Being lied to is not on the top of my Christmas list. I understand the concept of proprietary information and I appreciate restaurants being cutting edge but come on, people! Do not lie to me.
When it comes to how restaurant staff answer a question about ingredients, products, prep area, contamination and the like, I expect them to take me seriously. Very seriously.
I went into Giordanos, Indianapolis location for lunch. It was the first time since the nationally recognized, Chicago pizza chain moved in and having popped in once while in chi-town, I figured it would be a pleasant experience.
I called them to verify the brand of pizza crust to ensure it was both gluten and rice free. On the phone I was told they make it there, yet they threw away the packaging and I’d have to call Chicago if I wanted any further info.
Uh, wait… what? If you make it there, why would there be packaging to throw away? Ok. So, I called Chicago. They too had, surprisingly, thrown away the packaging and were unable to verify the brand of crust but alas, somehow they managed to have all the ingredients available. Hmmm…
Fortunately, she was able to give me the ingredients and indeed, it was rice free as well. Oh, and side note, they are pre-made frozen crusts. I guess the other girl wasn’t there on that training day.
I was also informed they have dedicated pans for gluten free cooking but use the same prep space as their flour filled, dough flinging step brother. Great.
The kids and I emerged unscathed from this one but I have to admit, I’d love a tour and a chat with someone transparent enough to share how the process, product and prep is really handled for future visits and the health of other celiacs.
May the sauce be with you.