Local & Co

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility. Cross-contact risk exists by virtue of a shared kitchen, though several reviews emphasize steps taken to minimize risk (e.g., clearly labeled menus, dedicated fryers, no wheat in certain fryers).
• Some guest experiences highlight variability in specific accommodations (e.g., one note about an aioli substitution and another about bread availability). This underscores the importance of asking questions about current practices when ordering.
• The safety signals are strongest when staff explicitly confirm gluten-free handling (e.g., fryer practices, no wheat in fryers) and when items are clearly marked on the menu.