Right around the block from me is a nice Italian restaurant that has served GF pizza (not too bad!) for a few years. They recently added GF pasta and I've had it and enjoyed it. I've been GF for a couple of years now - I don't have celiac but do have an intolerance issue. I can have a small bite of bread and have no problems, but sometimes restaurant food just sneaks up on me and knocks me for a loop.
This past Saturday we went to dinner at this restaurant and I ordered their GF pasta and asked them to hold the shrimp. The server and I had several conversations about the price break I might get with no shrimp, or whether they would substitute some salmon (no) or salad (no). He came back from talking to the mgr and said yes to a shrimpless price break, but there'd be an upcharge for the GF pasta. Whatever!
Then he brought me a plate of shrimpless fettuccine (not GF). sigh. I sent it back and prepared to wait 10+ minutes while my DH and daughter enjoyed their dinner.
Surprisingly, my GF pasta meal showed up in less than 5 minutes! I said something to the server about the speed and he just smiled. I enjoyed the heck out of that pasta.
The next day I realized they must have cooked that pasta in the pot of hot water they use for every other pasta dish. Ugh. I had a whole day of crampy toilet visits. By Monday I was better but still meh. Today I'm fine.
Their menu says they cannot guarantee absolutely zero gluten, but I think there should be an expectation that they don't use the same starch-filled water, right? What would you say to management?