Shaker & Peel

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility, so cross-contamination risk cannot be ruled out at the level of a dedicated facility.
• Some older experiences mention safety concerns or miscommunications about gluten-free labeling, and one guest reported getting sick after a visit.
• Numerous recent reports highlight proactive safety practices (clear GF labeling, allergy indicators, separate presses/utensils, and staff readiness to confirm preparation details), which mitigate risk and increase confidence for many diners.