Keltic Kitchen

Came up to the Cape for a couple of days off season ... And you know a restaurant is good when you have a little bit of a wait during off season. .. And let me tell you it was worth the wait. I ordered their famous corned beef hash along with my son and his friend ordered chocolate chip pancakes. I have celiacs disease so my famous corned beef hash platter was two eggs over medium came with the famous corned beef hash.... I couldn't have toast or the hash browns due to gluten.. But they substituted those out and I had baked beans with a tomato base which were absolutely delicious.. The corned beef I can see why they say it's famous. It is amazing. They also put peppers and onions in it. My son got the unaltered version of it which came with the home fries and toast which he just absolutely loved I think and his friend got chocolate chip pancakes which were a great value for how many you got via price. Of course we had extra bacon to go around which were nice. Thickly cut slabs of bacon Definitely would be coming back to this place whenever I come back into the area.

Wow what a cool menu! So many choices even gluten free! Portions are huge. You don't leave hungry! Don't forget to check out the gift store out back

I recently had a concerning experience at Keltic Kitchen that highlights the importance of handling food allergies with utmost care. I ordered the gluten-free lemon ricotta blueberry pancakes, but when I double-checked with my server before eating, I discovered that the order had been placed incorrectly, and they were not gluten-free. For those of us with gluten allergies, ingesting even a small amount can lead to serious health issues, let alone a whole plate of pancakes, and in my case, it could have resulted in a trip to the hospital. Thankfully, I asked for clarification before diving into my meal, but it was a close call. While I’m not here to critique the food itself, I urge the restaurant to take food allergies more seriously. Additionally, I was troubled by the restaurant's handling of food preparation. I noticed servers were responsible for preparing toast, which involved them using their bare hands to handle bread and then throwing it into the toaster before placing it on plates. This practice raises concerns about hygiene and cross-contamination, especially for guests with dietary restrictions.