We’ve been to Bacchus before, pre-GF, so I expected a good meal. It was not very busy on a Saturday night, but it was rather loud. They don’t have a separate gluten-free menu, but our waiter was knowledgeable and said we could order most things and they could adapt them.  I’m always happy when a server is knowledgeable but it’s never true that you can order anything because some things like pasta or gnocchi are based on flour.

Potato skins

I started with potato skins which were filled with a Gorgonzola cream and topped with prosciutto. When the dish came the server told me they had to cut off the top of them since they were breaded. This works for me since I am gluten intolerant but if I had celiac it would have been a problem – and he had no way of knowing why I asked for it gluten free. It was good, but it wasn’t potato skins. There was nothing crispy happening on the plate. It was a nice twist on traditional potato skins though. My husband

mussels

got mussels which were good.

For the main course I ordered salmon which is supposed to come with a pecan crust, spinach and a sweet potato hash. The server told me the pecan crust had breadcrumbs so they would

salmon

prepare it without. It had a beurre blanc sauce that I was ready to argue about – often restaurants prepare sauces that should not have gluten with flour as a stabilizer. I was happily surprised that this beurre blance was made traditionally and had no gluten. My husband ordered the ribeye which was supposed to come with a Gorgonzola crust. The server said they would have to make it without since it had breadcrumbs. I suggested they just use some plain Gorgonzola instead, which they did (because otherwise it’s just a plain piece of meat). As always I’m frustrated when the response to a gluten-free diner is to just take things away without making reasonable replacements.

As usual, the only gluten-free dessert option was creme brulee so we passed.

The food was all good and I would again in the future.