As with many other trends, food ailments test the mettle local restaurants. The latest battle of wits to take center stage pits chefs against gluten - a protein found in grain. Now, anyone for guessing what's made with grain? In addition to the obvious breads and pastries, these pesky proteins are found in rue-based gravies and sauces, many flaky crusts on succulent meats, and even in many beers. One can see how a chef could easily become perplexed, and a diner overwhelmed.

After extensive research on Atlanta's gluten-free dining options, I found a few interesting notes. (1) Many chains feature a faux gluten-free menu which is actually just their veggie dishes re-purposed and reprinted. (2) Many chefs won't risk not knowing the molecular makeup of every single ingredient, and therefore offer no gluten-free options at all. (3) Ron Eyester, owner and executive chef of Rosebud, was praised on page after page for his accommodating menu, which I found most interesting of all.

The reason this is intrigues me so is because Rosebud isn't in the special-needs dining market. It simply focuses on fresh, local products and friendly faces. Nestled into a corner of Morningside, Rosebud came onto the sustainable dining scene in July of 2009. Since then, it has developed quite a list of regulars, becoming one of the city's top neighborhood hangouts. (Personally, I think this has just as much to do with the uproariously funny, hands-on Ron Eyester as it does his fresh, comforting menu.)

Dedicated to "knowing the people behind the products," Chef Eyester ensures guests get the best quality dining experience, as well as top shelf ingredients. Typically, his fridge stock features a little over 50% of locally sourced products, while that share soars to an enormous 75-77% during the autumn harvest weeks. Rosebud receives fresh deliveries daily and deals with approximately 20 local vendors each week.

Such dedication extends to knowing his diners as well. Utilizing the notes section of Open Table, Chef Eyester ensures he's in the restaurant - and cooking - for anyone who has a legitimate claim to special-needs dining. One blogger raves, "When I told [him] I had Celiac*, he confidently assured me ... to pick what I want[ed] and they'd make it work." Impressed, I mentioned that quote to Eyester, who replied, "There has to be a level of trust inherent to the relationship between the diner and the restaurant. It's one of those things where you have to do it yourself if you want it done right."

Rosebud is open seven days a week for lunch and dinner, and also serves brunch every Friday through Sunday, and also on Monday nights. This season's menu debuted last night, and features many fresh Fall tastes. One can't-miss dish, no matter the season, is the Wild Georgia Shrimp & Grits. Served with andouille sausage, sweet onion and san marzano tomatoes atop local grits, this dish is a best-seller month after month.

Now, if you still can't decide, Chef Eyester's favorite dish is the Buttermilk Fried Chicken with mashed potatoes, green beans and gravy, accompanied by Southern slaw. As with everything else, Ron's personality and preferences shine through, even in the menu.  Says Eyester, a chef "cannot put something on the menu that he wouldn't eat." As a fellow banana hater, I never have to worry about the offending fruit lurking in my otherwise delectable dish, at least at Rosebud!

Sleuth Secret: While you surely don't need any more convincing to make Rosebud your dinner destination, you can now try a number of delicious dishes for one low price. Since Rosebud is participating in Midtown Restaurant Week, you can now enjoy a three-course meal for just $25. Download the menu now! Hurry, it's only available through Sunday. Can't make it this weekend? Be sure to check out Rosebud's blog, Twitter feed and list of upcoming events for even more dining delights.

* Celiac is the term used to describe the autoimmune disorder which results from a gluten intolerance.