Veggie Crust

⚠️ Risks & cross-contamination

• The kitchen is not a dedicated gluten-free facility, which inherently raises cross-contamination risk for some celiac diners.
• One reviewer noted that there is typically one fryer used day-to-day, which can raise cross-contact concerns for fried items. There are also statements that the restaurant can clean out fryers for catering to make gluten-free items safely, though this seems to apply in specific contexts.
• The restaurant is kosher, and several diners have reported positive experiences with clearly marked gluten-free options, suggesting attentiveness to gluten-free labeling and preparation. Still, the lack of a dedicated facility and some conflicting information about fryers means risk cannot be ruled out entirely.