7/22/2008

More Long Island, N.Y., restaurants are going gluten-free to better serve patrons with celiac disease. Despite the challenges of gluten-free cooking -- such as the concern of cross-contamination and the reliance on pasta dishes for Italian restaurants -- many owners say making the switch is well worth the extra efforts. "We never regretted that decision. We feel good about it," the co-owner of one French-American restaurant said.

Full Story:
NYTimes.com

Related Summaries