I only learned of my celiac problem about a year and a half ago, and it has been quite a learning experience trying to find safe places to eat out. Shortly after my diagnosis I joined the Alamo Celiac GIG and have found their newsletters quite helpful in guiding my wife and I to restaurants which have provided gluten-free dishes. One of the first places I tried was P.F. Chang’s. My wife and I had enjoyed their restaurants prior to my diagnosis, and I was quite happy to learn that they had a gluten-free menu.

Recently we had an especially rewarding visit to the P.F. Chang’s in La Cantera in San Antonio. On entering the restaurant we requested a gluten-free menu as usual. Although my wife does not have celiac disease, she usually orders from the gluten-free menu so that we can share. Steven, our waiter, assured us that our gluten-free needs would be accommodated and said that he would advise the manager of them also.

In a few minutes, Ms. Shelby Gillispie, the “Operating Partner” (Manager) came to our table to introduce herself, assure us that she would personally see that our food was prepared with no gluten contamination, and to advise that if we found other dishes not on the gluten-free menu that we would like, that she could probably have them prepared gluten free by request also. She made a point of telling us that she wanted us to have one of her business cards so that we could ask for her assistance on subsequent visits.

The only thing lacking in the meal was the result of my grudging decision to deny myself their to-die-for Flourless Chocolate Dome Cake Dessert which is also on the gluten-free menu. It is a chocolate lover’s delight, but I had to save that for next time.

The entire experience was one of the most enjoyable and pleasant dining events we have had since my celiac diagnosis. I highly recommend P.F. Chang’s La Cantera for a gluten free dining experience. (OM December 2007)

With two locations in town now, San Antonians are still lining up to sample Chang’s “Traditional Chinese offerings as well as innovative dishes that illustrate the emerging influence of Southeast Asia on modern Chinese cuisine.” Celiacs, too, thanks to the restaurant’s special gluten intolerant menu, can discover a wide range of dishes from which to choose.

Founded in Arizona in 1993, P.F. Chang’s is a fast growing company-owned chain restaurant. Not your typical Chinese restaurant, Chang’s décor is modern and crisp, with a subtle nod to more classical Chinese design. A stately horse statue greets patrons at the restaurant entrance, while inside, replicas of Chinese warriors watch over the bustling dining room. The wait staff and specially trained chefs are equally attentive – and willing to assist the needs of a special diet.

Upon arrival, ask for the gluten-free menu. It was developed several years ago due to a tremendous increase in requests from restaurant guests and from the guest comments section on the Web site. According to Laura Cherry, P.F. Chang’s Director of Public Relations, it just made sense for them to review their menu and develop dishes that, if prepared a certain way, would be good options for guests with special dietary needs. They sourced a wheat free soy sauce so that all of their chefs could execute the gluten-free menu, and then educated the chefs about the importance of the menu. According to Cherry, “Unlike many of the special orders we prepare to accommodate a guest’s food preferences, celiac isn’t a choice; it is a health issue and our employees realize that.”

Though not nearly as extensive as the regular menu, and with beef and pork noticeably absent from it, the gluten-free menu does offer a choice of appetizer, salad, and numerous chicken, seafood, vegetarian, and noodle entrees. The gluten-free menu also notes special ordering instructions, such as to omit wonton strips or to substitute Chang’s Gluten-Free Sauce for the regular sauce. Even when ordering from the gluten-free menu, it is still a good idea to remind the server of these special instructions and to verify them again when the food is served. If there is any question about whether or not something is gluten free, just ask for the manager on duty.

P.F. Chang’s prepares all of their dishes with fresh, high quality ingredients, using Mandarin style wok cooking in their exhibition kitchen. Reservations are strongly encouraged, especially for the busy lunch and dinner hours.

For our lunch, Anne ordered Chang’s Spicy Chicken. This dish, which can also be ordered with shrimp, is dusted with both potato starch and cornstarch before being stir-fried in a sweet Sichuan sauce. Served with a steaming bowl of sticky white rice, it could have easily served two people (most of the meals actually are considered two portions). I chose the Singapore Street Noodles, which consists of rice noodles, shrimp, and chicken stir-fried in a spicy curry spice. Both the Spicy Chicken and the Singapore Noodles were marked on the menu as being spicy dishes, but only the chicken lived up to the reputation. Instead, I found the noodles to be mild, yet still irresistibly tasty. For any dish that is too tangy, though, tone it down with a dash of vinegar that is available at the table. This is the only table sauce that is gluten free.

Other gluten-free choices at P.F Chang’s include Oriental Chicken Salad, Cantonese Scallops or Shrimp, Ginger Chicken with Broccoli, Philip’s Better Lemon Chicken, Shrimp with Lobster Sauce, Moo Goo Gai Pan, Chang’s Lemon Scallops, Dali chicken, and Wild Alaskan Sockeye Salmon steamed with Ginger. Three vegetarian plates and sides are also offered: Buddha’s Feast, which is steamed mixed vegetables, Spinach Stir-Fried with Garlic, and Garlic Snap Peas. Marinated chicken, shrimp, scallops, or calamari can be added to these dishes if desired. Be sure you save room for the Flourless chocolate Dome served with fresh berries and raspberry sauce.

Anne and I both agreed that our Defensive Dining experience at P.F. Chang’s China Bistro was pleasant. The cuisine was exactly as billed, fresh and contemporary, and the staff attentive to our needs. (MP updated AB November 2007)