Initially visiting the Blue Chair to take in a live music show, in this very intimate club/restaurant, we were thrilled to find the menu very accommodating for our gluten-free diet.
Wines are fine, but the option of two gluten-free beers was an added bonus.
The menu is a varied collection of International dishes, all prepared with a distinctive local flair. The server was very helpful in helping us choose a varied and decidedly delicious meal. There are many dishes on the menu that are not gluten free, but more that are. And added to that, many that require only a small change to make them gluten free.
Equally as accommodating to Vegetarians and Vegans, there are simple omissions and substitutions that make dishes Vegan or Vegetarian as well as gluten free.
The house black bean and corn soup, was spicy and fun, and the second soup was a carrot ginger coconut puree, with just enough spice to set the taste buds a-tingling, and both were gluten free.
The house salad was definitely not for us, though a valiant effort to substitute spelt for the wheat berry didn't help me at all. But leaving out the croutons was all it took to make the chipotle ceasar a winner.
For appetisers, we could choose from edamame, hoummous (substitute corn tostadas for the pita), a Mexican style ceviche, and the choice we made, of delicious rice paper salad wraps, loaded with at great variety of vegetables and fruit. A gluten free sauce was available to substitute for the one containing soy, hoisin and oyster sauces.
For main courses, the server suggested Pad Thai, with the special gluten-free sauce. That was a good choice for one of us, but other options included the classic Brazilian black beans and rice with pico de gallo, and either of the curries, goat or turkey, (of course hold the roti). Kudos for another good try, there was a spelt option for the vegetarian lasagne.
Of the sandwiches, both the bison and salmon burger would have required the bun to be excluded, the steak sandwich would hold the jerk toast, and the kefta pita would have to be served with tostadas or corn tortillas, all of which the kitchen was happy to have done for us.
The specials of the day were a New York cut beef churasco, wirh beans, rice and pico de gallo, a my choice, a very rare Ahi tuna filet with roasted baby potato and four vegetables, as well as a vegetarian option of stuffed pepper, with spelt, quinoa and a variety of vegetables. Nice try, might have worked for someone with less of an affliction than me.
All in all, we think this is a wonderful restaurant, with many great options, few complications and a kitchen that sets out to please rather than try to accommodate after the fact. And the music was good too!