-free dishes are:

What’s new in your neck of the woods?

Serving Sunday brunch and dinner Tuesdays through Saturdays, The Alden in Chamblee is truly a hidden gem. Their largely seasonal menu consists of modern twists on Southern classics conceived by accomplished Chef Jared Alden Hucks. Dishes are prepared with locally and regionally sourced ingredients using the labor-intensive style of tweezer placement. Dehydrated strawberries, bee pollen, razor thin sliced apples, micro greens, and red wine jelly are added delicately to create visually appealing and texture forward plates that are almost too gorgeous to eat…almost.

What shouldn’t be missed at this restaurant is the seven-course chef’s tasting menu offered exclusively at the 11-seat tasting counter surrounding the open kitchen. Order the tasting menu ($75 per person, reservations required), and you will receive small but generous portion-sized plates from the menu’s highlights with optional wine or cocktail parings for an additional cost. My family and I were treated to the tasting menu and marveled at the grace at which Hucks and his skilled team added culinary touches to each curated plate. What really impressed me is their ability to modify my dishes to be free of gluten and dairy. Because the staff is well trained to accommodate guests with food allergies, I was able to relax and enjoy the evening knowing I wouldn’t miss out on any of the seven dishes.

Now for the food. We started the meal with riptide oysters Rockefeller with baby spinach and bacon sans Bearnaise sauce and a golden beet salad. Both offered a light beginning to the night, but didn’t really highlight the skill that was to come. Belgian endive salad with honey balsamic vinaigrette, pear, butternut squash curls and candied pecans (sans bayley hazen blue cheese) is my kind of salad, one that can be eaten with my fingers, with a smooth crunchy finish.

Maine sea scallops (my favorite) paired with cauliflower, preserved lemon sauce and crispy kale began our shift into dinner. The light and tangy sauce was plated in a square surrounding the perfectly cooked scallops, tender cauliflower and not too crispy or salty kale. It was one of my favorite dishes of the night and I tried to steal my daughter’s portion. Next up was pork belly layered with apples, topped with micro greens, surrounded by squash puree. The meat lacked any deep smoky flavor and was a little too chewy. The crisp apples and puree weren’t easy to incorporate.

Not normally a fan of tuna, I was surprised that I ate every bite of the szechuan pepper roasted ahi tuna on a bed of rapini and mushrooms topped with satsuma (sans miso butter). My husband said the red miso butter pulled the dish together, but alas, it contained both wheat and dairy. But the winner of the night was the cold smoked Brasstown coulette steak with baby potatoes, black onion jam and red wine jelly. The meat was smoky, tender, and cooked a perfect medium rare with the black onion jam flavor bomb sending it over the top. While the red wine jelly was gorgeous, it didn’t really add any flavor to the dish.

Now dessert, two were served, was definitely a special experience. Their housemade very berry gelato topped with bee pollen and olive oil was divine. The gelato was velvety, flavorful and didn’t feel like an afterthought and while the bee pollen added a lovely texture, the olive oil made  the already luscious gelato even creamier. My second dessert (not pictured because I devoured it) was also very berry gelato, but this time it was served with sliced basil and topped with popped grains, sliced dehydrated strawberries and olive oil. Wow, was this an unexpected textural treat that compels me to order gelato, a typically uninteresting dessert, again.

Chef-owner Hucks has transported an intimate experience one would expect at an Atlanta-area restaurant to the suburbs, at a casual version of a fine dining experience steeped in quality and originality. We thoroughly enjoyed our dinner and will definitely be back.

Disclosure: I received no compensation for this review, but the meal was provided at no cost. In no way did this influence my opinions and views, which are derived from my personal experience at the restaurant.

While the natural foods industry is busy stuffing vegetables in pizza crust to create a more wholesome experience, I have found a gluten-free crust (vegan, soy and nut-free too) that makes my house smell just like a pizzeria. Discovering and sharing new gluten-free product finds is definitely a passion, and this crust from Zeia Foods out of Ashland, New Hampshire shines brightly in a sea of gluten-free crusts because such care was taken to make quality crusts more widely available to the gluten-free community.

Zeia Foods is a small dedicated gluten-free pizza crust business owned and operated by three women – one with celiac disease who has been living a gluten-free lifestyle for more than a decade. They have baked a blend of seasonings right into the crust allowing customers to create a restaurant-quality pizza in the comfort of their homes.

What I like most about the crust is its size. It is a whopping 12 inches and is thicker than a traditional thin pizza, so it stands up to any number of toppings without sagging. It cooks evenly without being too crunchy or under cooked in the center and has a springy crust. The crust is free of the top eight allergens, which is a total bonus since I also avoid dairy and soy and adds to its reach in the food-allergy community.

I topped my crust with olive oil, vegan cheese and ham. Bite after bite delivered a light and airy texture of crunchy goodness. Seriously, crunchy in all the right ways, and it got me to thinking of the versatility this crust offers. Bake and cut it into strips for dipping in marinara sauce, or top with olive oil and your favorite cheese to create gooey stringy cheesy bread. You could even make garlic bread sticks to serve with pasta or croutons to add to soup or salad. The only limitation is your imagination.

Order one or four from their website and invite family over for a pizza party. You won’t be disappointed!

Disclosure: I received no compensation for this review, but the crust was provided at no cost. In no way did this influence my opinions and views, which are derived from personal experience.

May is National Celiac Disease Awareness Month, designed to raise awareness each year about celiac disease and dispel those pesky myths that the media, celebrities, and fad dieters continue to spread. But people who are gluten intolerant or gluten sensitive don’t have to wait for May to arrive to dine at their favorite establishments—many of Atlanta’s restaurants cater to the needs of gluten-free guests all year long.

I love to dine out and probably do more now than I did before my celiac disease diagnosis. Since I am always sharing my favorite spots, this list contains a number of restaurants I have yet to visit. Many have gluten-free menu options, and some provide gluten-free swaps and substitute products, as well.

Always question any fried items on a menu market gluten free before ordering. Why? Because some restaurants still struggle to understand that unless a fryer is dedicated for only gluten-free food, the wheat-y particles left behind will contaminate the gluten-free food making it unsafe for consumption.

Atkins Park Restaurant & Bar in Virginia-Highland offers gluten-free items like shrimp and grits as well as gluten-free bread substitutions for all of its burgers and sandwiches. And the staff is more than happy to tweak or modify any menu item to accommodate dietary restrictions.

Drift Fish House & Oyster Bar helpfully labels its gluten-free items (like peel-and-eat shrimp, pimento cheese deviled eggs, roasted beet salad, wood-grilled mahi mahi and Maine sea scallops) with a ‘GF’ on its brunch, lunch and dinner menus.

At HOBNOB Neighborhood Tavern, guests can enjoy such gluten-free offerings as the Mother Nature salad, low country shrimp and grits, the Triple B burger (on a gluten-free bun), roasted cauliflower, pepperoni pizza and its superfood plate. And several new gluten-free options will arrive with a new menu coming in June. Brookhaven, Perimeter, and Midtown locations.

All of the barbecued meats are gluten free at the newly opened King Barbecue at Savi Provisions (308 Pharr Road) in Buckhead. Choose from smoked brisket, chicken, pork or sausage and from an array of sides including pit-baked beans, loaded potato salad, spicy collard greens, coleslaw and red pozole (hominy, chopped barbecue meat and lime).

Milton’s Cuisine & Cocktails in historic Crabapple offers a variety of gluten-free entrées, such as blackened salmon with pimiento cheese grits, garlic spinach and a citrus-basil beurre blanc. The seasonal menu changes, so check with your server about current offerings.

Like its sister restaurant Drift, Seed Kitchen & Bar and Stem Wine Bar in Marietta’s Merchant’s Walk retail center flag all gluten-free items (like Seed’s smoked chicken tacos and hickory-smoked pork chops or Stem’s chorizo-stuffed medjool dates) for easy reference on all menus.

The authentic Turkish cuisine at Truva Turkish Kitchen in Virginia-Highland features many gluten-free mezes and specialty dishes, including traditional hummus, artichoke bottoms, stuffed grape leaves, babaganoush, stuffed cabbage, vegetarian moussaka and pan-seared scallops.

Always let your server know about any food allergy, sensitivity, or intolerance before ordering. Have you dined at any of these restaurants? How did it go? What did you get?

There’s a new protein option on the menu at gusto!. Ahi tuna, seasoned with salt and pepper, seared and served chilled, makes a deliciously satisfying addition to gusto!’s menu of fresh, flavorful bowls. And since all items are cooked to order, add some ahi tuna to any customized gluten-free bowl ($11.99).

Guten Brand’s gluten-free beer is now available by the can (and by the six-pack) at local Trader Joe’s. And, it has been added to the menu at all Atlanta-area Marlow’s Tavern restaurants.

Post Meridiem, Georgia’s first canned cocktail company, is shaking up the ready-to-drink cocktail market by offering a bar-quality cocktail in a can. Made with distilled spirits, imported liqueurs, carefully-matched bitters and 100% real citrus juices, their line of five cocktails – each of which medalled at the prestigious San Francisco World Spirit Competition – includes The Real Lime Juice Margarita, The Double Old Fashioned, The Hemingway Daiquiri, The 1944 Mai Tai and The Lemongrass Vodka Gimlet. All products are hand-crafted, range from 24% to 37% alcohol-by-volume, and are sold in single-serve 100mL steel-walled cans that preserve the high-quality ingredients. You can purchase them locally at:

• Tower Beer, Wine & Sprits Buckhead
• Holeman & Finch Bottle Shop
• Corks & Caps
• Peachtree Road Liquor
• Sprayberry Bottle Shop
• World Beverage Duluth
• Fairway Package
• Sweetwater Package
• Perimeter Bottle Shop
• Dunwoody Beverage

Finally, a canned cocktail made with real ingredients. Cheers to the Summer!

The new seasonal dessert at True Food Kitchen is giving off serious key lime pie vibes with coconut cream key lime mousse atop almond crumble with a generous layer of organic strawberries. Each creamy bite tastes like summer!

Sally’s Gluten Free Bakery has opened its third location at 2162 Briarcliff Road NE off of North Druid Hills. Look forward to the same selection of scratch baked goods available at their other locations and more as they begin to introduce new items over the next few months. Can you believe their 10 year anniversary is just around the corner? Congrats!

The Iberian Pig’s second location at Hanover Buckhead Village in Buckhead is open serving Spanish-style tapas and an extensive wine and cocktail list in a gorgeous (and much larger) space than their original Decatur location.

Tin Drum Asian Kitchen reopened its North Druid Hills restaurant last week after a break-in and renovation plus a new owner/operator led to a months long re-opening delay.  A new Tin Drum location is expected to open later this year in Pooler near Savannah. Thank you ToneToATL for the 411.

Bolay, a build your own bowls with a 100% gluten free menu full of nutrient-rich ingredients, may be opening in Atlanta. TonetoATL reports that “while early social media posts seemed to indicate expansion to Atlanta was on the immediate horizon, openings in Atlanta, while still planned, are likely “a year or two out at this point,” according to a company representative. 

Citizen Soul in Alpharetta is serving up California cuisine infused with Southern heart and soul. Menu highlights from the restaurant, which has a dedicated fryer, include: Charcuterie, Herbed Duck Fries, Fried Chicken with organic rice grits, thin beans and sorghum cider, Braised Short Rib with lemon gremolata, horseradish whipped mashed potatoes, pickled onions, herb jus, and there is dessert, real dessert like chocolate cake. Head over and let me know what you think!

According to TonetoATL, a new location of Flower Child is expected to open in the coming months at 1170 Howell Mill Road in the Westside Provisions District. It will be in direct competition with Atlanta upstart, Upbeet, located across the street at 1071 Howell Mill Road. Two restaurants with plenty of gluten-free options across the street from each other, I say ‘yes please’!

Come and celebrate the grand opening of King Barbecue at Savi Provisions (308 Pharr Road) on May 3rd. Chefs Shaun Doty and Lance Gummere invite guests to a experience all-you-can-eat smoked meats and sides, a cash bar, prizes and live music. The 5-9 p.m. rooftop event costs $20 per person (pay at the door) with a portion of proceeds benefiting the Georgia chapter of Autism Speaks.

Uncle Maddio’s Pizza has filed for bankruptcy, according to TonetoATL. There are only a few Atlanta-area locations still open in Warner Robins, Savannah, Tucker, Newnan, and at the airport. No word yet on when these locations will shutter.

The Impossible^™ Burger at Red Robin Gourmet Burgers and Brews (not a gluten-free bun)

On Monday, April 1, Red Robin Gourmet Burgers and Brews added The Impossible^™ Burger (gluten-free version) to its menu nationwide making them the largest restaurant chain to serve it. This plant-based burger, which delivers all the taste, aroma and beefiness of meat, can be substituted for any of their Red Robin burgers and served on a gluten-free bun.

If you haven’t been to this casual dining restaurant chain, you are totally missing out because they offer gluten-free buns (Udi’s Gluten Free) for burgers and chicken sandwiches and most locations (not all) have a dedicated fryer for regular or sweet potato fries. Their extensive allergen menu covers all menu items and even allows you to search by the top eight allergens.

“Our guests have come to expect culinary innovation and variety at Red Robin, so it was important for us to offer a new meatless protein option that appeals to traditional burger lovers, flexitarians or anyone craving a unique flavor combination,” said Jonathan Muhtar, executive vice president and chief concept officer at Red Robin. “The Impossible Burger marks a huge milestone for Red Robin, as we’re the largest casual dining restaurant chain to serve this meat-free option to guests.”

I am not a vegan, but I do enjoy a plant-based burger now and again, so I am happy to see the restaurant growing to meet customer demands.

Have you been to a Red Robin’s? What did you order?

Hey everyone!! Long time no see, right? I am doing my best to put consistent content on my blog and I am kicking things off with an announcement about Gluten Free Forever Magazine (GFF). GFF is now entirely online with  everything they’ve ever created!

Yes, I write for Gluten Free Living Magazine, but that doesn’t mean I can’t appreciate another quality publication dedicated to the gluten-free lifestyle. And GFF is a gorgeous creation from Erika Kenkert and a talented team of top-quality writers and photographers with the goal of making it easy for people to experience the gluten-free good life. They share recipes that work, highlight products that are worth buying and recommend places to dine out that take care of gluten-free needs.

Anyone visiting the site can enjoy a selection of GFF recipes and articles. But they offer a new membership tier for a small fee that provides access to the following features:

• ALL the GFF Magazine recipes ever published (that’s around 1,000 well-tested, beloved, and Erika-approved recipes!), in an easily sortable/searchable format. (They’re still finishing adding them to the site.)
• An entire section dedicated to gluten-free product reviews so you’ll never have to waste money or time on inferior choices.
• A section dedicated to gluten-free travel, with dozens of new destination guides coming soon.
• Discounts from brands Erika personally recommends because they make awesome stuff.
• And MOST EXCITING ongoing NEW recipes, product reviews, and articles added to the site on an ongoing basis

I hope you will take a look at the new gffmag.com and consider subscribing to the magazine. And if you’d like to become a member, enjoy a free 2-week trial by clicking here. 

*This isn’t an ad and I didn’t receive compensation for this post. I just like the magazine and want to share it with my readers.