Three Sheets

⚠️ Risks & cross-contamination

• There is conflicting information about whether the kitchen operates with a dedicated gluten-free facility. Some accounts reference a gluten-free fryer, while the core data marks the restaurant as not having a dedicated gluten-free facility. This suggests a potential cross-contamination risk if proper precautions aren’t consistently applied.
• Given the lack of a clearly stated dedication to gluten-free operations, it’s reasonable to approach with cautious optimism, relying on staff diligence and cross-contamination precautions when ordering.