Restaurant Agave

⚠️ Risks & cross-contamination

• A recurring caution is the use of a shared fryer, which can affect safety for fried items. This means fried components or items prepared in shared fryers may not be suitable for someone with celiac disease.
• Some desserts and certain menu items have historically included gluten or been at risk of cross-contamination; recent improvements suggest a strong gluten-free approach, but cross-contamination risk can still exist depending on preparation and equipment.
• Overall, evidence points to a dedicated gluten-free kitchen in recent times, but vigilance around frying and dessert components remains prudent.