Restauranteurs should be sensitive to food allergies. My wife is allergic to seafood. She needs to be very careful of cross contamination at restaurants. She generally stays away from fried foods because a single fryolator is often used for all foods (a blessing in disguise
). She also avoids grilled foods as the grill may not have been thouroughly cleaned after fish has been cooked on it. Politely asking the grill chef or server to keep her food separate sometimes results in a negative reaction. Japanese restaurants and fine seafood restaurants are out
. She generally eats broiled or baked foods at unfamiliar restaurants. She has learned to adapt to her allergies, and believe it or not we both eat much healthier
.
I love seafood. Lobster. fired clams, whole belly of course. Calimari. Swordfish. Yum......Maybe I'll sneak over to Peppers for a double stuffed lobster roll
