New York City restaurant touts allergen-free options
Six months after opening a bagel restaurant, Vic Glazer was told he was allergic to gluten. Daunted but not defeated, the 27-year-old, formerly a Harvard pre-med student, found a gluten-free bagel mix and added it to the offerings at Vic’s Bagel Bar in New York City. “It’s hand-rolled, steamed and baked, like our other bagels,” Glazer said. The gluten-free bread is baked first each morning to make sure that wheat does not contaminate it. The oven is thoroughly cleaned ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!