Sunday, March 27, 2011
Tribeca Tavern
I recently tried to be festive with a friend and visited Tribeca Tavern in Cary. They were serving green beer and corned beef for the St. Patrick's Day holiday. The place was packed and had a 45 minute wait as the weather was warm and sunny and they offered outdoor seating. I tried to be a trooper and not subject my friend to the same dining establishments, yet again, that offered a separate gluten-free menu. I thought to myself ahead of time, "I can handle this. I can successfully manage to order a gluten-free meal from the menu, enjoy it, and not get sick." Well, my experience did not match my original thoughts. Our waiter had no idea that gluten-free beers existed and told me that past diners had just ordered hamburgers without a bun. If I had just been recently diagnosed, then I might have made the same mistake. But, I have been on the gluten-free diet for over four years now, so I knew better. I asked the waiter if he would check with the chef about the specific ingredients in the menu items - I thought I would tackle the issue of cross-contamination and the grill separately. He assured me that there was no gluten in the chicken salad served on lettuce. I hesitantly opted for that option and proceeded to get sick. I sincerely hope that the restaurant will reach out to someone in the gluten-free community for advice on how to properly service our needs. We represent a rapidly expanding market that is very profitable for those who address our needs carefully.
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I'm so sorry to hear about your awful experience there! I have no personal stake in GF at the moment, but am fairly well incensed about what you went through and want to complain to them. I often eat there at lunch time (or just after the busy lunch time) when there's almost no one there and the manager is stalking around asking how everything is. I fully plan to discuss their GF issues next time he asks how everything is. I completely agree with you that it's ridiculous for a waiter to think a hamburger without a bun makes a meal allergen free and it makes my skin crawl that anyone in the food service industry (especially somewhere purporting to have GF options) would even say such a thing. Sorry about the mini rant. My husband was GF for a year while trying to find out what ailed him (turned out to be lactose, we believe) and I took a great interest in how dietary restraints are addressed in restaurants. I can only imagine how difficult it is for you to eat out without getting sick, and I hope that changes quickly.
I have tried twice to eat there - the first time I got deathly ill, so I reached out to the manager for some info as to where I may have gone wrong in my meal selection. I got no response. The second time, I had a group of friends that decided to meet there, and tired of being the one who has to rearrange the plans simply for my diet, I figured I would give it a try. I was also offered a burger without a bun as my lunch option, but since that was what I ate the first time, I knew better, and asked further questions. The waitress was totally annoyed, and came back and told me the chef said he could not make any guarantees regarding gluten in any of their meals. I drank a sweet tea while my friends ate, and I have not gone back since.
It is quite surprising that this restaurant does not make any effort at all to obtain the business of patrons with Celiac disease.
I know this is an OLD thread, however Tribeca (at least in N. Raleigh)seems to have become educated. Not only did they know which burgers would not be GF, they explained how contamination is avoided in cooking, that the chips are made in house and therefore are a contamination issue (fryer) and even serve a GF bun. No idea about the beer, but this was a very positive GF experience for us.
That's so great to hear Jenee! They seem to have upped their menu and kitchen in recent months and we have been very pleased.
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