|January 19, 2016|
This past Sunday we ate dinner at the CheeseCake factory in Natick. We arrived at 4 pm and we waited for a half hour to be seated. It wasn't too bad my daughter got to spend some quality time at the American Girl next door.
Our table server was very nice when we told him that we needed to eat Gluten-free. He told us that he would have the manager come over to answer some cross contamination concerns.
We wanted to know if the Gluten-free pasta cooked in a separate water than regular pasta. You can't assume that they do. We have learned that how they respond to 'basic' questions can tell you a lot about their understanding of eating gluten-free. The answer they give you a sense of how they do their best to avoid cross contamination.
The manager at the Natick Cheesecake factory had a very positive response and ensured us that the pasta would be cooked in a separate container than regular pasta. He didn't seem to rush and we seem to have his full attention while he was at our table.
Once our dinner arrived, we took a few bites of it and something didn't taste right. We ordered a gluten free Farfalle (with Chicken and Garlic) and Kids Pasta with white sauce. Perhaps the regular sauce used in the Farfalle has some flour base which makes the sauce creamier and tastes better. The Gluten-free sauce version wasn't all that good and the meal was a lost. My daughter did like the kids pasta, she had a few bites and said it was yummy.
Saved by the Dessert!
The best part of going to the Cheesecake factory is the desert and thankfully the CheeseCake factory has one really good gluten free option - Godiva Chocolate Cheesecake. We have had this in the past and it's really good. Nothing like eating pure chocolate as a dessert. I would certainly recommend this to anyone looking for an extra rich chocolate desert.
Would we return? Maybe. It's not on the top ten places that we would return to. We have had better experiences with their burgers. The dessert were very good, and certainly worth going back to enjoy again.
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