Maggiano’s is launching their new Gluten Free Menu on April 30, 2015 and I got an exclusive preview tasting of the new dishes. I am allergic to gluten (and have been since 2009). The gluten free raviolis totally stole the show, they were as tender and doughy as their gluten-filled counterparts. Everything we tried (Shrimp and Lemonette Salad, Gluten Free Ravioli with Spring Vegetables, Grilled Jumbo Shrimp Spedini, Crème Brulee Trio, and Flourless Chocolate Cake) was amazing, but I’m going to only focus on the mind blowing items here (ravioli and desserts).
Dallas Corporate Chef Jeff Mann introduced each course and described how they developed it. The raviolis were a complex, eyes-roll-to-the-back-of-your-head delicious combination of flavors. Chef Jeff says the ravioli are being made in a plant that has been cleaned and tested for gluten. Once made, the raviolis themselves were also tested for gluten to ensure they were up to scratch. Maggiano’s has utensils and cookware designated for the gluten free items to avoid cross contamination. They also offer a gluten free pasta nightly, but wanted this higher quality gluten free option for guests.
I made sure to save room for dessert. Crème Brulee is always a top choice for me, and it’s very easy to make gluten free. We had a Crème Brulee trio. The middle one was some sort of honey Crème Brulee. It was hands down one of the best I have ever had: rich, sweet, creamy – dangit I want another one RIGHT NOW.
As far as desserts go, chocolate seems to be the safest gluten free flavor to make well. The Flourless Chocolate Cake was very good, kind of crisp on the outside and gooey on the inside with cold ice cream melting into the warm cake. I was savoring the courses with a glass (or 2) of 14 Hands, Hot to Trot Red Blend. It’s a very drinkable, inexpensive red, that I often buy to drink at home.
Bottom line: GF Raviolis and the Crème Brulee trio would be a date night home-run. Chef Jeff says to ask your server about the gluten free (or other allergy free) options. He says all dishes are made in house and if you have a food allergy, they can whip you up something special (and do all the time).
Pictured above: Grilled Jumbo Shrimp Spedini, 14 Hands Wine, Shrimp and Lemonette Salad, and Chef Jeff Mann discussing the new Gluten Free options.
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