At Bolay, you could start your meal with a base of Asian sweet potato or cilantro noodles, forbidden black rice or Peruvian quinoa. Then you can add veggies like smoky cauliflower or ginger broccoli, and top it all off with a protein option, from pork tenderloin to miso glazed tofu. It’s all part of a health-conscious, nutritious menu that is now also gluten-free certified.
Bolay is the first fast-casual restaurant in the state to achieve the Gluten-Free Food Service certification, which provides consumers with the assurance of sage preparations and handling of a 100 percent gluten-free fare. The certification was awarded by the Gluten Intolerance Group of North America, after a six-month process.