Table on 10th

⚠️ Risks & cross-contamination

• Cross-contamination risk exists in any kitchen that handles gluten and gluten-free foods in the same space or with shared equipment. There are mixed signals in the collected information: official data does not label the place as a dedicated gluten-free facility, while some external-community notes mention a dedicated gluten-free fryer and space in the kitchen. Recent customer feedback emphasizes staff awareness and careful handling, but it’s still prudent to verify current kitchen practices (glove-changing protocols, dedicated equipment, and fryer use) at the time of visit.
• Overall, the safety signals are positive and recent, but not absolute guarantees. If cross-contamination avoidance is critical for you, confirm the specific procedures for your order with staff before dining.