Oswald’s

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, so cross-contamination is possible.
• Staff communication appears to be a common positive factor, with diners noting clear information and careful handling in some cases (including a Mayo GF-status check and separate serving in one instance).
• There are conflicting signals about fryers being explicitly GF. Some user listings claim GF fryers upstairs, but the formal business data does not designate a dedicated GF facility. If fryer use is a concern, ask about which items share fryers and what’s cooked separately.
• Plan to verify with staff about shared equipment, sauces, and any items that might involve gluten-containing ingredients.