David Bann Restaurant

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contact risk cannot be ruled out.
• One guest noted that a dish fried in oil previously used for flour caused a celiac issue, though the staff replaced the order and addressed the concern.
• Bread and bread-like products may be produced in the same kitchen, so clear communication with servers about gluten-free needs is important.
• On the positive side, many guests report GF options are clearly labeled and that staff are knowledgeable about gluten-free considerations.