Brown & Blacks

⚠️ Risks & cross-contamination

• The general kitchen setup is described as not being a dedicated gluten-free facility. The notes indicate that all dishes are prepared in an area where gluten, nuts, eggs, and dairy are used, which creates a real cross-contamination risk for people with celiac disease.
• Some reviewers reference a dedicated gluten-free fryer, which would reduce risk for fried items, but this is not guaranteed across the entire menu and is based on individual feedback, not a formal stated policy.
• While many gf options exist, the lack of a fully dedicated facility means caution is still warranted, especially for items with shared fryers or prep spaces.