Max Brenner

⚠️ Risks & cross-contamination

• The establishment is not dedicated gluten-free, and cross-contamination is possible because products may be produced in shared facilities that handle gluten and other allergens.
• Customer feedback includes a cautionary note about mislabeling: items labeled gluten-free were sometimes not safe, and staff engaged with chefs to explain menu items. This highlights a need for proactive questions and in-the-moment confirmation.
• Official guidance from related sources indicates that, while some items may be gluten-free on ingredient lists, cross-contact remains a real risk and no guarantee is offered for strict celiac safety.