The Keg Steakhouse & Bar

⚠️ Risks & cross-contamination

• The location is not a dedicated gluten-free facility, so cross-contamination risk in a shared kitchen exists in principle.
• However, there are widespread reports of strict protocols: staff labeling items as gluten-free, managers reviewing orders, and kitchen staff conveying safety measures to ensure separate prep where possible.
• Several guests note that fries may be oven-baked or prepared with dedicated precautions, and some meals are delivered with explicit assurances of gluten-free preparation.
• Overall, the evidence points to robust, ongoing safety practices, but the absence of a dedicated gluten-free kitchen means some residual risk cannot be completely dismissed.