Cap's On the Water

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility. That means cross-contact is possible, especially in a kitchen handling gluten-containing items.
• Some positive signals come from staff interactions and GF labeling on several dishes, and multiple diners report good experiences with GF options, but the absence of a dedicated facility keeps the risk non-zero.
• Reports mention GF crackers and other GF-adaptations, which can be a helpful cue but also a potential cross-contact touchpoint if not managed consistently.