The Goods

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, and there are mixed historical claims about cross-contamination controls (some reports describe shared equipment; others describe separate back-of-house processes and dedicated handling for GF items).
• Recent experiences appear to emphasize separation in practice and staff awareness, but the possibility of cross-contact cannot be completely ruled out based on older evidence.
• If you are highly sensitive to gluten, it’s reasonable to ask staff about specific current practices (e.g., separate equipment, dedicated prep areas, and how GF items are stored and served) before ordering.