J Law Kitchen & Craft Bar

⚠️ Risks & cross-contamination

• The kitchen is not described as a fully dedicated gluten-free facility. There is explicit acknowledgment in some accounts that the kitchen is not a pure GF kitchen, though there are dedicated resources (fryer, separate GF menu) to mitigate cross-contact.
• Positive safety signals are strong (dedicated fryer, GF menu, staff training), but the potential for cross-contamination exists if labels aren’t followed carefully, particularly during busy periods.
• Occasional slower service on large parties or busy nights can occur, which may affect the timing and handling of special dietary requests. Vigilance and clear communication with staff remain important.