Bistro @ The Porch

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which inherently increases cross-contamination risk for celiac diners.
• Reports vary on staff knowledge about GF precautions; some diners felt well-informed, while others reported a lack of awareness about gluten-free safety.
• There are GF menu items and substitutions (e.g., GF bun options for sandwiches), but the safety of these preparations depends on kitchen practices that aren’t consistently documented in the collected evidence.
• A chef with celiac is mentioned in one testimonial, suggesting an understanding of gluten-free prep, but this is not universal confidence across all staff interactions.