Cooper's Hawk

⚠️ Risks & cross-contamination

• While many diners report strong safety practices (dedicated GF prep areas, separate fryers on some visits, and staff who are knowledgeable about celiac concerns), there are occasional negative experiences noted by reviewers. These include reports of gluten exposure due to miscommunication, cross-contact in the kitchen, or incorrect menu labeling.
• Even with robust procedures, cross-contamination risk isn’t eliminated—especially if guests do not clearly communicate their needs or staff misinterpret orders. When possible, ask to speak with a supervisor or manager about safety protocols, request a dedicated GF fryer if available, verify that your order will be prepared with allergen precautions, and confirm any substitutions or bread handling before serving.
• Some reports indicate variability by location and day, underscoring the importance of proactive communication and a clear allergy plan at the table.