Pourhouse 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.

Pourhouse has a dedicated gluten-free fryer and the General Manager is coeliac, which drives strong staff knowledge of cross-contact. The happy hour and dinner menus mark several items GF, and multiple coeliac diners report no symptoms. However, the kitchen is shared, substitutions are declined, and one review describes a server denying the truffle tots are GF or have a GF fryer. Call ahead to confirm practice on the day.

Honest caveat: Some reviews report a server denying a dedicated GF fryer exists for truffle tots, and the site disclaimer notes the kitchen is not dedicated gluten-free.

confidence 50% ·

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.

The official menus mark a few items as vegetarian (V) or vegan (VG), such as Seared BBQ Tofu (vg/gf) and Olives (GF)(VG)(V). No dedicated kitchen or fryer for vegan prep is mentioned, and the restaurant declines substitutions. Vegan options appear limited; confirm with the server.

confidence 65% ·

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.

The official menus mark several items as vegetarian (V or VG), including Chips & Dip, Smashroom Burger, Olives, and Seared BBQ Tofu. No dedicated vegetarian equipment is described, and substitutions are declined. Staff can likely point out options but the kitchen is shared.