Miss Shirley's

⚠️ Risks & cross-contamination

• The kitchen is not dedicated gluten-free, which means cross-contamination is possible in shared cooking surfaces and fryers.
• Some diners have reported that the fryer is shared, while others have been told no flour is in the oil or that gluten-free preparation practices are used. Experiences vary by server and visit.
• Staff are described as knowledgeable and communicative about gluten-free needs, which can mitigate risk when diners speak up and confirm preparation practices.
• As with many non-dedicated kitchens, risk can be reduced but not eliminated by careful ordering, asking for gluten-free preparation, and avoiding fried or heavily sauced items if there’s any doubt.