Pier 70 Bar & Restaurant

confidence 75% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

Multiple coeliac diners report very high accommodation: staff are knowledgeable, most of the menu can be made gluten-free, items are marked on the menu, and a dedicated fryer and dedicated kitchen space have both been described. One diner noted no dedicated fryer and another flagged conflicting reports about dedicated kitchen space, so the setup varies. The chef/owner Ian is personally involved and accommodating. The kitchen is shared with gluten-containing dishes, so cross-contamination risk exists but is well-managed.