is a family affair, and also employs Maureen’s husband, Dave, and
stepson, Michael.

ODC has become a popular spot for diners with food allergies, and
allows some to eat dishes they would otherwise never be able to try.

Thus the restaurant’s tag line, “Welcome Back to the Table,” which
Maureen notes, “is something anyone with Celiac Disease or food
allergies can relate to.”
The restaurant was recently awarded “The Most Allergy Friendly
Restaurant in America” by Allergy Eats, which ranks and reviews
dining establishments. To top it off, plans are underway to open a
second location in Montgomery County, MD.

Maureen measures her success in different terms, though. “I feel
like the luckiest person in the world because I get to do what I love,”
she says. “The icing on the cake is that I meet wonderful people
— from all over the country and the world — who come here to
eat, and are so appreciative of what we do. At the same time, my
husband, my incredible staff and I, are truly making a difference
in peoples’ lives.”
Q&A WITH MAUREEN BURKE
How would you describe your restaurant?
Our cafe, deli and bakery is free of gluten (wheat, rye, barley),
oats, soy, egg, fish, shellfish, sesame, peanut and tree-nuts and we
have a separate kitchen/cooking line that is also free of milk and
dairy products. The “Green Kitchen” will utilize real cheese on
a sandwich or pizza and the “Blue Kitchen” will use non-dairy
cheeses. This system means we make pretty much everything from
scratch, and many items are vegan by default.

What do you want people to know about food
allergies/sensitivities? Celiac Disease and food allergies are serious. Don’t confuse them
with non-life threatening food sensitivities. For example, we gladly
accommodate those with food sensitivities, but what we have to
do in our kitchen in order to safely serve someone with a serious
legume allergy is completely different than what we need to do for
someone who doesn’t like legumes or has a sensitivity to them.

How do you decide what to feature on the menu?
I created the menu based on things those of us with Celiac Disease,
food allergies or children on a special diet for autism really crave —
meals that kids and adults want to eat, but can’t, because they aren’t
safe. I wanted people like me to be able to eat pizza and sandwiches
instead of just watching others eat them.

12 February 2017 washingtonFAMILY.com