Meal
OVERVIEW
John’s on 12th is an iconic New York City restaurant with a rich history, famously featured in shows like The Sopranos. A standout detail is their candle that’s been burning since Prohibition—pretty cool, right? After a great first experience, I was excited to return. Unfortunately, this time, things took a turn for the worse, and it was not just disappointing—it was dangerous.Despite informing the waiter of my food allergies, I had a major reaction. It was a busy Saturday night, but safety should never be compromised, and the attitude from the staff left a lot to be desired. If you have food allergies, I’d recommend being cautious, as the experience felt risky.
SUGGESTIONS
John’s on 12th is rich in history, but for allergy sufferers, it’s a poor choice. From an unhelpful waiter to a menu lacking in transparency, it’s clear that this restaurant is not allergy-friendly. If you have food allergies, proceed with caution—or better yet, consider dining elsewhere.
MENU
• Allergy Labeling: There was no clear labeling on the menu for food allergies. A small note at the bottom says to inform your server, which I did, but it felt like my allergies were more of an inconvenience than a concern.
• Separate Allergy Menu: There’s no dedicated allergy-friendly menu. Yet oddly enough, they have a vegan menu. While a few gluten-free options are noted, there are no clear indicators for other common allergens like peanuts, tree nuts, or dairy.
• Ingredient Transparency: There was little information about the ingredients in each dish—no list of allergens, no clarity about sauces or cross-contamination risks. Even asking about a separate fryer yielded no satisfying answers.
• Substitutions: Although I managed to swap noodles for vegetables, the menu itself didn’t offer much flexibility in terms of allergy-friendly choices. The lack of dessert options or clear allergen-friendly choices for appetizers and salads was frustrating.
TABLE
• Cleanliness: The tables were set with unwrapped utensils, a big no-no for cross-contamination risks. They did provide separate appetizer plates, but the salt, pepper, and other condiments on the table came without ingredient labels.
WAITER
• Waitstaff Training: The waiter’s attitude was anything but supportive. Instead of easing my anxiety, his sarcastic responses only made the experience more uncomfortable. Compassion training would go a long way in making allergy-sensitive diners feel safe and welcomed.
welcome.
• Communication with the Kitchen: While the waiter did take my questions to the kitchen, he didn’t seem eager to find solutions or offer alternative options, and I had to prompt him to consult the chef.
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