This Friday and Saturday, Sugo Restaurant will offer a new menu that is entirely gluten free for their first ever Gluten Free Weekend. Starting Friday night, there won't be one speck of gluten in Sugo's kitchen as their chef's work to prepare gluten-free versions of some of their popular dishes that aren't typically gluten free.
I have been dining at Sugo for more than 10 years and I love that they are open to and are continually expanding their gluten-free menu options. Sugo is family owned and operated and they truly want to provide you with the best dining experience, whether you follow a gluten-free diet or not. The restaurant underwent a refresh of its interior last year. The dining room now boasts new walls, banquettes, furniture, and designer light fixtures as well as a new Chef’s table, to enhance the restaurant’s ambiance.
I have worked with Mr. Castellucci in the past to help him find quality gluten-free products that meets their high standards, which isn't easy. They recently added Jovial Foods' gluten-free pasta to their menu, which worked for a while. Now, Chef Francis is making fresh gluten-free pasta in multiple shapes: ravioli, garganelli, tortolloni, and spaghetti.
Unfortunately, I won't be in town this weekend, but I got a sneak peak at some of the appetizers last night. The calamari fritti is exceptional. The coating is light and crispy and I love how the spicy red pepper aioli is contrasted by the sweetness of the peppadew peppers. The meatball has also undergone a face-lift and it is moister and more flavorful than its predecessor.
I would highly recommend ordering Aunt Lena's chicken with garganelli pasta in pink creme sherry sauce, the scallops piccata with basil pasta, or maybe the swordfish with roasted red pepper tortolloni. Oh, so many choices, what a great problem to have. Don't forget to save room for dessert and one of their bombas.
Kudos to Sugo for reaching out to the gluten-free community in such a profound way. I can't image how hard it is to rid your kitchen of gluten considering you make fresh pasta and bread daily. I wholeheartedly support and appreciate your efforts.
Who is going to enjoy a special gluten-free dinner at Sugo this weekend?