The low-carbohydrate craze couldn't starve a long-running Ashland pasta shop of affection. And the more recent call for gluten-free foods just gives Wiley's World another way to satisfy its fans.
Organic noodles and ravioli made fresh daily still command a loyal following at Wiley's, where "business has just been getting better," says owner Gretchen Boylan.
Since purchasing the 18-year-old restaurant from founders Terry and Julie Wiley in December 2009, Boylan has seen customers' preference for organic foods hold fast while gluten-free diners have become a "much more important" demographic, along with vegans. Regardless of dietary persuasion, says Boylan, eating healthfully is "extremely important" to Wiley's average patron.