Uno Chicago Grill(R) First National Chain to Debut Gluten-Free Pizza

LAUNCH TAKES PLACE DURING GLUTEN-FREE DIET AWARENESS MONTH

BOSTON, Nov. 18 /PRNewswire/ -- Uno Chicago Grill(R) is the nation's first
casual dining chain to offer a gluten-free pizza, currently testing the new
menu item in its Northeastern Region. The new pizza debuts during Gluten-Free
Diet Awareness Month (November) and has received a very positive reaction from
guests who suffer from celiac disease, which affects approximately one percent
of the population(1).

Uno Chicago Grill, recently lauded as America's Healthiest Chain
Restaurant(2), has added cheese and pepperoni pizzas to what is already one of
the most extensive gluten-free menus available for a casual dining chain.
This is good news to the estimated three million Americans diagnosed with
celiac disease, as well as an additional seven million Americans who have a
wheat intolerance or allergy and rely on gluten-free foods. While awareness
of celiac disease is rising, an estimated 97 percent of those who have it
remain undiagnosed(3).

"Food allergies are a very serious, sometimes life-threatening, issue for many
Americans," notes Uno's(R) Executive Chef Christopher Gatto. "Pizza is our
signature product, and we wanted to offer a gluten-free pizza so all of our
guests could enjoy it when dining at Uno."

Gatto explained that it took over a year of research and development to find
just the right recipe for a brand that is known for its iconic pizza. "While
we want to meet the needs of guests with allergies, we never forget that we
are about great taste and choice, and that means developing new dishes that
are healthful without sacrificing great flavor."

The company that was the first to develop deep-dish pizza in 1943 is still
full of innovation. Uno Chicago Grill works closely with its Nutrition
Advisory Board, which meets quarterly to discuss trends and solutions to
improve the quality and nutritional value of its menu. The board includes
world-class physicians with expertise in coronary disease, weight management,
and other food/health related issues. Uno CEO Frank Guidara oversees the
Advisory Board and brings his expertise as a member of the Harvard School of
Public Health Nutrition Roundtable.

The new gluten-free pizza is being tested at Uno Chicago Grill locations in
Maine, Vermont, New Hampshire, Rhode Island and Massachusetts (excluding
Worcester, Springfield/Holyoke, and Dedham).

"Thus far, indications have been extremely favorable, and sales are exceeding
our expectations," notes Rick Hendrie, senior vice president of marketing for
Uno. "We hope to roll it out to all stores in 2009."

According to the Gluten Intolerance Group, surveys show that about 15 to 25
percent of consumers report looking for gluten-free products, far more than
need to.

Uno boasts a number of healthy firsts, including being the first national
restaurant chain to eliminate artificial trans-fats and to increase menu and
nutritional transparency via nutrition information centers located in their
restaurants. The company's gluten-free menu has over 12 items ranging from
entrees, salads, sides and desserts. For guest convenience and safety, Uno
clearly labels menu items with ingredients that are linked to the most common
food allergies, such as fish/shellfish, soy, tree nuts/peanuts, egg, milk and
wheat/gluten. Diners can also preview the menu and nutritional information
online via the company's website at www.unos.com.

The company has invested more than $2 million in nutritional advancements
since 2005 and, according to Mr. Guidara, will continue its commitment to
providing delicious, fresh and healthful menu options for its guests.

About Uno Chicago Grill:

Based in Boston, Uno Restaurant Holdings Corporation includes more than 200
company-owned and franchised full-service units located in 29 states, the
District of Columbia, Puerto Rico, South Korea, the United Arab Emirates,
Honduras and Saudi Arabia. The company also operates a consumer foods division
which supplies airlines, movie theaters, hotel restaurants and supermarkets
with both frozen and refrigerated private-label foods and branded Uno
products. For more information, visit www.unos.com.

(1) National Institutes of Health (http://celiac.nih.gov/)
(2) Health Magazine, April, 2008 issue.
(3) http://www.gfutah.org/Press%20ReleaseGlutenConferenceFinal.pdf

CONTACT: Elliott Subervi
Utopia Communications
elliott@utopiacommunications.biz
(732) 493-8867 Ext. 111

SOURCE Uno Chicago Grill

Elliott Subervi of Utopia Communications, +1-732-493-8867, Ext. 111,
elliott@utopiacommunications.biz, for Uno Chicago Grill