Eating House 1849

⚠️ Risks & cross-contamination

• There is no dedicated gluten-free facility, so cross-contamination risk remains a consideration.
• Some diners report substitutions when gluten was identified in components (e.g., dressing), implying attention but not universal safety.
• A note from the past mentions tamari vs soy sauce, underscoring potential cross-contact issues depending on ingredients and kitchen practices.
• Recent visits show efforts such as allergen forms and kitchen confirmations, which help mitigate risk, but consistency across visits isn’t guaranteed based on the mixed past experiences.