Tusk

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, increasing the importance of clear communication about dietary needs.
• At least one review notes that flatbread is cooked in-house, which can pose a cross-contact risk for some celiac diners.
• Some reviewers mention not having a dedicated fryer, with anecdotal experience suggesting careful handling can work for many but isn’t a universal guarantee.
• Overall, staff are described as knowledgeable and willing to accommodate various allergies, which mitigates risk when questions are asked and proteins or grains are discussed before ordering.