Nightingale

⚠️ Risks & cross-contamination

• The restaurant is not, per the available information, a dedicated gluten-free facility. That means cross-contamination risk cannot be ruled out in all areas of the kitchen.
• Several diners report dedicated fryers and staff who double-check gluten-free preparation, which is encouraging. However, a few experiences mention that safety reassurance depends on how questions are asked and how grill items are handled (e.g., whether grilled items come from a no-gluten prep area).
• Because practices can vary by dish and by visit, it’s important to communicate clearly with the staff about fryer usage, bread components, and grill allocations for any item you’re considering.