The host had to ask the server if they can accommodate food allergies. She was able to find out that servers are required to take training on food allergies. Since the host had no idea if they serve guests with food allergies. We\u2019ll skip it.<\/p>\n

\n
• Yardbird Southern Table & Bar at the Venetian<\/strong><\/li>\n<\/ul>\n

  Host advised that the servers and bussers have had training, but they don\u2019t train locally.??? We\u2019ll pass.<\/p>\n

  \n
  • Bouchon at the Venetian<\/strong><\/li>\n<\/ul>\n

    The host said they accommodate guests with any food allergies. The server will let the host know who will let the kitchen and manager know. Reservations made in advance will be notated of the allergy\/allergies. Bouchon has always been a favorite of ours.<\/p>\n

    \n
    • Burger Bar at Mandalay Bay<\/strong><\/li>\n<\/ul>\n

      Burger Bar accommodates guests with food allergies and the host said they \u201ctend\u201d to be very careful about them. She shared that there is no specific training for the staff on food allergies.??? Our gut quickly said no!<\/p>\n

      \n
      • Robert Irvine\u2019s Public House at Tropicana Las Vegas<\/strong><\/li>\n<\/ul>\n

        The host said they don’t prepare food for guests with food allergies often. She also said that there is no food allergy training in place. We love that Robert Irvine works out and is into health and wellness, however, we’ll pass.<\/p>\n

        Saving the Best for Last!<\/strong><\/p>\n

        Our Number 1 Choice for dining in Las Vegas with Food Allergies:<\/strong><\/p>\n

        \n
        • South Point Hotel Casino & Spa<\/strong><\/li>\n<\/ul>\n

          <\/p>\n

          The safest place we found in Las Vegas was South Point Hotel Casino & Spa, thanks to Asst. Executive Chef Keith Norman. Chef Keith is committed to serving guests with food allergies and provides ongoing training to all staff members in every food establishment on property.<\/p>\n

          Stay at South Point and you need not worry about dining out. Your options are In-Room Dining, Baja Miguel\u2019s, Garden Buffet, Del Mar Deli, Steak \u2018n Shake, Don Vito\u2019s, Zenshin Asian Restaurant, Big Sur Oyster Bar, Primarily Prime Rib, Silverado Steak House, Coronado Caf\u00e9, Kate\u2019s Korner Ice Cream Parlor, and Michael\u2019s Gourmet Room. Oh, the movie theatre and bowling alley on property are also onboard to assist guests with food allergies.<\/p>\n

          You will find this Allergy Awareness card on every podium of every restaurant at South Point. The hosts know just as much about food allergies and the menus as do the servers, bussers, managers, cooks, and chef.<\/p>\n

          <\/p>\n

          Servers in all restaurants fill out an Allergen Alert slip when taking your order. The allergens are input in their POS (point of sale) system and are printed on the ticket. Your bill also notates your allergies. Not to mention, everyone is notified of your allergies from the host to manager and chef, to the busser and server.<\/p>\n

          \n
          • Big Sur Oyster Bar at South Point<\/strong><\/li>\n<\/ul>\n

            When we ordered our salads, out came the purple cutting board and tools used for food allergies. The cook changed his gloves to new purple gloves. He didn\u2019t grab a bowl from the stack, but had bowls set aside for guests with food allergies that were individually wrapped in plastic.<\/p>\n

            

            the purple cutting board, gloves, and utensils<\/p><\/div>\n

            \n
            • Baja Miguel\u2019s at South Point<\/strong><\/li>\n<\/ul>\n

              Without even asking, Lose (the host) brought us avocado slices to make our own guacamole since their guacamole comes in prepared and contains gluten. They brought special tortilla chips for Joel that were gluten-free. Since the gluten-free chips were fried in soybean oil, they brought me wedges of warm corn tortillas. Lose also said she had the kitchen making special beans for me without the pork lard. Now, we didn\u2019t even ask for any of this.<\/p>\n

              Our server, Alex gave us several blank \u201cAllergen Alert\u201d cards. He told us we could fill them out and give them to other places we wanted to dine at. Going above and beyond, it is clear that Alex, Lose and the entire culinary team at South Point care about the safety of their guests.<\/p>\n

              \n
              • Garden Buffet at South Point<\/strong><\/li>\n<\/ul>\n

                Oh, yes! We had to check out the buffet. We arrived 40 minutes before the buffet opened to be first in line. The host immediately contacted the chef, who greeted us and walked us through the entire buffet, letting us know about each item and what was safe to eat. The chef also said they can prepare some items safely in the back.<\/p>\n

                Have you gone to Walt Disney World or Disney Land because you know it\u2019s a safe place for guests with food allergies? Well, plan a trip to Las Vegas and know that South Point has joined the ranks of Disney for food allergen safety!<\/p>\n

                Chef Joel\u2019s Tips<\/strong><\/p>\n

                \n
                • When dining out, choose a dish that is prepared to order, with a clean and sanitized pan and cooking utensils. Batch foods like soups or stews that have been cooking for a while have a greater chance of being contaminated by cross contact.<\/li>\n
                • If your allergy is severe, do not eat at buffets. There\u2019s just too much of a chance for cross contact. However, if you want to dine at South Point\u2019s Garden Buffet, be the first in line when the buffet opens. After walking the line with the chef, be one of the first to get your food. It won\u2019t take long for cross contact issues to occur. A guest drips blue cheese salad dressing into the balsamic vinegar. Another guest uses the spoon for crab salad, and then gets some plain beets with the same spoon, leaving the spoon with crab in the beets. You get the idea, right?<\/li>\n
                • Even if you\u2019ve done your due diligence and make dining plans, but all of a sudden have a gut feeling of uncertainty, that\u2019s okay. Always listen to your gut.<\/li>\n
                • Carrying a \u201cchef card\u201d that outlines the foods you must avoid is a great way to communicate your food allergies to a chef or manager at restaurants. FARE provides an interactive PDF of chef card templates in English and a number of foreign languages to use while dining out and traveling.<\/li>\n
                • It’s always stressed to ask for the manager or chef. That is very important and you need to do that. However, we like to first talk to the host. If the host has no knowledge of the establishment’s allergy policy, we avoid that restaurant. As first point of contact for the guests, we believe the hosts should know the policies.<\/li>\n
                • The best time to dine at any restaurant is during the first hour of a service period. The staff is more alert and attentive and the kitchen is much cleaner.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                  This past weekend we dined our way around Las Vegas seeking out the most allergy-friendly restaurants. We were very excited about the awareness all the restaurants we visited had around food allergies. It wasn\u2019t that long ago, while working at Walt Disney World and on a benchmarking trip to Las Vegas, most restaurants plain and…<\/p>\n

                  Read More<\/a><\/p>","protected":false},"author":10,"featured_media":6383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[11,1],"tags":[38,26,25,15,27],"yoast_head":"\n