Venue by 4M

⚠️ Risks & cross-contamination

• The restaurant is not labeled as a dedicated gluten-free facility, which inherently raises cross-contamination concerns for people with celiac disease.
• Guest feedback includes at least one report of gluten-containing food being served and then remade, underscoring the need for careful communication with the kitchen.
• Some guests cite dedicated spaces and careful handling, while others point to menu items that may not be fully safe (e.g., mentions of a GF crust with wheat starch in certain contexts). The evidence is mixed and not uniformly supportive of complete safety.
• A few accounts describe strong celiac awareness from staff and chefs, but the presence of conflicting experiences means risk cannot be ruled out.