Bon Bon!

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which raises baseline cross-contamination concerns.
• At least one reported case where a GF-labeled item (wings) was cooked in the fryer, calling safety into question for celiac diners.
• GF labeling exists on multiple menu items, but labeling alone does not ensure safety without understanding kitchen practices.
• Overall, there is some GF awareness and a couple of explicitly noted safe dishes, but cross-contamination risk remains an active consideration.