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Free-from restaurants in New York
64 New York restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
Browse by allergen
Springbone Kitchen operates a 100% dedicated gluten-free kitchen across all locations — the official website states 'no gluten — ever' as a core operating principle, and dozens of verified-coeliac reviewers across three FindMeGlutenFree listings consistently report zero symptoms and no cross-contamination risk.
Both kitchen and dining areas are strictly gluten-free; the venue explicitly states '100% gluten free' with no gluten handled on premises. Multiple celiac reviewers report no symptoms and praise the dedicated gluten-free environment, with no outside food permitted to preserve safety.
Entirely plant-based menu; no meat or fish of any kind. Multiple convergent sources confirm a 100% vegan (and therefore vegetarian) kitchen.
Senza Gluten by Jemiko is a 100% gluten-free cafe and bakery — the venue's own website explicitly states 'a 100% gluten-free environment' as its founding mission, designed specifically for guests with celiac disease, gluten intolerance, or food allergies. No gluten-containing ingredients are on the premises by design, making cross-contamination structurally impossible.
Peacefood is a 100% vegan restaurant with no animal products served on the premises; both the Union Square and Upper West Side locations are described as vegan restaurants across all sources.
Delice & Sarrasin is a 100% vegan kitchen — no animal products used anywhere on premises. The venue's own FAQ states 'our entire menu is vegan' and 'we are fully plant-based and do not use any animal products in our kitchen.' An independent editorial source (Whistles) corroborates it as 'all-vegan authentic French cuisine.' The structural fact of a fully plant-based kitchen makes cross-contamination with animal products impossible.
100% plant-based (vegan) kitchen confirmed by venue host rules and multiple sources. No animal products on the premises.
As a 100% plant-based establishment, Bar Verde has no dairy products on the premises. Ten separate FindMeGlutenFree community members independently report 'Good for dairy-free,' and multiple reviewers specifically highlight dairy-free menu items — including the dairy-free cheesecake praised by a family managing both celiac disease and dairy allergies. The plant-based identity of the merged Double Zero entity means no dairy introduction is indicated.
Both the West Village and Park Slope locations operate a 100% gluten-free kitchen: the owner states 'Our kitchen is 100% gluten-free to avoid any cross contamination' (West Village) and 'no wheat, barley, rye, or cross-contact risk exists anywhere on-site. All ingredients are certified gluten-free' (Park Slope). Multiple verified-coeliac reviewers report zero symptoms and consistently confirm dedicated GF status.
Entire kitchen is 100% gluten-free; all dishes are made with rice produced on the Melotti family farm, making gluten cross-contamination structurally impossible. Multiple independent sources confirm the dedicated gluten-free kitchen.
Honest caveat, Multiple verified-coeliac reviewers reported moderate-to-severe gluten-like symptoms after eating here, which warrants caution despite the 100% GF claim.
100% vegan kitchen; no animal products (meat, dairy, eggs, honey) on premises. The HappyCow listing and BeVeganism page confirm the venue is entirely plant-based. All menu items are vegan, including burgers, subs, wings, wraps, and breakfast items made with plant-based eggs and cheese.
The entire menu is plant-forward with no meat or fish. abcV is structurally meat- and fish-free; pescatarians (who eat fish but not meat) would find the menu entirely compatible as there is no meat, and no fish is served either. The kitchen contains no animal flesh of any kind.
The entire menu is 100% vegan — no animal products are present on the premises as a structural fact of the kitchen. The venue bills itself as a 'vegan restaurant' throughout, and every dish on the dinner, brunch, and bar menus is plant-based. This constitutes a dedicated vegan kitchen (no non-vegan ingredients on-site), satisfying Tier S path (i). Note: brunch dishes include plant-based eggs ('sunny side egg', 'poached eggs') — these are vegan analogues in keeping with the all-vegan concept.
Caravan of Dreams describes itself as a 100% vegan restaurant ('Mediterranean Organic Vegan'). Every dish listed on the venue's own website is plant-based, with no animal products mentioned anywhere on the menu. A 1996 Independent article corroborates the venue serving vegan food ('aromatic, soy-infused curds'). No accreditation by a recognised body (e.g. Vegan Society Trademark) is evidenced, but the kitchen is structurally 100% vegan — no animal ingredients on the premises.
The venue's own website states the menu is '100% vegetarian' across all locations. Two independent external sources corroborate this: one describes the menu as 'strictly vegetarian' and another confirms it is '100% vegetarian.' No meat is served, making this a structurally dedicated vegetarian kitchen.
Avant Garden is a 100% dedicated vegan restaurant — no animal products are served on premises. Multiple independent sources confirm this, including the operator's own listing and HappyCow's classification as a vegan restaurant.
Soda Club is part of Overthrow Hospitality, described as an 'award-winning vegan hospitality group. ' The group's stated mission centres on 'ethical treatment of all living beings' and operates exclusively vegan venues including Avant Garden, Cadence, and Ladybird. The group-level positioning strongly implies a 100% vegan kitchen across all its venues, including Soda Club. No animal products are indicated anywhere in the sourced material.
The Love Bakery is a 100% gluten-free bakery. The venue's own website describes it as 'vegan, gluten-free' and the owner, Erica B, operates a dedicated gluten-free kitchen. This is corroborated by the Coeliac UK accreditation listing, which confirms the venue meets the strict Gluten Free Standard. The bakery is fully dedicated to gluten-free production, making it verifiably safe for coeliac diners.
The entire menu is 100% vegan — no animal products are served at this venue. The venue's own structured data describes it as '100% Vegan, Plant-Based' with dishes 'all entirely free of animal products'. HappyCow lists it as a vegan restaurant. Multiple independent reviewers confirm they 'couldn't even tell it was vegan', corroborating a fully plant-based kitchen. As a structurally dedicated vegan kitchen, cross-contamination with animal products is not possible.
Dirt Candy is a vegetable-focused restaurant with a 100% vegetable-based menu. The entire kitchen is dedicated to vegetables, making it structurally impossible for meat or fish to be present in any dish. The menu explicitly describes all courses as vegetable-based, and the restaurant's identity is built around vegetable-only cuisine.
Entire bakery is reported to be a 100% dedicated gluten-free kitchen; no gluten-containing products are made on premises. Multiple symptomatic coeliac reviewers confirm no reactions and describe 'everything was 100% gluten-free.'
Urban Vegan Kitchen describes itself as '100% Vegan & Plant-Based' on its own website. The entire menu consists of plant-based dishes with no animal products listed anywhere. As a fully dedicated vegan kitchen, no animal products are present on the premises.
PLANTA Queen NoMad is explicitly described as a '100% plant-based vegan restaurant' on its own website FAQ. The entire menu — including sushi, wok dishes, desserts, kids menu, and catering — is plant-based with no animal products listed. This is a structurally dedicated vegan kitchen.
Anixi is described as 'entirely vegan' on its own website, with the cuisine listed as Vegan and Plant-Based. The restaurant is 100% plant-based, meaning no animal products are on the premises structurally. No independent corroborating source is available beyond the venue's own site.
100% vegan kitchen — no animal products on the premises. 'Our menu is entirely vegan and kosher certified' is stated across all menu and FAQ pages. An independent food blogger confirmed every dish is plant-based, including king oyster mushroom 'calamari', Chunk Food 'steak', and Oshi™ 'salmon'. It is structurally impossible for animal products to be present.
As a fully plant-based restaurant with zero meat, fish, or animal products used on premises, the entire menu is vegetarian by default.
Beyond Sushi is a 100% vegan restaurant — the entire kitchen handles zero animal products on premises. The official website and all community sources confirm this structural fact.
Every TAP location operates a 100% gluten-free kitchen with no gluten on premises, eliminating cross-contamination risk. The venue's official website and menu page repeatedly state 'every item — and the entire kitchen — is 100% gluten-free' and 'completely gluten-free and safe from cross-contamination'.
100% vegan kitchen; all menu items are plant-based. HappyCow lists as a fully vegan restaurant with 309 reviews confirming no animal products are used. The venue's own website and Google Places listing corroborate the vegan concept.
The entire menu is 100% gluten-free, making cross-contamination from gluten structurally impossible within this kitchen. Multiple independent sources confirm it is a 100% dedicated gluten-free kitchen explicitly noted as safe for those with celiac disease.
Modern Love Brooklyn is a 100% vegan restaurant; the entire menu is plant-based and no animal products are used on premises.
Noglu describes itself as a dedicated gluten-free restaurant ('gourmet, and gluten-free cravings'), and the venue's own website and schema data consistently identify it as a '100% gluten-free' establishment. The kitchen serves only gluten-free food, making structural cross-contamination from gluten impossible on premises. No independent corroborating source (e.g. coeliac blog or accreditation body) was retrieved in this source set, so confidence is capped below 0.8. Community help wanted for additional corroboration.
Owner is celiac and tailors the menu to be almost entirely gluten-free (Michelin guide). Gluten-free cauliflower crust pizzas available, cooked in own dish but shared oven. One reported glutening incident. Atly lists as 'accommodating' with trained staff and dedicated appliances, but some cross-contamination risk. Not a dedicated gluten-free kitchen.
As an entirely plant-based venue, all dishes are inherently vegetarian; no meat or fish is present on the premises based on the 'plant-based organic' positioning stated on the official website.
Multiple independent reviewers (including symptomatic and asymptomatic celiacs) confirm a dedicated gluten-free kitchen across two locations (Midtown and Brooklyn). The owner is reported to have celiac disease themselves by multiple reviewers ('the owner is coeliac'; 'Owner is a celiac like us'; 'the owner is very aware because of their own celiac disease diagnosis'). The venue's own description states 'all crafted in a dedicated gluten-free kitchen by a team fully trained in gluten-free safety protocols.' One reviewer reported a possible CC/glutening incident at a now-closed previous location (W 52nd St / Urbanspace food hall), and one Brooklyn reviewer observed what appeared to be non-certified Quaker oats in the kitchen. The owner confirmed each current location operates in a fully separated, dedicated kitchen space (CloudKitchens model). No formal accreditation found in sources.
Honest caveat, One symptomatic celiac reported a glutening at a now-closed prior location, and a separate Brooklyn reviewer spotted what appeared to be non-GF Quaker oats in the kitchen — ingredient sourcing should be verified directly with the venue.
Gluten-free items are marked on the menu; multiple verified-coeliac reviewers report a dedicated gluten-free pizza oven and GF pizza cooked in its own separate tray with gloves changed. Staff are consistently described as knowledgeable about celiac and cross-contamination. However, the kitchen is not a dedicated gluten-free facility, no fryer is dedicated, and non-GF items are prepared on the same premises.
Gluten-free items are marked on the menu. The kitchen uses a dedicated gluten-free fryer and a dedicated pasta pot, and staff are reported as knowledgeable. However, the kitchen is shared and the establishment is not a dedicated gluten-free facility. Multiple celiac reviewers report no symptoms, but a few have been advised by staff that cross-contamination is likely.
Honest caveat, Some celiac reviewers report being advised by staff that cross-contamination is likely in the shared kitchen; the listing also notes it is not a dedicated GF facility.
Rubirosa offers a dedicated gluten-free menu section with GF pizza, pasta, salads, fritti, and desserts. The menu marks GF items clearly (e.g., 'GF Classic', 'GF Fresca', 'GF Spaghetti alla Chitarra'). However, the kitchen is not 100% dedicated — regular pizzas and pastas containing gluten are prepared on the same premises. No accreditation from a recognised coeliac body is mentioned. The menu notes that all homemade pastas contain eggs except lumache and cavatelli, and GF pasta is from DePuma's brand. Cross-contamination risk exists in a shared kitchen.
Gluten-free items are clearly marked on the menu (e. g., Royal Japchae, Kimchi Crunch). A separate gluten-free wok is reported by some reviewers, but the fryer is shared (fried chicken cross-contamination noted). Multiple celiac diners report getting sick after eating here. Not a dedicated gluten-free kitchen.
Honest caveat, Multiple celiac diners report getting sick after eating here, despite marked GF menu.
Nearly the entire menu is naturally gluten-free (Venezuelan corn-based cuisine); gluten-free items are marked on the menu, staff are reported as knowledgeable, and a dedicated gluten-free fryer is reported by multiple community members. FindMeGlutenFree explicitly notes this is NOT a fully dedicated gluten-free facility, and at least one reviewer reported that staff could not clearly explain cross-contamination risks for some items (plantains/tostones).
Honest caveat, One celiac reviewer reported that staff acknowledged plantains and tostones are 'cross contaminated' but could not specify the source, creating uncertainty for those items.
Schnipper's publishes a dedicated gluten-free menu (separate PDF) listing chicken fingers & fries, fish & chips, all burgers (on GF bun or lettuce wrap), all salads (no croutons), all hot dogs, and milkshakes. The venue's own GF menu page states a GF fryer is available for sweet potato fries and community reports overwhelmingly confirm a dedicated gluten-free fryer (62 positive votes on FMGF). An independent blog reviewer (2018) confirmed staff pulled out a full GF menu and that there is a 'dedicated gluten-free fryer.' Multiple symptomatic celiacs report zero reactions. However, the venue itself explicitly states: 'because we use products that have gluten in many dishes on our menu, we cannot guarantee that any of the above items will not come in contact with gluten in our kitchen.' Staff also confirmed to at least one reviewer that the kitchen is not dedicated GF. One reviewer noted GF buns were toasted in a shared toaster (one independent report; not corroborated), and another saw a hamburger near a regular bun on the flat-top grill. Not a dedicated kitchen. Tier C: marked separate GF menu plus dedicated fryer, knowledgeable staff, shared kitchen acknowledged.
Menu marks dishes 'GF' and offers GF pizza and pasta as paid upgrades. The kitchen runs a dedicated gluten-free fryer and a dedicated pasta pot/water, and staff are repeatedly described as knowledgeable about celiac. One reviewer's server identified himself as celiac. Not a dedicated kitchen — the pizza is finished in the shared oven (with pans lining the crust), which is the main weak point.
Not a dedicated gluten-free facility, but multiple community reports confirm dedicated fryer (50 reports), dedicated pizza oven (20 reports), and dedicated pasta pot (11 reports); gluten-free items are marked on the menu and staff are described as knowledgeable. One reviewer with symptomatic celiac reported being glutened specifically from the pizza.
Honest caveat, At least two independent symptomatic-celiac reviewers flag the pizza as a cross-contamination risk despite the dedicated oven claim.
Almost the entire menu can be made gluten-free. Multiple community sources and the National Celiac Association directory confirm that gluten-free items are prepped in a dedicated separate kitchen area, with a dedicated fryer (41 community reports), dedicated pasta pot (7 reports), and dedicated pizza oven (2 reports). Staff are consistently reported as knowledgeable and proactive about allergy inquiries. The venue is NOT a fully dedicated gluten-free facility — non-GF items are also available — so cross-contamination risk cannot be fully excluded. Symptomatic celiacs across dozens of recent reviews report no reactions. One incident report from the now-closed 29th St location (aggregator-findmeglutenfree-com-2) involves a single glutening claim from ~6 years ago at a different, now-closed premises.
Lilli and Loo has operated a dedicated gluten-free menu for over 15 years, with a separate 'Gluten Free Menu' section listing GF starters, soups, entrees, noodles/rice, and sushi. The venue describes itself as a 'beacon among Upper East Side gluten-free restaurants' and 'where the art of Chinese cuisine meets the mindful approach of gluten-free cooking.' A coeliac travel blogger (miriamsduvetdays) confirmed a dedicated gluten-free menu was sent to her directly and noted awareness of cross-contamination risks (e.g. shared fryers). The howtotravelglutenfree.com blogger (self-described coeliac) notes 'good cross-contact protocols.' A Yelp reviewer notes 'fully gluten free' ordering for a coeliac fiancé. The menu itself uses gluten-free soy sauce for sushi and indicates rice-flour rolls. However, no source confirms a fully dedicated kitchen or structural separation of all prep areas — regular menu items containing gluten (Lo Mein, egg rolls, scallion pancakes, tempura, wontons) are also listed. No recognised accreditation is evidenced. Tier C: marked GF menu plus stated cross-contact awareness and protocols, but shared kitchen with gluten-containing items present.
Menu lists a Pizza Vegana and offers a soy-based vegan mozzarella substitute (marked vegan/dairy-free). Shared kitchen with animal products; no dedicated vegan equipment or separate prep area.
100% plant-based ingredients (e. g., Beyond Meat, Just Egg, Violife) but prepared in shared bodega kitchens with no dedicated fryer or prep area. Staff are trained and signage is provided, but cross-contamination from non-vegan items on the same deli counter is possible. No per-dish allergen codes on the menu.
GF items are marked on the menu and staff are described as knowledgeable, but the fryer is shared with fried chicken (per a celiac reviewer) and the venue is not a dedicated GF facility. Multiple celiac diners report positive experiences, but the shared fryer presents cross-contamination risk.
Gluten-free pizza is available and described as excellent by community reviewers, including one self-identified celiac. However, there is no dedicated gluten-free menu, no dedicated fryer (explicitly reported on FindMeGlutenFree), and the venue is flagged as NOT a dedicated gluten-free facility. Atly notes 'some risk of cross-contamination' but reports trained staff. Cross-contamination risk is acknowledged; suitable only for gluten intolerance, not recommended for strict celiacs without direct contact with the venue.
Honest caveat, One Atly reviewer reports realising mid-bite that their order was wrong (possibly not GF), suggesting order errors can occur despite generally attentive staff.
The menu from MenuPages lists gluten as an allergen on many dishes (e. g. Rosemary's Focaccia, all pasta dishes) and marks some items with *gluten *allergen can be removed. However, there is no dedicated gluten-free kitchen, fryer, or prep area mentioned in any source. The venue is an Italian restaurant serving fresh pasta, so cross-contamination risk is high. Staff can accommodate modifications on request.
Gemma offers gluten-free pasta upon request and has knowledgeable staff, but has no dedicated gluten-free menu, no dedicated fryer, and no dedicated pizza oven. Multiple coeliac diners report positive experiences with separate pasta water, but one reviewer was refused separate cooking water and foil for pizza, and another reported a wrong-dish incident followed by food poisoning. Cross-contamination risk is acknowledged.
Gluten-free options are available — including a GF sandwich bun (at a $5 surcharge) and a GF burger — but the kitchen has no dedicated GF fryer, explicitly noted by a community reviewer on Atly. The venue operates as a shared cloud kitchen running multiple culinary concepts (pasta, brasserie, Mexican, vegan) from a single address, making cross-contamination risk structural. No Coeliac UK or other recognised accreditation is evidenced for this venue; the Coeliac UK source retrieved is the organisation's homepage only and does not list Hearty & Healthy.
Ladybird is described across multiple sources as a fully vegan restaurant with an entirely plant-based menu. HappyCow lists it as a vegan venue; NovaNova circle describes it as 'fully vegan'; the FindMeGlutenFree review calls it a 'vegan restaurant'. No Vegan Society Trademark or equivalent accreditation is documented, and no dedicated kitchen claim for vegan status is made beyond the fact that the menu itself is fully vegan. Cross-contamination from non-vegan ingredients is structurally unlikely given an all-vegan menu, but no formal certification is on record.
Crepe Master describes itself as a 'gluten-free crepe shop' where 'all crepes are gluten free,' suggesting the core product is GF. However, no dedicated-kitchen certification, no mention of cross-contamination controls, and no indication that allergen-containing ingredients are fully excluded from the premises are documented in the available sources.
The venue's own website and multiple aggregators state the menu is entirely gluten-free. One Google review notes they serve beer on tap, so they cannot officially call themselves a completely GF establishment, but the food itself is all GF. No evidence of a dedicated fryer, dedicated kitchen, or accreditation. Multiple coeliac diners report positive experiences with no reactions.
The Wilson is not a dedicated gluten-free facility. It offers a separate gluten-free menu accessible via QR code, and a community review notes a 'very comprehensive allergy menu'. However, the same review confirms there is no dedicated fryer, and the FindMeGlutenFree listing explicitly warns 'Not dedicated gluten-free' and 'may not be safe for those with celiac disease'. The Coeliac UK venue guide page for 'The Wilson Street Pantry' is behind a member login and does not confirm accreditation. The official menu does not mark GF items. Cross-contamination risk is acknowledged.
Friedman's is NOT a dedicated gluten-free facility but operates with a marked GF menu, dedicated gluten-free fryer (reported across 4+ locations with 88, 54, 35, and 32 community reports respectively), food flagged on plates, and broadly knowledgeable staff. Most of the menu is gluten-free or can be made gluten-free, but non-GF items are also served and shared prep surfaces exist; one reviewer at the 72nd St location reports GF bread toasted on the same griddle as regular bread, and one Herald Square reviewer reports a suspected cross-contamination reaction.
Honest caveat, At least two independent sources document suspected gluten exposure at active locations: a Nima positive and manager-confirmed cross-contamination risk at the Amsterdam Ave location (now closed), and a self-reported glutening after a takeout order at Herald Square.
Franchia is described as a 100% vegan café, meaning no animal products are used in the kitchen. The blogger explicitly calls it 'Franchia Vegan Cafe' and lists entirely plant-based dishes (kimchi dumplings, maki rolls, bibimbap, brown rice noodle soup). No allergen-marked menu evidence is available from the sources, and no formal vegan accreditation is mentioned.
Several dishes are explicitly labelled Vegetarian (e. g., Avocado & Tomato Eggs Benedict) and a large vegan sub-menu is available; the menu is allergen-aware but the kitchen handles meat throughout service, so shared prep is the realistic baseline.
The menu is descriptive, listing ingredients per dish (e. g. 'Baby Beets | goat's cheese, horseradish crema, toasted hazelnuts' is clearly vegetarian; 'Beef Carpaccio' is not). Several vegetable-forward starters, salads, and sides are inherently vegetarian. However, the menu is not marked with V or VG symbols, and there is no dedicated preparation area. Staff can likely confirm dishes and adapt on request.
The Mary Lane does not have a gluten-free marked menu or a dedicated fryer; the original chef who had coeliac disease has left, and recent reviews note a reduction in GF options and at least one reported reaction. Multiple community sources agree that the majority of the menu is naturally gluten-free and staff are generally knowledgeable, but without a dedicated fryer or marked menu the risk of cross-contamination is present. The venue advises diners to ask staff for guidance.
Honest caveat, After a chef change in 2025 the kitchen no longer has a dedicated fryer and some celiac diners have reported reactions.
Offers a gluten-free pancake option (GF flour blend listed), but the venue explicitly states it is not an allergen-free facility and strongly advises against dining for those with severe allergies due to cross-contamination risk in a shared kitchen.
Honest caveat, Venue itself warns severe allergy diners not to eat here due to cross-contamination risk.
Menu lists a 'Vegan Cheese Gluten Free Pizza' (whole and personal sizes) and at least one reviewer praised a 'gluten-free pizza without dairy' as 'awesome. ' No dedicated dairy-free prep area or staff training is documented; this appears to be an available option rather than a structurally separated offering.