{pretty to think so}

⚠️ Risks & cross-contamination

• The overarching evidence points to a dedicated gluten-free facility, which supports strong cross-contact precautions.
• A negative experience mentions quinoa in bread and fryer setup as a potential source of cross-contact for those with quinoa sensitivities; this highlights that, while GF, individual ingredients may still pose risks for certain people with celiac disease or severe quinoa intolerance.
• A few diners reported that staff were proactive about safety, including follow-up communication with the kitchen when issues arose, which can be a positive sign for safety culture.