Choose Between Two Options
Food sensitivities shouldn't keep anyone from enjoying crab cakes—or grass-fed beef ribeye, or wild-caught Alaskan salmon, or apple bruschetta. That's why chefs at Hugo's Restaurant craft hearty, sustainably sourced dishes free of soy, cow-milk dairy, gluten, and other common allergens.
At brunch, they sizzle up organic free-range eggs and vegan french toast; at lunch and dinner, they toss handmade, gluten-free pasta with alfredo and white-wine sauces. They even accommodate raw diets with dishes such as zucchini noodles.