Redbird Scratch Kitchen + Bar

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, which inherently increases cross-contamination risk for celiac diners.
• There are explicit anecdotes of gluten-containing items slipping into gluten-free orders (e.g., tortilla strips appearing in a salad; shrimp tacos being breaded and fried; a substitution ending up on a flour tortilla).
• A GF menu exists, and some diners report positive experiences, but recent reports of illness after dining cast doubt on consistency and safety practices.
• The combination of a GF menu with non-dedicated facilities and human error in order execution suggests heightened risk, especially for those with strict gluten restrictions.