Mawa's Kitchen

The place has GF options, but they cannot guarantee there will be no cross-contamination. People with celiac disease can react.

We went out of our way to have some Gluten Free Benedict which the menu says is made with a potato latke for the base. However when I ordered was told that those actually have flour in them. Instead they brought it with a thick slice of very under-ripe, woody tomato that along with the salmon gravlax and bernaise sauce were served straight out of the refrigerator. The eggs were poached nicely, though. The side was a pile of shredded greens with no dressing, and I asked for GF toast which came (one slice) with no butter or jam. When I asked for those, there was no jam available, but a very watery fruit compote was brought instead. My husband had croque madame which instead of being covered in the traditional bechamel sauce, had a light spread of it on the bread (like it was butter). The dish was almost inedibley dry. Despite some precautions being supposedly taken, I had a gluten reaction within 20 minutes of leaving. Our server was very kind and apologetic, but despite the magazine articles on the wall saying that this well-respected Michelin chef/owner is the 'queen of gluten free', I would not recommend that anyone with gluten intolerance or celiac try to dine here.