Skip to main content

Gluten-Free Watercooler-Serafina's

Hooray for Serafina's!  This great Italian eatery which has many locations (UES, Midtown West, UWS, East Hampton and Brazil), known for their amazing pastas and great drinks now serves up Gluten-Free Pasta!!  Woo hoo!  I'm so excited because prior to being gf I would always eat there, but then when I was diagnosed I concluded that it would be Chicken Paillard going forward.

Last week I was there for a post holiday party with my co-workers and we went to Serafina.  I was about to order the Chicken when I suddenly noticed that the menu mentioned GF pasta.  I was so shocked and excited that I took a picture of the menu!  Under the pasta section of the menu in bold lettering it says "We Have Whole Wheat Pasta and Gluten-Free Pasta".  WOW.





In NYC alone, this eatery has three locations.  One is located on in the 50's on Broadway, another is located on the Upper East Side and the last on 49th Street near Barney's on the west side.  And it's latest baby? Opening in East Hampton Long Island.  Fantastic!

GF Pasta with Marinara Sauce and Ricotta Cheese/Basil

For those of you who have not tried Serafina's GF pasta, you are definitely missing out!

xoxo Julie

Enjoy!

Labels:

Comments

  1. Unknown1/14/2011

    Did you get to talk to anyone on staff about how they avoid cross-contamination? I get nervous when trying pasta because I have heard of restaurants using the same water as the regular pasta. Thanks!

    ReplyDelete
  2. Julie Rosenthal1/14/2011

    Hi Erin,

    You know I cannot imagine that Serafina would use the same water!! But It's a great question. You have me so curious, I will be calling this weekend to find out. Stay tuned for an answer. I did not have any reactions at all. The restaurants I have frequented are cross-contamination conscious. For example Bistango or Lili's 57 aka Lili and Loo cook everything separately and are very aware. Same with Morimoto Sushi, Nobu and other fancy dining spots like Pastis, SDK and others. However!! And this is a biggie Mr. Chow and Phillipe are not very good with that. I don't go to those spots anymore, I do get reactions.

    ReplyDelete
  3. Julie Rosenthal2/03/2011

    Hi Erin,

    I'm so sorry it took me so long to get back to you! Anyhow, I called Serefina Restaurant (the one in the Dream Hotel on 54th St and Broadway) and I spoke with the Hostess, who I then asked to confirm with the manager and chef. I had asked her your question, and in addition if they used the same utensils, cooking pans for both types of pasta. The hostess said she thought the utensils were the same but that the water was different. I said that I needed her to confirm by asking the chef. I sat on hold for about 15 minutes literally. She came back and quoted that the Chef has confirmed that not only do they use different water, but they use fresh/different utensils, pans, bowls, pasta drainers and they have a separate cooking area designated for gluten-free! Then I told her I write a blog and that I needed to get one of my reader's question answered.

    Erin, you got me thinking...

    ReplyDelete
  4. Julie Rosenthal2/03/2011

    I decided to call all NYC locations and see how their staff reacted to my questions and if all locations in fact carried the GF Pasta that the Dream Hotel location did. Here is what I found out...

    Serafina-(Dream Hotel) 210 W. 55th Street at Broadway (212) 315-1700
    Manager and chef confirms that they do have gluten-free pasta. GF pasta is cooked with different/fresh utensils, cooking pans, water and in fact has a separate cooking area all together for gluten-free.

    Serafina-58th St and Madison (212) 832-8888
    Manager confirms that they do NOT have/carry gluten-free pasta. They have a completely different menu then all other locations. The staff was very short with me on the phone. It did not appear that they would be carrying GF anytime soon.

    Serafina-61st between Madison and Park (212) 702-9898
    This location carries GF Pasta. Manager and Chef confirm that cooking GF is a "made to order" basis, therefore chef confirms that they use separate water, utensils, cooking pans and a separate space to make these meals.

    Serafina-(Time Hotel)-224 West 49th St. between Broadway and 8th Ave (212) 315-1700
    Manager and chef both confirm that the brand of pasta they use for all pasta dishes is gluten-free. Their choice of pasta just happens to be a gluten-free pasta (it is fusilli shape). I asked the manager to check and confirm with the chef, and the chef showed her the bag of pasta. Their pasta's are labeled gluten free. However, their home-made pasta is not gluten-free so do not get confused, and yes gluten free pasta is made separately from home-made pasta, in separate utensils, pans, water etc, but know that because it is made separately the manager mentioned it will take longer to cook. (because it will take longer to boil new water)

    Serafina-1022 Madison Avenue at 79th St. 2nd Floor (212) 734-2676
    Manager confirms that they do NOT carry gluten free pasta. I then asked if they would be getting it soon. The Manager said that they don't foresee carrying gluten-free anytime soon. This manager was short, to the point and didn't seem to have any interest in the subject matter.

    Last but not least, the East Hampton location...

    ReplyDelete
  5. Julie Rosenthal2/03/2011

    I couldn't get in touch with the East Hampton location so I sent an email. Hopefully I'll hear back soon. I also inquired about their Sao Paolo Brazil location as well as their soon to be Philly location. I'll get back to you on those two.

    ReplyDelete

Post a Comment

Hey friends! We got a dot com! I have moved to goodiegoodieglutenfree (dot) com - Visit me there!

Popular posts from this blog

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia!  I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.  Add the vanilla and beat well.  Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.  Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com  
Post a Comment
Read more

Not All Advil Is Gluten-Free!!!

After last night's POST , GF Advil was on my mind and I decided to call Advil/Pfizer this morning to get some more clarification.  In response to my post last night I advised through the website that Advil Liqui-gels, Advil Migraine and Advil Liqui-Gels PM contain a wheat derivative.  After my phone call with a lovely representative I received more information. - ALL ADVIL LIQUI-GELS contain a wheat derivative .   ALL LIQUI-GELS.  So stop these immediately if you are taking the Liqui-gels.  You maybe getting sick from a medication rather then a food and this is so important to recognize!  Just steer clear of Liqui-Gels. -ALL FORMS OF ADVIL MIGRAINE contain gluten .  There is no further information if it is just the Liqui-Gels or the Tablets, Caplets and Gel-Caps.  Pfizer does not have this info therefore they informed me to steer clear of all Advil Migraine pills. Here is what IS GLUTEN-FREE FROM ADVIL: All Advil Tablets, Gel...
14 comments
Read more

What's in The Gatorade You Are Drinking?

I don't know why I never blogged about this, but I have known it for some time.  And was just reminded of this the other day while I was at CVS and felt the need to spread the gluten-free word.  I also tweeted it. Did you know that certain Gatorade flavors like the fruit punch (red) flavor has caramel coloring in it?  Yup! It totally does. In the U.S. a processed product considered gluten-free has 20 or below 20ppm ( parts per million ).  Therefore products can seem gluten-free and even say gluten-free, even if they are not 100% gluten-free because our standards allow that and consider it Gluten-Free.   And different processed foods contain different levels of gluten-some contain less then 10ppm or even 5 parts per million.  That's lower but still...no cigar. The less you consume the better and the article I just found on Celiacdisease.about.com  points that the more under 20ppm/10/5ppm products you consume, the more gluten in your system...
6 comments
Read more