People with celiac disease and other gluten intolerances find dining out difficult in general and dining out in Asian restaurants particularly difficult. Because a small amount of wheat is present in most commercially available soy sauce, almost all dishes are off limits.
Not so at Lilli and Loo. They have a special gluten-free menu that makes available a range of Asian dishes many with celiac disease have not been able to have in some time. These include a shrimp tempura appetizer served with a citrus mayo instead of the traditional dipping sauce, dumplings made with a gluten-free dough, and a number of dishes prepared with wheat free soy sauce.
Overall, the quality at Lilli and Loo is quite good. Particularly stand out dishes include a gluten-free spicy chicken lettuce wrap appetizer (that's big enough for sharing or to have as an main course) and the previously mentioned tempura. The restaurant also has high-quality sushi and sashimi with many fascinating roll combinations. Additionally, Lilli and Loo has made sure to have several gluten-free dessert options available.
For those that like spicy food, Lilly and Loo may be a disappointment. Even their hottest dishes, indicated with a chili pepper next to them on the menu, tend towards the mild. But as long as you go in with that in mind, the food is quite good and for those with celiac disease offers a gluten free option not available elsewhere in New York City.
Lilli and Loo
792 Lexington Avenue
New York, NY 10065
(212) 421-7800
Take the 4/5/6 or N/R trains to 59th Street.
Lilli and Loo is open Mon-Thu 11am-11pm; Fri-Sat 11am-11:30pm; Sun 12pm-11pm. The restaurant offers take-out and delivery as well as in-house dining in a pleasant two-level dining room. Lilli and Loo offers a number of reduced cost lunch specials and also has a full bar.
The average main course price at dinner is $9 - $15. Appetizers run slightly less and are generally large enough to serve as entrees.
Gluten free diners at Lilli and Loo should be sure to ask for the gluten-free menu. It varies from the regular menu and is necessary to guarantee your food safety.
Published by Racheline Maltese
Racheline is an actor, writer and director with a journalism BA from GWU; she studied at the Atlantic Theater Company and NIDA. She lives in NYC with her partner and is the author of The Book of Harry Potte... View profile
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