Potato

⚠️ Risks & cross-contamination

• The restaurant is not flagged as a dedicated gluten-free facility, so cross-contamination risk cannot be ruled out by policy alone.
• Guest anecdotes indicate a strong awareness of cross-contamination and a willingness to accommodate gluten-free needs, including modifying items and avoiding gluten in sauces. One account mentions fries prepared in a dedicated fryer with peanut oil, which is a positive mitigation detail, though it does not guarantee safety for every gluten-free order.
• The lack of a formal, cited gluten-free certification or explicit, itemized safe dish list means relying on diner-reported practices and individual staff discretion.