With separate gluten-free, nut-free and shellfish-free menus on the rise, restaurants across the country are increasingly accommodating diners with food allergies. Myers and Chang in Boston, MA, and Le Colonial in Chicago are food-allergy-friendly spots providing diners with accommodating options.

With one or more special menus available, does catering to specific dietary needs create more work for busy chefs?

Restaurants such as Pok Pok in NYC and Linger in Denver, are finding ways to keep it simple. Andy Ricker’s Pok Pok offers a version of their menu with common food allergens highlighted. Likewise, Linger’s one menu is cleverly organized in a way for diners to quickly identify if something in the dish is off limits. This strategy allows for chefs to cook their food as it was originally intended, while still being conscious that diners want to know what is in their food.