Chop Steakhouse & Bar

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination risk exists, particularly with fried foods or shared surfaces.
• Some reviews note that fryers may be shared or that certain items could be prepared on shared surfaces; others report that staff communicate with the kitchen and take steps to mitigate risk.
• A single report described gluten-free beer not being truly GF, underscoring the importance of explicit confirmation for beverages.
• Despite the risks, multiple recent positive experiences point to effective staff training and kitchen awareness when customers communicate their needs.