While Cafe Brazil has been a haven for Mediterranean-inflected South American cuisine for more than thirty years, it’s also a prime destination for anyone avoiding gluten. According to owner Tony Zarlenga, 98 percent of the menu is gluten-free — meaning the wheat-averse can tuck into slow-roasted meats, baked sweet plantains and satisfying seafood stews, like the coconut milk-enriched moqueca de peixe, loaded with large prawns, bacalhau and sea scallops and infused with dendê oil. Wash it all down with a rum flight or a pour of cachaça from the bar and forget all about the bland, gluten-free pastas and rubbery gluten-free breads of meals past.