2020 Top 10 Most Allergy-Friendly Restaurant Chains

AllergyEats Top 10 Allergy-Friendly Chains 2020Multiple Cuisines Illustrate Growing Diversity of Choices for Food-allergic Diners

AllergyEats is pleased to announce its 2020 list of the Top 10 Most Allergy-Friendly Restaurant Chains in America. Derived from the restaurant reviews of food-allergic diners across the U.S. on the AllergyEats app and website, this comprehensive list recognizes both small and large restaurant chains that have been ranked highest by food-allergic diners. With many food-allergic diners facing limited options during this universally difficult time for restaurants, the AllergyEats Top 10 Chains list is a great resource for those seeking take out and dining in options.  This year’s list also features restaurants with a wider variety of cuisine categories than in prior years, a positive indication that a greater diversity of chains are taking the steps necessary to be allergy-friendly, particularly when compared to the dining landscape a decade ago.

2020 Top 10 Most Allergy-Friendly Restaurant Chains

The 5 Most Allergy-Friendly Large Chains (at least 50 locations):

The 5 Most Allergy-Friendly Small Chains (fewer than 50 locations):

“AllergyEats congratulates the restaurant chains on this list for having earned the highest allergy-friendliness ratings based on feedback directly from the food allergy community,” Paul Antico, Founder and CEO of AllergyEats said. “This year’s list has returning favorites like Burtons Grill, which consistently ranks highly each year, along with newcomers such as Glory Days Grill and True Food Kitchen. We’re so encouraged to see new and varying types of cuisines joining the reliable choices that food-allergic diners have come to count on for positive dining experiences. We appreciate the work and commitment displayed by the restaurants on this list and commend them on being leaders in allergy-friendliness, especially during this incredibly difficult time for restaurants and the food service industry.”

Determining the Rankings

These rankings are based on the compilation and averaging of all individual restaurant reviews by AllergyEats users during 2019 into chain-specific allergy-friendliness dining out scores. The scoring is based on a 5-point scale, with Burtons Grill garnering the overall best ranking for the fourth year in a row.  This year’s list marks the eighth consecutive year AllergyEats has released its list with Chipotle Mexican Grill, Burtons Grill, and Maggiano’s Little Italy earning and retaining a spot each year since the list’s inception.

Newcomers to the List

Additionally, newcomers such as Glory Days Grill, a pub type grill restaurant, and True Food Kitchen, a restaurant focusing on health-driven seasonal ingredients, are great examples of small chains that are making a positive impact on food-allergic diners while emphasizing the different cuisine options represented on this year’s list.

“What an honor to be recognized as one of the top allergy-friendly restaurants in the country. Trust is the name of the game,” said Robert McCormick, Brand Chef for True Food Kitchen. “The True Food Kitchen team works tirelessly to ensure our guests can enjoy their meal in a safe & friendly environment. Thank you to the entire True Food team for making it happen!”

In addition to today’s release of the top chains in the nation, AllergyEats recently celebrated its 10th anniversary as well as released a third destination guide, AllergyEats D.C., which joins previously released AllergyEats Disney World and AllergyEats NYC.  For more information, please visit www.allergyeats.com.

Comments

    Author:
    Gina Milano
    Written:


    Add to the list:
    *Taco Time* – in WESTERN WA ONLY. I have severe allergies to egg, dairy and wheat. It is one of the few places I can enjoy a restaurant meal. The restaurant chain has different territory franchises; the menu is NOT the same in other regions!
    *Red Robin* – ask for their allergy menu. It will list various menu items that can meet your needs.

    Author:
    Gina Milano
    Written:


    Forgot to mention that many locations of Red Robin have a ‘dedicated deep fat fryer’ for French fries. The breaded menu items are NOT cooked in the same fryer; therefore no wheat residue on the French fries. ASK before ordering the French fries.

    Author:
    M.coulter
    Written:


    I used to eat at Chipotle. I have severe dairy and gluten allergies. They were so very accommodating, I was confident that I would have a great meal and not stress or end up in the hospital. However this has changed, the managers have stopped caring, stopped accommodating. I went to 2 different restaurants and was treated horrible, was told that they would not accommodate my allergies at one restaurant. The other restaurant did but with lack of consideration and care, I did end up in the hospital. I understand this is a guide and not a guarantee but be aware, Chipotle has changed, they are not as allergy friendly as they used to be.

    Author:
    Tony Chapman
    Written:


    110 Grill in Syracuse, NY has always been outstanding regarding my dairy allergy. Far and away the BEST dairy free meatloaf from any restaurant.

    Author:
    Karen Seater
    Written:


    I am sorry, but how is this disclaimer on the True Food Kitchen website make this an allergy friendly restaurant. As a parent of a kid with anaphylactic allergies, it scares the living daylights out of me!

    “Please be aware that our restaurants use gluten and ingredients that contain all the major FDA allergens (peanuts, tree nuts, eggs, fish, shellfish, milk, soy and wheat).

    Our restaurants have shared cooking and preparation areas and the possibility exists for food items to come into contact with other food products. Due to these circumstances, we are unable to guarantee that any menu item can be completely free of allergens. In addition, while effort is made to keep our product information current and as complete as possible, it is possible that ingredient changes and substitutions may occur due to differences in regional suppliers, recipe revisions, preparation techniques, and/or the season of the year.”

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