I've been coming to Tatte in Paramus twice a week since I found it two months ago. I live right…read morearound the corner in Maywood, and it quickly became one of my favorite spots. I'm an Executive Chef and Registered Dietitian, and I own a nutrition and catering business here in North Jersey. Allergens are my specialty. I've built nationally recognized, award winning allergen free dining programs, developed restaurants, trained kitchen teams on allergen protocol, and cooked for celebrities with complex allergies. I notice the details that make a restaurant special, and the pain points too.
The quality is fantastic. Everything is fresh, the menu is thoughtful and seasonal, the lamb hash is a must, and I like that they offer shakshuka. But there are fundamental issues with execution, and I'm noticing a pattern.
On my first visit, I was relieved to see a sign at the register asking guests to disclose allergies. I disclosed my cilantro allergy and asked if the green sauce had cilantro. No one knew. There was no way to look it up in the POS and no allergen binder, so the manager just suggested leaving it off. I asked for a side of plain labneh instead. It never came, even after I asked a manager.
Today, I disclosed my dill allergy and asked for the tuna salad sandwich without the dill labneh. The cashier didn't know if it was a garnish or mixed in and struggled to enter the substitution, but the ticket noted my dill allergy and said no dill labneh. The sandwich still came out with dill labneh mixed into the tuna salad. It was chopped so finely I didn't see it, but I noticed it on the first bite. Luckily it was small and I rinsed with water before my throat got too itchy. If I consume more than a couple of bites, my throat could close. For many people, a trace amount is enough to cause a life threatening reaction.
The manager came right over, apologized, checked that I was okay, and said, "Don't worry, we will take care of that for you," then took it off my bill on a handheld POS. I thought a new sandwich was coming. When he asked if I wanted anything else, I said I just wanted the sandwich without dill. It never came. When I finally went up and told him I couldn't wait any longer, he seemed to misunderstand and apologized for not offering to remake it. I didn't get to eat my lunch and was late for an appointment. When a dish is sent back, the first instinct should be to remake it, and if you can't, say so and offer an alternative. I appreciated the coffee, pastry, and loyalty card, but it felt like a bandage, not a fix. Other recent reviews describe the same thing: requests not accommodated and something comped instead of the problem being solved.
Right now that allergy sign feels like an on paper promise. Nearly 11 percent of U.S. adults have a food allergy, and almost half of fatal food allergy reactions trace back to restaurant or food service meals. Sesame became the ninth major allergen in 2023, and you serve tahini lattes. Would your staff know which drinks contain sesame?
Some friendly suggestions: ServSafe Allergens certification for staff, an allergen binder noting what can be modified and what is mixed in, an open notes field in the POS that prints in the kitchen, and a quick substitutions refresher. This can't just be put on the on site staff, though. Real change has to come from regional, in the form of a system or a guidebook for accommodations that is regularly updated with the menu, even in a database form. There should also be a point person managing a portal, in the POS and ideally an employee app, where staff can look up every item's ingredients and flagged allergens anywhere, even at home before a shift, so they come in prepared.
I'll be back, but I'll stick to pastries until I see real changes. I truly believe it's kismet that this happened to me, because I'm the perfect person to help. My business, Reimagined Nutrition, does restaurant consulting for this exact issue. If you'd like help getting your team on the same page with allergen protocol, please reach out.