Rise of gluten-free restaurant options (2010s)
A decade of growing celiac diagnoses and gluten sensitivity pushed restaurants to add gluten-free menus. Chains like PF Chang's and local spots like Tsunami built dedicated gluten-free menus rather than offering token salads.
Major chains introduced gluten-free soy sauce and marked menus to avoid cross-contamination.
Gluten-free dining shifted from a niche request to a standard category, with dedicated menus and staff training becoming expected.
Tsunami built its brand on this shift. Its new location continues a trend where gluten-free isn't an afterthought but a selling point.
