Sunflower Gramercy

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which raises the baseline risk of cross-contact in the kitchen.
• There is evidence that some items can be prepared gluten-free with modifications (for example, bread substitutions), and staff are described as willing to discuss safety details with the kitchen. This is a positive sign for communication, but it does not eliminate cross-contact risk.
• A concrete negative signal exists: fries that used to be considered celiac-safe are no longer safe as of spring 2025. This indicates that even popular gluten-free components can become unsafe, depending on kitchen practices.
• Overall, while there are GF-friendly options and a willingness to discuss safety, the lack of a dedicated gluten-free facility means a cautious approach is warranted.