As a Las Vegas resident, I get asked by convention-goers if they can get a Whole30 meal (that also tastes good) on the Strip and the answer is YES.
I’m starting at the South end of the Strip with Mandalay Bay. I made plans to have lunch at Border Grill but there are a lot of options that you can find a great meal.
Here is my fail-proof three step process that I use to do this:
1. Research online – I Google and Yelp search restaurants. I typically search for “Gluten Free” first and then look more closely at the menus.
2. Call / contact the restaurant – verify menu items (can this menu item be modified?), ask if there is any sugar in seasonings and ask what kind of oil they use. They likely aren’t using the highest quality oils, however, since this isn’t your everyday – it’s ok to have canola / vegetable and other oils in limited quantities.
3. Double check with your server – Give your server the heads up that you have questions about the menu and wanted to make sure they don’t contain certain things. Also, tip them extra if they are awesome!
Border Grill Review
The Border Grill has many menus — some aren’t even online, which tripped me up yesterday, as I had planned to order off of their lunch menu. I was then informed that there is a “weekend lunch” menu which is not online, but I was still able to find great items. None of their seasonings contain sugar and they cook with vegetable oil.
Here’s what I had:
Appetizer: Baja Ceviche Tostada – no tostada and no aioli. Very fresh and citrusy, great way to start our lunch.
Main: Carne Asada Tacos – made w/ lettuce wraps and no avocado crema, sub avocados.
Some other options:
Lunch menu (check for weekend/day options, they vary): Tacos (made with lettuce wraps) minus any aioli or cremas — easy to sub in fresh avocado; lettuce wrapped burger, no aioli or chile relleno; Yucatan Pork minus the rice & beans; Grilled Skirt Steak minus the tortillas.
Dinner menu: They offer many of the lunch options plus Duck Carnitas (no tortillas); Lomo Saltado (no tortillas); Sides: Peruvian Potatoes, Brussel Sprouts and Charred Broccolini.