Red Heat Tavern

⚠️ Risks & cross-contamination

• There are occasional guest reports of gluten exposure, including a notable instance where a guest felt unwell after a plate labeled GF (a reminder that no venue is risk-free for every individual).
• Some reviewers highlight dedicated fryers, separate GF preparation spaces, and color-coded serving to minimize cross-contamination, which strongly mitigates risk on a day-to-day basis.
• A recent reviewer flagged that one GF dessert uses oat flour, which may not be safe for many with celiac disease. This is a reminder to verify ingredient lists when gluten-free is required for medical reasons.
• In general, the pattern across many posts is that staff actively safeguards GF preparations, but occasional lapses can occur, especially during high-volume service.