Wednesday, September 19, 2012


Let's start with dessert. At Bistango, my neighborhood Italian restaurant that just happens to cater to the gluten-free as well as conventional diner, dessert, especially the carrot cake pictured above, is always reliably delicious. So very good that the whipped cream served with it, though delicious, seems excessive.

That night for dinner we two celiacs ordered the following:

an extra order of gluten-free bread after we finished the excellent complimentary one
a side of spinach with garlic and lemon
a walnut, blue cheese and beet salad with mixed greens
one order of wild mushroom ravioli in butter and sage sauce
one order of carrot cake

All I can say is that it was with the utmost restraint that we split the pasta dish! We try not to eat too much white flour, but if you are going to, this is the way to do it. Also, loved having an Italian meal that did not involve tomatoes, for a change. Not that I, pizza freak that I am, having anything against a traditional Italian tomato "gravy" but this was a totally different array of flavors, more subtle, and very much enjoyed!

To read about my other visits to Bistango, which is not far from the Empire State, Chrysler, or United Nations Buildings, if you're visiting New York City, see here, here and here.

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