So last year got away from me and I really dropped the ball with reviews. That said, I’m back with a whole new set of places and foods to share and hope you’ll follow me and spread the word to your celiac or gluten free friends (or those with other allergies that match mine: pork, peanuts, and an intolerance of arrowroot & sorghum).
First up: I made a quick two day work trip to the Dallas Ft. Worth Airport (my hotel and its restaurant were attached to the hotel also) in Feb 2018.
While I completely forgot to take any pictures (that’s how good the food was!) and I apologize, if you’re ever in the Dallas Ft. Worth airport and need safe food and have time to leave the security area, I wanted to share the experience with you. While a few airports have safe options, airports can be really tough places to find truly safe gluten free meals (not just snacks), so it’s exciting to know that the DFW Grand Hyatt’s restaurant is amazing. The hotel and its restaurant are located in Terminal D near Gate 22, just outside security.
The restaurant is called the Grand Met Restaurant. Their menus are on ipads and have the options that are gluten free marked and the staff seems competent as they took my order. As I forgot to take pictures, you can see the menu and its gluten free offerings on their website at: https://dfw.grand.hyatt.com/en/hotel/dining/grand-met.html. It seems their menu has similar meats and sides, but with different preparation styles according to the season.
At the time of my visit in February 2018, you could mix the protein and sides, with different sauces of preparation, so the menu was even more flexible than it implies. I safely had the filet mignon steak, mushrooms, and mashed potatoes for dinner both nights. Be forewarned, the filet was pricey, but we our meals were included on this trip. The chicken and salmon options were also safe and were priced more reasonably for an airport restaurant.
The first day for breakfast, I had gotten the cheese omelette, which was safe but bland. On the second morning I had the amazing frittata for breakfast that I wish I had ordered both days. The frittata has arugula, goat cheese, mushroooms, and potatoes. This frittata was so good, I later recreated it at home, so I’ll post the recipe and pictures of that next week!
The hotel’s/restaurant’s catering team also had the entree and sides for our working lunch buffet marked with allergies and they served fajitas de-constructed, so I was able to eat lettuce, meat, veggies, salsa, cheese. I skipped the tortillas and chips, as I couldn’t be sure the chips weren’t made in a shared fryer and the tortillas appeared to be corn, but I wasn’t sure of cross-contamination.
In general, I’ve become a more vocal fan of encouraging work luncheon buffets to offer de-constructed meals, as then vegetarians and food allergy folks are far more likely to be able to eat something. Just as if a sandwich bar is out with meat, cheese, sauces, and bread all separate, I could eat the meat and cheese–maybe with some chips (if I can confirm the meat is gluten free), but if there are sandwiches pre-assembled, I can’t have anything. So I encourage you to join me in sharing the feedback with companies you work with and hotel catering places that de-constructed is the way to go!