Crazy Good Kitchen (C.G.K)

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility. That means cross-contamination risk cannot be ruled out entirely without careful ordering and confirmation at the point of sale.
• Customer reports consistently indicate the use of dedicated fryers and separate gluten-free prep practices for many items, and staff are described as knowledgeable about gluten-free needs. While these signals are strong, they rely on diner perspective and not a formal certification, so proceed with standard caution typical for non-dedicated facilities.