I chose a place that's known for offering gluten free Pasta, just so I can share my favorite food with her. A few regular bakery clients have recommended the place in the past.
Any restaurant that offers a range of GF food as substitute has to be commended for making the effort to accomodate Celiacs. Kudos.
But is that it? Is that all you gluten intolerant people get? Rice Noodles so thin, that if you blink while boiling them, they are overcooked? Chef Boyardee overcooked.
So starchy that the (tasty) sauce did not make it throughout the pile of Spaghetti O's?
You deserve better. Much better. I am putting in a call to Bruno. Someone's gotta do something.
To the restaurant's credit, my pasta was very good and Victoria's plate was comped.
SAME SAUCE - DIFFERENT PASTA