Ok, so we were walk-ins in the middle of the San Genaro festival, but.... We were shown straight to a table, and warm bread shortly arrived, but not any plates. We placed our orders and waited, and waited, and waited. We were table of 2,...More
Found this by Googling: At Forlini’s, “Little Joe”—manager Joe Derek—gave me the story. They’d started offering gluten-free versions of their foods about one and a half years ago, and the move has proven very popular... More
Found this by Googling: At Forlini’s, “Little Joe”—manager Joe Derek—gave me the story. They’d started offering gluten-free versions of their foods about one and a half years ago, and the move has proven very popular. Forlini’s does it right…they have separate pots, separate pans, and separate pasta water for the gluten-free foods. There’s gluten-free rice pasta. And they use crushed gluten-free Rice Chex cereal to bread menu items such as the chicken parmigiana. The only thing they didn’t have was a GF bread option, which would have been a nice way to round out the offerings. We ordered three gluten-free versions of Forlini’s menu staples: chicken marsala, chicken piacentina, and chicken parmigiana. At $15-$16 each, all three of our entrees were very reasonably priced. The chicken marsala was great. The chicken piacentina—with cheese, eggplant, and prosciutto—was excellent. And the chicken parmigiana was sublime. You’d be hard-pressed to tell that the breading on the chicken cutlet was actually crushed gluten-free rice cereal. The melted, lightly browned mozzarella and red sauce were in great balance. The entrees each came with a side of angel hair gluten-free rice pasta tossed in the house red sauce. Loved it. The non-gluten-free diners among us also complimented the food. One said the baked ziti was good. Another raved about the veal parmigiana.