At the new farm-driven Westmoreland restaurant Fallows, co-owners Marné Minard and Paul Arnold spend a lot of time considering where their food comes from: They only source proteins that are wild or sustainably caught and let seasonal produce dictate the menu. In the circa-1920s building formerly occupied by gastropub Relish, the couple serve food free from ingredients like gluten, seed oil, refined sugar, soy, and corn — although diners are typically not aware of this until they read that note on a dessert menu, Arnold says.
Minard, a certified nutritionist and Arnold, a chef, are also the co-owners of Bastion, a gluten-free cafe located a quarter-mile up Southeast
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