Big Chef Steak House

⚠️ Risks & cross-contamination

• The facility is not described as a dedicated gluten-free environment. One data point notes that it is not a dedicated GF facility, which means cross-contamination risk cannot be ruled out.
• There are mixed signals about practices like separate fryers for GF items; one older guest report mentions a separate fryer for French fries, but this is not a uniform guarantee across the menu. As with many non-dedicated kitchens, cross-contact risk exists and should be discussed with staff prior to ordering.
• Overall, the risk is real but not extreme based on recent positive experiences; guests with celiac disease should communicate clearly with staff and confirm current safety practices before ordering.