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We had friends visiting from the East Coast who wanted to
take us out to dinner. I knew they liked Italian food and
preferred to dine in restaurants that are locally-owned. In
the past, Scalo had been a favorite restaurant of mine and
I had heard that gluten-free pasta options were available.
Therefore, we headed to Nob Hill on a beautiful summer
evening after having made reservations to eat on the patio.
When our server described the specials, I thought several of them could be made gluten free if they weren't already. Our server was well versed on the requirements of a gluten-free diet and reviewed all my options from the menu and from the specials. Several of the pasta sauces on the standard menu are gluten free and can be served with gluten-free pasta. Additionally, I learned that I could choose from three of the evening's specials. Our server also explained the precautions that would be taken to prevent cross contamination without being prompted to do so.
I ordered the swordfish pictured here. It was served over sautéed Swiss chard, artichoke hearts, fingerling potatoes and fresh carrots. The swordfish was topped with caviar and the entrée was served in a gluten-free saffron sauce which had a fish stock as its base. The swordfish was perfectly grilled and so fresh it almost melted in my mouth. The bed of fresh vegetables was full of taste and such a great combination that I would have been happy to have them as a meal.
Being with good friends and eating wonderful food outside on an Albuquerque summer evening is a magical experience. Getting the opportunity to choose from a variety of gluten-free options at Scalo made the evening perfect.
Most recent visit: Aug., 2010
When our server described the specials, I thought several of them could be made gluten free if they weren't already. Our server was well versed on the requirements of a gluten-free diet and reviewed all my options from the menu and from the specials. Several of the pasta sauces on the standard menu are gluten free and can be served with gluten-free pasta. Additionally, I learned that I could choose from three of the evening's specials. Our server also explained the precautions that would be taken to prevent cross contamination without being prompted to do so.
I ordered the swordfish pictured here. It was served over sautéed Swiss chard, artichoke hearts, fingerling potatoes and fresh carrots. The swordfish was topped with caviar and the entrée was served in a gluten-free saffron sauce which had a fish stock as its base. The swordfish was perfectly grilled and so fresh it almost melted in my mouth. The bed of fresh vegetables was full of taste and such a great combination that I would have been happy to have them as a meal.
Being with good friends and eating wonderful food outside on an Albuquerque summer evening is a magical experience. Getting the opportunity to choose from a variety of gluten-free options at Scalo made the evening perfect.
Most recent visit: Aug., 2010
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