Chop Steakhouse & Bar

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination is a theoretical risk in a shared kitchen environment.
• In other Chop locations, some diners report that fried items may be prepared in shared fryers, which can present cross-contact risk; this highlights the importance of choosing items that are clearly marked as gluten-free and asking for confirmation from staff.
• Positive reports emphasize proactive staff behavior: notes to the kitchen, direct kitchen communication, and manager involvement to verify safety.