Seitans (Formerly Die Pie)

confidence 95% ·

Verifiably safe, Independently verified safe for this allergen: either a 100% dedicated kitchen (no allergen on premises) or a current accreditation we've matched against the body's own published directory.

The entire menu (pizzas, appetizers, desserts, dips) is 100% plant-based. Dishes are marked VG implicitly – every item is vegan. In-house vegan cheeses are made from scratch, including a nut-free hemp Havarti. All staff can confirm each dish is dairy-free and egg-free. No dedicated vegan kitchen exists because the kitchen is vegan by default – no animal products are kept on site.

confidence 95% ·

Verifiably safe, Independently verified safe for this allergen: either a 100% dedicated kitchen (no allergen on premises) or a current accreditation we've matched against the body's own published directory.

100% vegan kitchen means absolutely no dairy ingredients on the premises – no cheese, milk, butter, or cream. All vegan cheeses (smoked cheddar, truffle brie, gorgonzola, nut-free hemp Havarti) are made in-house from plant-based ingredients. This is a dedicated dairy-free environment by structural design, not just by procedural care.

confidence 95% ·

Verifiably safe, Independently verified safe for this allergen: either a 100% dedicated kitchen (no allergen on premises) or a current accreditation we've matched against the body's own published directory.

The kitchen is 100% vegan, so no eggs are stored or used anywhere on site. Every dish (pizzas, fried chickun, salads, desserts) is made without eggs. The entire menu is plant-based, making this a structurally egg-free environment.

confidence 40% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Several gluten-friendly options are explicitly marked on the menu (GF bun $2, GF pizza section, GF fries, GF gravy, GF Oreo tiramisu, make GF for +$4 on specials). However, the menu warns: 'All items may contain gluten' and 'We cannot guarantee no cross contamination, because we use the same oven to cook the pizza.' Separate pans, cutting boards, and utensils are used, but the shared oven means risk of airborne flour or residue. Gluten-sensitive coeliacs should consider cross-contamination serious.

confidence 35% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Tree nuts are labelled on the menu with the symbol 'N'. Several dips and dishes note 'may contain cashews' (dips for Chickun Wings, aioli). The venue does make a nut-free hemp Havarti cheese in-house, indicating awareness of nut allergies. No evidence of a dedicated nut-free kitchen or fryer; cross-contamination via shared equipment is possible. Staff should be asked about specific dishes.

confidence 35% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Soy is marked with the symbol 'S' on the menu and is present in many items (Gravy, Gochujang Aioli, dips). The menu states 'Dips may contain soy or cashews, ask your server.' No dedicated soy-free kitchen – soy is a common ingredient in seitan and vegan cooking at this venue. Guests with soy allergy should consult staff about each dish.

confidence 35% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

Limited information: we researched Seitans (Formerly Die Pie) across 9 sources but found nothing specific about its Vegetarian options or how the kitchen manages cross-contamination. Treat this as a starting point and call ahead to confirm before relying on it.