Saltgrass Steak House

⚠️ Risks & cross-contamination

• The restaurant is not listed as a dedicated gluten-free facility, so standard cross-contact risks apply and should be considered, especially in a high-volume kitchen.
• Some guests report experiences with shared fryers or other prep areas, which has historically been a concern for celiac guests. Other guests describe explicit measures like separate GF bread, manager involvement, and direct confirmation of ingredients and prep steps.
• Overall, there is a pattern of strong staff engagement and safety-focused conversations, but isolated negative experiences exist and highlight the importance of proactive communication at the table.