The San Francisco Chronicle has an interesting story here about diners who are increasingly picky about avoiding certain classes of food (dairy, gluten, salt, fat, nuts, etc.). In time, this trend seems likely to work its way from the coasts to the heartland, and from extreme demands on high-end restaurants to constant demands on casual dining and even quick-service restaurants.
I love Chef Charlie Hallowell’s quote in the piece. Charlie runs the outstanding high-end Pizzaiolo restaurant in Oakland, CA (if you get a chance, go there!). He talks about diners who come into his pizza place and say they don’t eat gluten and cheese: (more…)