Red Heat Tavern

⚠️ Risks & cross-contamination

• There are occasional negative reports, but they are relatively rare and often tied to a single dish or momentary lapse. The bulk of recent evidence emphasizes strong, ongoing precautions (dedicated GF fryer, separate prep spaces, red-plate system, and staff training).
• A few guests have experienced gluten exposure despite safety measures; such incidents underscore that no setting is 100% risk-free. The restaurant’s documented practices, however, are designed to minimize cross-contact and to communicate clearly about allergens.
• Given the volume of positive, recent feedback and the explicit GF-focused practices, the overall risk is managed, but as with any dining-out scenario, proactive communication with staff about allergies remains important.