Cooper's Hawk

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility. This means cross-contact risk exists and depends on kitchen practices for each order.
• Reports vary on equipment separation. Some diners mention dedicated fryers or separate prep areas, while others report standard fryers or less clearly defined equipment. Because practices can differ by location and by shift, it’s wise to verify current procedures with staff or a manager before dining.
• There are occasional negative experiences noted by a few diners who experienced symptoms after meals. These incidents appear relatively rare compared to the volume of positive reports but they underscore the need for clear allergy tickets, explicit kitchen notes, and observing how the staff handles your order.
• Request the gluten-free menu and ask how your dish will be prepared (separate prep area, separate fryer, dedicated utensils).
• Mention a true allergy (celiac disease) and ask the kitchen to flag your order and confirm cross-contact precautions with a supervisor or the chef.
• Consider dining earlier during less-busy times if you’re particularly sensitive to cross-contact, and don’t hesitate to ask for a manager to review your allergy notes.