Bernardin's Restaurant At Ratcliffe

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which raises the baseline risk for cross-contamination.
• Some menu items labeled GF may still pose risk if prepared in shared equipment; reviewers have suggested that the staff can guide substitutions or safer preparations when you flag celiac concerns.
• In at least one instance, a kitchen team adjusted preparation (pan cooking) to avoid using a shared fryer for a gluten-containing item, indicating that careful communication can reduce risk but requires proactive engagement.