Eritrean Asmeea Senbel

Several dishes at this restaurant are naturally gluten-free. The sauces contain no wheat flour, and the injera is made with 100 percent teff flour. However, the menu is not marked for allergens, and a risk of cross-contamination exists because gluten-containing items such as samosas and baklava are served, though reportedly not made in-house. The kitchen is shared, and no dedicated preparation area is mentioned in available information. Reviewers have confirmed speaking directly with the cook about dietary needs, but the venue's own website was not available to verify a formal policy. Calling ahead to discuss specific requirements is recommended.