Considered a favorite among locals, casual and energetic Amerigo prides itself on serving some of the city's best and most innovative dishes. Although the decor is brighter and more modern than at this regional chain than at the traditional Italian ristorantes, make no mistake, the upscale cuisine is definitively Italian. The menu includes everything from traditional pasta and pizza dishes to more modern grilled fish and vegetarian options. Ask for the GF menu and you can make a whole meal without worrying about your food allergies. Warm and inviting, with friendly yet professional service, it's no wonder locals continue to flock to Amerigo despite the rising number of competing Italian restaurants.
This isn't your typical coffee house. In fact, coffee is just one food group of many on the menu. From breakfast through dinner, fresh meals are served along with lattes.They support a number of local food vendors, farmers and purveyors to make the freshest food possible. Start with a local artisan cheese plate, then move on to crispy pork belly with candied apples and pickled onions. For dinner, the corn crusted Bob White Springs trout with quinoa, kale and bell pepper stirfry and champagne-orange reduction is stellar, as is their version of a Hot Brown, elevated with pulled Viola pork, Benton's bacon and Sweetwater cheddar. Consider them for private events.
Renowned for their infused desserts thanks to appearances on The Food Network, cakes are their specialty. Fans flock for their "crumbteenies," a bite-sized version of some of their more decadent cakes, but more extravagant creations are also a hallmark of Crumb de la Crumb. Begin with one of the basic cake flavors, like chocolate, vanilla or red velvet, then start thinking about fillings. White chocolate truffle and key lime curd are a few favorites. Even the cake itself can be infused with a jolt of flavor, like southern peach, cream of coconut and Kona. And thanks to the chef's training at the Wilton School of Cake Decorating in Chicago, any creation imaginable can be yours for your next event.
Because of a family history with celiac disease, the OMG's owner had many memories of sub-par tasting treats that just weren't treats at all. And when she was diagnosed herself her final semester in college, she worried she would have to go without the foods she loved. At first she eliminated all gluten from her diet and then began to search for delicious alternatives. But she knew if she wanted something truly decadent and safe, she would have to do it herself. She created new recipes and adjusted family favorites to be able to serve gluten-free baked goods at the Farmers Market.
Vegan Vee is a vegan and gluten-free only, special-order European and American-style bakery using only 'real' ingredients - that means fresh fruit that is local and organic whenever possible. Chef Vivi uses certified GF flour, premium GF chocolate, agave syrup, organic vegan sugar, real vanilla bean and organic, extra virgin coconut oil. She also makes raw desserts, as well as soy, nut and coconut-free items. The results are nothing short of moist and flavorful and not so unlike their gluten counterparts. And while you have to call for special orders, you can find baked delights daily all over town, like The Wild Cow, The Produce Place and Roast.
You don't get more fresh than your own backyard, and since Butterbean is located on 33 green acres in Gallatin, you can bet the ingredients used in the completely gluten-free menu are as fresh as you can get. Chef Meredith Jones is committed to keeping everything as local as possible, and even meets with area schools at the start of the growing season to learn what she will be able to buy from what the students grow in class, then makes sure not to plant those items herself. The Miss Piggy with caramelized bacon, fresh spinach, tomato and avocado is the perfect mix of salty and sweet while the Gettin' Figgy With It panini capitalizes on the delicious combo of prosciutto, fig preserves, caramelized onions and brie. With a cup of the homemade soup like creamy corn and poblano, Butterbean is mouthwatering.