Skip to main content

Gluten-Free Watercooler-Barrio 47 Restaurant







 Last night I had a birthday party at Barrio 47.  I was a little worried since it was more like tapas plates, and me being gluten-free and all, but my friend assured me the manager said they could do gluten-free and were familiar with it.

I got there very early.  It was such a cute spot!  I would go back in a heartbeat!!  It was a quirky little restaurant with a FABULOUS bar downtown on 8th avenue and Horatio street.  Heart of the village.  Upon entering there were tons of fun jars with peppers and fruits used for drinks.  The two bartenders made amazing concoctions and were super friendly.

They tend to use a lot of tequila and rice milk, both of which are gluten-free, so in my book this place was already getting stellar ratings in my book.  The bartender made me a tasting of rice milk, tequila and a hint of ginger.  Delicious.  Even the glass was pretty.  Then I had a rice milk tequila cocktail with orange and an herb, maybe it was mint or basil or even Thyme. Delicious!!

                                       Fresh fruits in quirky jars for a bit of zing in your drink
                                             Thyme for something different in your drinks!
My new drink: Tequila and Rice Milk-surprisingly refreshing!

This little spot was very authentic.  I felt like I wasn't even in NYC, which is a great feeling.  A transporting experience some would say.  Going to restaurants like that make me want to move to downtown NYC.  It's just so chill and different downtown, much more hipster then midtown.  Being at that restaurant made me want to chill at the corner table looking mysterious with a very old paperback book of Catcher In The Rye or something like that.  

The food was amazing!  Prosciutto and Burrata and branzino with Shitake mushrooms and asparagus.  (My pee smelled this morning, does that ever happen to you when you eat asparagus?  For that reason alone I do not eat asparagus on dates or weekend getaways with boyfriends).  The Burrata was soft and flavorful and prosciutto always wins my heart.

I'm not a Branzino fan, but this was a dish they could prepare gluten-free, minus the crispy zucchini.  Us gluten-free eaters can't have it all, but we can certainly come close!

I definitely recommend this spot!  I heart you Barrio 47!  And a special happy birthday to my friend Marci!

Happy birthday Marci! (That dessert is not gluten-free)

Enjoy! xoxo Julie
Labels:

Comments

  1. RSVP restaurant8/12/2012

    Looks like a great place for the gluten free population to visit. That tequila and rice milk drink is pretty interesting too!

    ReplyDelete
  2. Gluten Free Breakfast9/09/2012

    I am happy for you that you have celebrated your birthday party fantastic, despite the fact that you are just limited to gluten-free foods. I commend the resto where you celebrated your birthday, at least they know how to prepare gluten-free foods. They give you an unforgettable moment of your life.

    ReplyDelete
  3. Julie Rosenthal9/12/2012

    Hi GF Breakfast!,

    Nope that was not me or my birthday that was a friend of mine. But I was the only GF girl there and their waitstaff was very helpful!

    RSVP Restaurant,
    That drink was divine! A definite favorite!!

    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