Written by the Seasons

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination risk may exist.
• There is anecdotal evidence of active cross-contamination precautions, such as staff consulting with the kitchen and performing glove changes and area cleaning when gluten allergies are noted.
• The presence of clearly labeled GF options on the menu helps with safer ordering, but diners should still communicate clearly about gluten exposure and kitchen practices.