Legal C Bar

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which means cross-contamination risks can’t be ruled out by architecture alone.
• However, multiple recent diners report positive safety experiences, including staff knowledge and dedicated fryer mentions.
• Historical notes show that staff have previously engaged in cross-contamination discussions and actions (e.g., requests for clean cookware), though some older reviews reference non-dedicated fryers in certain contexts.
• A high safety signal from recent data and strong staff awareness help balance the risk, but intrinsic non-dedicated facility status means cautious eating and clear communication with staff remain important.