Eddie V's Prime Seafood

⚠️ Risks & cross-contamination

• The operation is not a dedicated gluten-free facility, so there is an inherent cross-contamination risk in a shared kitchen.
• A gluten-sensitive GF menu exists, but some documentation notes Kitchens are not entirely gluten-free; diners should confirm current practices with staff and request explicit gluten-free preparation.
• There are reports of gluten-containing bread or bread-like items appearing at tables in some visits, though staff can often accommodate by substituting or avoiding these components.
• Diners should clearly communicate their celiac needs, confirm that GF options are prepared in a dedicated or clearly separate manner, and ask about soy sauces and dressings (e.g., tamari vs. regular soy) to minimize gluten risks.