Where: Top of the Hill Restaurant, 100 East Franklin St., Third Floor, Chapel Hill, NC 27514
GF Menu: Yes. If you ask, they offer a laminated menu on which everything that is NOT Gluten-Free is marked with an “X”, making your decision-making that much easier.
What I ate: French Quarter Jambalaya from the Dinner Menu.
How to order it: The jambalaya was listed as one of the Gluten-Free options when I dined at Top of the Hill.In general, though, if there is no GF menu available and you would like to order a rice dish, it is a good idea to inquire whether the rice has been cooked with soy sauce or in a broth, both of which may contain wheat.
What it looks like:
According to the Oxford Dictionary, a form of the word “jambalaya” first appeared in print in a Provencal poem published in 1837, meaning a “mish mash.” Top of the Hill’s steaming hot, hearty jambalaya contained shrimp, chicken, and andouille sausage tossed with risotto, onions, tomatoes, and roasted okra. This was an exemplary mish mash, incorporating both flavor and texture to create a well-rounded, satisfying meal.
Green Note: Top of the Hill is set to open a distillery in 2011, creating handcrafted and distilled vodka, gin, bourbon, and rum. The new Topo Distillery will use local and organic agricultural products as the base of all of its products. According to the list of Gluten-Free Alcoholic Beverages on Celiac.com, these alcohols, if distilled thoroughly by the manufacturer, are rendered Gluten-Free.
Top of the Hill has also been voted “Best Outdoor Dining in the Triangle”. Check out their patio seating for an enjoyable al fresco dining experience.