Lizzy Boelter, the chef-owner of Grease Box , a gluten-free Southern restaurant in Oakland, California, opened her restaurant for the same reason many other gluten-free people do – lack of options. Her goal was to make quality food without additives to emulate the effects of wheat gluten.
Grease Box is a cute little spot in a quiet neighborhood. The restaurant’s website bills the food as “gluten free, gum free, weird shit free, locally and sustainably sourced, and AWESOME.” Boelter was after the deep-fried, gut-busting cuisine of her native Louisiana, but healthier, in a way that would highlight the amazing local, seasonal produce that northern Californians have access to. Most importantly, in spite of the gluten-free stipulation, she wanted to serve real food.
Grease Box’s signature dish is skillet-fried chicken. It’s very good and is made with chickpea flour and millet flour.
You can also stop by the restaurant for a full breakfast of pancakes, egg dishes and baked goods. Other items on the menu are Texas-style beef brisket with house-made barbecue sauce and whiskey-jalapeno pork ribs. Sides include red okra fries, sautéed greens and cubes of salted watermelon.