I always thought of opening a restaurant for people suffering from diabetes, cardiac problems and for those whose life is affected by their food choices. But my concept was restricted to serving calorie-free, hygienic and specific foods for people suffering from specific ailments. Believe this was my narrow outlook until I was enlightened by Chef Andrew Doyle’s 100 percent gluten-free marketplace, Bel Cibo.
A little bit of background for you – Executive Chef Andrew Doyle of Wood-Ruff’s Supper Club in Royal Oak got the inspiration from the death of his father who died of a celiac disease. Chef Doyle experimented with a wide variety of specialty foods and found out that it was a challenge to make them Gluten-free, especially when it came to pasta, pizza, sauces, crab cakes and soups.
As per Doyle:
Years ago the foods available for those with celiac disease were bland and tasted like cardboard. I cook things I would serve in a restaurant. They have to taste good.
Finally after creating a number of gluten-free dishes at Wood-Ruff he started Bel Cibo from the Italian word Bel Cheebo (Fine food) on December 19th, 2005, selling fresh produce, baked goods, gourmet take-aways, groceries and specialty foods. The marketplace serves specialty pizza, Paninis, salads, lasagna, appetizers and much more at very reasonable price. The marketplace is opened from 10 a.m.-7 p.m. Monday-Friday; 11 a.m.-7 p.m. Saturday.
As far as celiac patients are concerned who can tell you better than celiac patient Christine Hudak:
I feel like I’m in a dream. I never thought this would happen in my lifetime. I never thought I could walk into a place and have a hot pizza to go. Everything is really safe here.
If you are disappointed by the fast food joints then you can always visit Bel Cibo at 220 S. Man St., Clawson…pay attention fast food joints.
