Gluten-Free Dining in New York (2025)
Greenwich Village’s fully gluten-free Italian landmark since 2014, with rigorous celiac protocols and classics like lasagna and tiramisu. Celebrated by The New Yorker and The Infatuation, and embraced by the local GF community.
A 100% gluten-free bakery-café reshaping the NYC bagel for celiacs. Hand-rolled, kettle-boiled bagels star by day; Modern @ Night brings pescetarian dinners. Noted by Eater NY and local bagel critics.
Upper West Side stalwart with a menu built to include everyone: gluten-free, dairy-free, kosher, and largely nut-free. Known for garden-to-glass cocktails and crowd-pleasers like the Nashville hot chicken sandwich.
Opening February 9 in the West Village at 31-33 Carmine Street (at Bleecker), Postcard is a tea house and bakery from the Nami Nori team that landed next door after their landlord asked if they wanted to take over the space; Sakaeda will be running the baking. The menu runs $3 to $14 and mixes sweet and savory items — pastries like miso shortbread, raspberry mochi doughnuts, and black sesame banana bread; cakes by the slice including strawberry mousse cake and koji cheesecake; chiffon cake fruit sandwiches (an item that’s become more popular on TikTok); savory options such as chicken katsu and an egg sandwich; mochurros served with lemon curd; and sesame miso chocolate chip cookies — and, like desserts at Nami Nori, everything is gluten-free. Japanese teas sourced by Kettl Tea include matcha, hojicha, loose-leaf sencha, soba cha, and black tea with optional toppings like Okinawa brown sugar boba, coconut jelly, and housemade syrups, while coffee comes from AAPI-backed Coffee Project NY; drinks are $5 to $9. The space is designed with a jewelry-store showcase feel by Sarah Carpenter & Studio and will be open Wednesday through Sunday from 8 a.m. to 8 p.m.
A flamboyant, family-run bakery that’s entirely gluten-free, beloved for towering cakes, brownies, and late-night sweets. Frequently cited by travelers and local outlets for over-the-top, celiac-safe desserts.
Chef T.J. Steele’s Oaxacan restaurant mills heirloom corn in-house and runs an entirely gluten-free menu, with a mezcal list to match. Michelin-starred and lauded by Eater NY for riveting moles and masa work.
Midtown Italian favorite with a separate, dedicated gluten-free kitchen and the ability to prepare nearly every dish GF. Long trusted by celiacs; highlighted on reservation platforms and by local press.
I discovered a molino-turned-daytime café in Bed-Stuy that opened in late August and feels both reverent about corn and unexpectedly food-forward: For All Things Good nixtamalizes and grinds its own masa, calls itself a boutique molino and tortilleria, and even sells a small tiendita with $3 avocados, $12 jars of salsa, $20 totes and a book called Nixtamal. The atole here is pure luxury — when hot it’s like drinking melted ice cream, cold it’s a frosty milkshake, with an earthy, popcorn-like aroma and a restrained sweetness that calms richer bites like a flauta; in short, atole simply tastes like atole. The kitchen rapidly learned to cook beyond masa basics, turning out memelas (oval griddled masa topped with avocado and egg), a trio of tetelas (chipotle-and-hibiscus or cheese-and-lime pockets), tightly balanced tlayuditas layered with coarse black beans, creamy Oaxacan cheese, salsa macha and meaty maitake, plus pozole and chilaquiles — and eventually a taco menu (mostly dinner-only) that remains vegetable-forward with a single meat option, green chorizo. Standouts include long bean tacos bright with morita chiles and a “mushroom two ways” taco that pairs butter-poached king oyster slices with a hen-of-the-woods paste on warm blue corn tortillas. Service is outdoor-only — patrons order at the counter and wait for food to be brought out — and the place can draw long brunch waits (up to 90 minutes), but the thoughtful focus on corn, sustainability, and vivid, nuanced flavors makes it worth the pilgrimage.
A Queens icon turned family-run restaurant, celebrated by New York food writers for decades. Corn arepas are naturally gluten-free; staff is helpful about safe choices. A joyous slice of Colombian New York.
Chef Pierre Thiam’s fast-casual West African kitchen commits to a 100% gluten-free menu built on fonio, jollof, and vibrant stews. Recognized by Condé Nast Traveler; Midtown location remains active.
East Village risotteria from a Verona rice-farming family, proudly 100% gluten-free. A snug room for bowls of saffron or Amarone risotto and rice-based antipasti, noted by international food media.
Independent spot devoted to 100% gluten-free pizza and comfort dishes, plus pizza-making classes. A relaxed West Village hub with a loyal neighborhood following and steady press mentions.
