You can still also BYO bread.
Not only that, but gluten-free blueberry muffins, too.
It might be a made-up health craze, but that's not preventing chefs from making gluten-free food that's actually pretty good.
The Japanese broth relies heavily on the use of dried bonito flakes.
Plus: Vegetarians not averse to gluten should consider it as a source of protein; and Coca-Cola brings back its polar bears, all in our morning news roundup.
A television pizza chef returns and a suspect in a restaurant owner's death leaves Mexico against authorities' advice.
A presidential decree and a presidential pastry chef keep their focus on nutrition, while natural wines are the focus of local restaurants this week.
The Italian joint will serve pizza (regular and gluten-free) till 5 a.m.