Shamus Hill
Just a little background for myself besides being a chef or 18 years, the reason for the gluten-free side was that our son at the age of 4 was diagnosed with celiac disease, he was about 20 to pounds malnourished as we were looking for answers why. Our last 2 restaurants were based on having every course with an options to have a gluten-free dish available, which actually meant having a separate kitchen and a pair of roller skates to make sure it stayed gluten-free and still get the dish on time. we where the only restaurant that promoted the gluten-free menu in the tristate are NY,CT,NJ and that was back in 2001
