Yardbird

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so there is always some inherent risk when gluten-free options are prepared in a shared kitchen.
• Some diners have encountered cross-contamination concerns or cases where gluten exposure occurred, despite GF labeling or precautions. The most reassuring patterns come from repeated reports of dedicated fryers, separate prep spaces, and staff proactively confirming allergies.
• Given the recurrence of both very positive recent experiences and occasional cautions, it’s important to explicitly confirm fryer usage and kitchen practices for each dish you order, and consider asking to speak with a manager if you have strong sensitivities.