The Smith

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination concerns remain a consideration outside the explicitly controlled items.
• However, strong practices are described: allergy flags on meals, manager involvement, and a dedicated fryer for fries. These measures are repeatedly highlighted as part of the safety process.
• Some diners note the absence of a formal GF menu and occasional limitations (e.g., no GF buns), which can affect options for certain cravings.