Eating gluten-free used to mean settling. Dry bread, sad substitutes, and menus with exactly one option buried at the bottom.
That era is over, and Kentucky figured it out faster than most. I have sat down at tables across this state and walked away genuinely full and genuinely impressed, not just relieved that something on the menu was safe to eat.
Kentucky has always taken food seriously, and that seriousness now extends to every guest at the table. The state is home to restaurants that treat gluten-free dining as a real culinary commitment, not an afterthought…