I was very impressed with their level of customer service - the manager I spoke with went through the menu and discussed what was naturally gluten free and what could be made gluten free. We came up with the following options that as of my phone call on 8/29/2008 the following menu options are/can be made gluten free:
All salads can be made gluten free, with the following salad dressings:
- Bleu Cheese
- Thousand Island
- Honey Mustard
- Salsa and Chips
- Thai Lettuce Wraps
- Sweet Corn Tamale Cakes
- Fresh Fish entrees (e.g. Mahi Mahi, Salmon)
- Steaks (with no au jus)
- Grilled Chicken Medallions (avoid the balsamic vinagrette)
- Cajun Jumbalaya (Manager said there was a trace amount of gluten from worcestire sauce, but I've also heard that worcestire sauce is gluten free)
When we told our waiter about Vince's diet, they were very accommodating. They brought a manager over to our table who talked to us about the menu. He was very good about double-checking ingredients - even telling us there was red wine vinegar in the Caesar dressing, and expressing concern over ingredients such as dijon mustard and offering to bring the container out so we could check the mustard ingredients.
Vince ordered Steak Diane, served with mashed potatoes and grilled onions, with a caesar salad (no croutons, of course!) I'm not usually a steak person but I tried his steak and it was extremely good. I had the grilled salmon, plain with steamed broccoli and mashed potatoes. I would have ended the night with the flourless Godiva cheesecake, but since Vince can't eat chocolate there wasn't any point! (Now, if they come out with a flourless vanilla bean cheesecake, then we could talk!)
Overall we were very happy with our experience, and would be happy to recommend the Cheesecake Factory as an allergen-friendly restaurant!