Missing out on great restaurant evenings with friends? Learn how you, too, can indulge.

Step 1: Before You Go

Know your condition: Do your homework: learn, in detail, what you can’t eat, where an offending protein hides, the multiple names for it, and names for it in key languages. If you have shellfish allergy, the French bistro menu may refer to fruits de mer. Hint: they aren’t fruits. Nuoc mam pha? Sounds lovely but it’s Vietnamese fish sauce. Sodium caseinate? Dairy. Durum? That’s wheat. (Look up specific allergies and celiac disease at Allergicliving.com, and see left panel links for “hidden peanut”, “hidden milk”, “hidden gluten”, etc.)

Carry your meds: Allergists recommend epinephrine as the first-line medication for a food allergy reaction. Having an auto-injector with you is especially important whenever you plan to eat, since anaphylaxis can come on swiftly after consuming the wrong food. Consider that restaurant reaction horror stories almost always occur because the patron did not have an auto-injector on hand. Also have a food allergy action plan on you: in your purse, backpack or as a pdf on your smartphone. (See American and Canadian plans.)

Restaurant card: I recommend bringing a chef or food allergy card. These explain your allergies and the types of foods they are found in. Top chefs have told me that these can mean the difference between clarity and confusion in the kitchen. Find them at Selectwisely.com or Allergytranslation.com.

The right attitude: Let’s get you psychologically prepared to dine out. Your mental equipment includes: an approachable demeanor, a genuine smile and lots of pleases and thank yous. These will get you far at a restaurant. Conversely, anger or threatening language or behavior will get you nowhere fast. You will be pleasantly surprised by what a positive frame of mind will bring.

Next Page: Step 2 – Deciding where to dine

My “oh woe is me” voice kicked in: “What a pain this is to deal with. Why does he have so many food allergies? And, why am I always the one asking about his food?” It was the last question that really hit home. I realized that, similar to reading ingredient labels, Julian had to learn how to ask questions himself about restaurant meals.

Kids learn best when you involve them, so my husband and I encouraged Julian to ask basic questions – “Are there peanuts in this?” We graduated to the more complicated questions as he matured: “Do you use the same grill to cook shellfish and steak?” “Do you make the French fries in the same fryer used for foods such as deep-fried shrimp?”’

We found that by taking precautionary steps, we could go to restaurants together safely. Following are the main points we found helpful when dining out with a food-allergic child:

Plan ahead. When possible, call the restaurant at a time that is convenient to speak to the chef or manager. They can point you to the safe meals on the menu. (Stick with simple items with fewer ingredients and fewer coatings, sauces and dips.) Try to dine at off-peak hours as staff will have more time (and patience) to check on menu items. The highlight of the meal – the dessert tray – will be off-limits for most food-allergic children. So to avoid disappointment, let your child take a special dessert or treat to the restaurant so he feels included.

Next: Teach your child

P.F. Chang’s China Bistro (U.S.): This restaurant chain is a leader in catering to the diner with celiac disease and food allergies.

P.F. Chang’s chef Jim McCurley

One of the many steps it takes to ensure a safe dining experience is an ordering system called The Matrix. “Anytime a guest with a food allergy requests a menu item, a manager will print a special menu with all menu items that guest can order that fit their specific allergy profile,” explains P.F. Chang’s chef Jim McCurley. “P.F. Chang’s has created a program that filters our menu and provides [allergic] guests with several options for a meal.” To address the issue of cross-contamination, only freshly cleaned pans and utensils are used for “allergy” orders.

McCurley advises allergic guests visiting one of his restaurants to make it “perfectly clear” that they have a dietary restriction. “Ultimately, it is the guests’ responsibility to inform the server and management of their particular allergy,” he says. His chain takes such accommodations in stride: “We value all of our guests, regardless of their specific allergy needs, so our ultimate goal is to try to provide them with as ‘normal’ a dining experience as any other of our guests.” www.pfchangs.com

Moxie’s Classic Grill (Canada): Moxie’s allergen protocols were created years ago, since the company founder has children with severe allergies. Moxie’s says: “Your best defense is communication. If at any time anyone makes you feel like they are not listening or taking your concerns seriously – ask to speak to a manager.” www.moxies.ca

Pizza Pizza (Canada): This chain’s best tip: “Customers should look out for whether or not a restaurant willingly discloses their guidelines and information about the ingredients they used. Based on the way the restaurant answers, the patron can find out a lot about whether the person serving them knows what they are talking about and is aware of procedures.” We agree – transparency is key! Note: Pizza Pizza does not “guarantee” a 100 percent peanut-free kitchen. www.pizzapizza.ca

Uno Chicago Grill (U.S.): Famed for its deep dish pizza, the chain has nutrition information kiosks located in most of its restaurant lobbies that list the top allergens for every menu item. Guests can also view the entire breakdown of ingredients for any menu item on the www.unos.com website. A great before-you-go option. Note: Uno does not “guarantee” a 100 percent peanut-free kitchen. www.unos.com

Boston Pizza (Canada)
Cooks and servers at this family pizza joint and sports bar consult a manual that explains food allergies, symptoms of allergic reactions, hidden ingredients and common allergens. The chain also demands detailed information from its suppliers about any allergens their food products may contain. Staff have access to charts that show menu items and list whether any of eight common allergens and three potential irritants are in dishes. www.bostonpizza.com

Outback Steakhouse (U.S.)
This Aussie-inspired restaurant’s website has a list of allergy dos and don’ts that indicate which menu items to avoid if you have milk or nut allergies. The guide also lists dishes that can be made safe by asking, for example, that the food be fried in a separate pan without butter, or that a salad be prepared without nuts. There are no peanuts or peanut oil in the restaurant, but there is a peanut sauce and peanut butter on the premise. Newest is their gluten-free menu which operates in the same way as the guide for those with allergies, suggesting substitutions or items to avoid.  www.outbacksteakhouse.com

Chili’s (U.S)
It’s not just sizzle and spice at this family restaurant. There are plenty of menu options for those with allergies, and they’re all listed on its website. The restaurant breaks them down by eight common food allergens, and updates the lists monthly to keep up with any changes from food suppliers. The company does point out that cross-contamination in the kitchen is possible. Allergic customers are advised to avoid fried foods, and inform their server of any allergies before placing an order. www.chilis.com

The Keg Steakhouse & Bar (Canada)
When visiting any of The Keg restaurants across Canada, ask for an “Allergy Aware” booklet. It lists the eatery’s more popular menu items, and points out the dishes that contain any of 10 common allergens. The restaurant suggests you tell your server about allergies off the bat so the cooks can take precautions. Kitchen staff will clean the grill and change cooking methods to prevent cross-contamination. www.kegsteakhouse.com

Red Robin (U.S)
Allergic diners at this burger palace will be referred to a manager who will help them to choose a meal. The manager will inform the kitchen staff, who will in turn use different utensils to prevent cross-contamination. Red Robin recently began offering diners information in the restaurant and on their website about which meals contain any of eight major food allergens. Staff also get allergy awareness training. www.redrobin.com

Milestones Grill & Bar (Canada)
As the title suggests, this restaurant is the place to celebrate all your special occasions in a warm and cozy atmosphere. Allergic diners are invited to review the restaurant’s online allergy chart, which is updated often, as well as to advise their server about their allergies upon arrival. www.milestonesrestaurants.com

Panago Pizza (Canada) The folks at Panago Pizza pride themselves on offering pizzas made from fresh and natural ingredients: no MSG, no artificial flavors and no artificial colors. “We’re all about authentic, chef-inspired cuisine that goes back to the simple basics of what food was meant to be,” they say on their website. Guests can find an allergy chart on the restaurant’s website. www.panago.com

Carrabba’s Italian Grill (U.S.) This Italian restaurant is ready to address different dietary needs. Its core wine list is gluten-free and it has a gluten-free menu with omissions and substitution ideas to tailor-make a specific dish in order to make it safe. People with allergies are invited to contact the restaurant about their specific needs, which can be done through the contact section of the website. www.carrabbas.com

LongHorn Steakhouse (U.S.) This steakhouse has a general awareness of special dietary needs. It also has a gluten-free menu but reminds guests with celiac disease to request that separate cooking tools be used for their food since the kitchen itself is not gluten-free. www.longhornsteakhouse.com

Qdoba (U.S.) This Mexican restaurant puts an emphasis on fresh food, healthy eating and customizing their dishes for those with special dietary needs. So it’s not surprising to find that it has an allergen chart available online for wheat, milk, eggs, peanuts, tree nuts and soy. What’s even better is that the chart is color-coded to indicate which dishes actually contain those allergens as well as which may have come into contact (such as the brownies, which don’t contain nuts but may have been contaminated by them). www.qdoba.com

The U.S. study found that about 90 per cent of managers, wait staff and chefs expressed varying degrees of “comfort” in providing a safe meal for customers with food allergies. Yet the findings, published in Annals of Allergy, Asthma & Immunology, pointed to some glaring and dangerous misconceptions among these staff.

A quarter thought removing an allergen from a finished meal – for instance, picking a nut off a salad – was safe. Nearly a quarter thought that eating a small amount of an allergen was safe, 35 per cent thought that high heat destroys allergens and 54 per cent considered a buffet safe if it was kept “clean.” Only 42 per cent of the staff had received any food allergy training.

Authors Ryan Ahuja, a student, and Dr. Scott Sicherer, allergist and associate professor of pediatrics at the Mount Sinai School of Medicine, received completed questionnaires from about 100 staff at various New York food establishments – from sit-down restaurants to fast-food outlets.

“Our study shows that a person in the restaurant might think they know about making a safe meal but may or may not really understand the rules,” Sicherer told Allergic Living. “The big take-home point for the allergic consumer is to ensure you communicate that there is an allergy – not just a dislike, that a small amount could be trouble, that the allergy is serious, that you need to speak with people who know what is in the food, and what the chain of preparation was,” he says. Sicherer would like to see food allergy awareness and training become part of the restaurant certification process.

In the U.S., the issue of protecting the food-allergic patron is gaining interest. Massachusetts, New York, Pennsylvania, Michigan and North Carolina have all introduced bills (which may or may not pass) that would mandate one or more of the following: the displaying of food allergy awareness and warning posters in the staff area, food allergy training for restaurant operators, and allergy training materials for staff.

Study findings

• 70% said they could “guarantee” a safe meal to food-allergic customers.
• 90% said they felt “very comfortable,” “somewhat comfortable” or “comfortable” providing a safe meal.
• 62% had a plan in place to provide safe meals.
• 42% of chefs thought giving a person water would help to “dilute” a reaction.
• 80% recognized peanut, milk and seafood as major allergens.

First published in Allergic Living magazine.
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