I’m super skeptical of this. Being someone who is allergic to dairy AND CORN (thankfully it’s only mild allergies and not anaphylactic), it’s hard to eat anywhere that doesn’t serve burgers. I always find that each restaurant is different, specifically in head chefs. It seems some chefs have a wonderful understanding and some take great care. Take for instance, my first trip to Whispering Canyon. Since the soda machine has corn syrup flowing through it each day, our waiter went down to some special pitcher or something so my drink didn’t have the inevitable corn. Other chefs appear to have little clue. My first trip at Boma, the chef would point out something like mixed vegetables and say I could eat it, but uh, there’s corn right in front of his face.
I think generally though, the chefs are great and understand on the most part. But I’m gonna remain skeptical