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Free-from restaurants in Chicago
50 Chicago restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
Browse by allergen
HappyCow lists Lucky Cross as 'Vegetarian' and describes it as a 'mostly vegan eatery (honey is the exception)' serving smoothies, juices, soups, oatmeal, granola. This indicates the menu is entirely plant-based with no meat on premises, effectively a dedicated vegetarian kitchen.
PLANTA Queen Chicago is a 100% plant-based vegan restaurant. The venue's website, FAQ, and menu all confirm that every dish is vegan. This is a dedicated vegan kitchen — no animal products are used on the premises. The venue is not formally accredited by the Vegan Society Trademark, but the structural fact of a 100% vegan kitchen meets the Tier S criteria.
The entire restaurant is 100% gluten‑free by design; no gluten‑containing ingredients are used. Cross‑contamination is structurally impossible. Confirmed by the venue’s own website, Find Me Gluten Free (dedicated badge), and Atly listing. No formal accreditation, but the dedicated kitchen qualifies as Verifiably Safe.
The venue's own website states it is 'fully vegan' and uses 'single origin plant based vegan ingredients free of dairy, eggs'. Multiple vegan restaurant guides list Ingrained as a vegan bakery. The owner, Syd, describes the store as 'always fully vegan'. This is a 100% dedicated vegan kitchen.
100% plant-based taqueria with a dedicated kitchen; no animal products on premises. The official homepage states 'Chicago's first 100% plant-based taqueria' and all menu items are vegan.
The entire menu is plant-based; the venue describes itself as a vegan restaurant and its structured data lists 'Vegan' as the cuisine. No animal products appear on the menu, indicating a dedicated vegan kitchen.
Veggie House is a fully vegan restaurant as of January 2026, confirmed by multiple HappyCow reviews and the venue's own website which describes itself as a 'vegan and vegetarian restaurant'. The menu is entirely plant-based, with only a few items historically containing egg or dairy now removed. The venue is listed on HappyCow as a vegan restaurant and on World Vegan as a top vegan spot in Chicago. The owner is described as accommodating. This is a 100% dedicated vegan kitchen.
100% plant-based eatery. The official menu and website state it is a 'zero animal restaurant' with all dishes made from plants. Breakfast items named 'Egg + Cheese' use vegan substitutes. No animal products are on the premises, making it verifiably safe for vegan diners.
The venue is named 'Vegan Plate' and its own website (veganplatecompany. com) describes it as a fully vegan restaurant. The Vegan Society accreditation source confirms the Vegan Trademark programme exists, but does not list Vegan Plate as a certified venue. The venue's name and branding strongly indicate a 100% vegan kitchen, but no formal accreditation is cited. Given the venue's self-identification as a vegan restaurant, it is classified as Tier S (verifiably safe) for vegan, as the kitchen is dedicated to vegan food by its own description.
100% dedicated gluten-free facility. The official menu states 'Our Menu is 100% Gluten-Free' and 'All made in our 100% Dedicated Gluten Free Facility.' The venue's own site and FindMeGlutenFree confirm it is a dedicated gluten-free restaurant. Multiple coeliac reviewers report no symptoms.
The venue's name and domain (lovingheartvegan. com) explicitly identify it as a vegan cafe. The Google Places listing confirms the website is lovingheartvegan.com. A vegan cafe by definition serves only plant-based food, meaning no animal products (meat, dairy, eggs, honey) are on the premises. This constitutes a 100% dedicated kitchen for vegan requirements.
CheSa's is a 100% dedicated gluten-free food truck and catering operation. The owner, CheSa, has coeliac disease herself, and the entire menu is gluten-free. Multiple sources confirm the kitchen is fully dedicated with no gluten on premises.
100% dedicated vegan kitchen, verified by the venue's own website and a Vkind badge, with an external vegan city guide confirming it is a fully plant-based restaurant. No animal products are used anywhere on the premises.
The chef's mother has coeliac disease, and the owner personally assured a diner that gluten-free cooking is taken seriously. Staff can walk diners through modifiable menu items (about 4 mains, 2 apps, 1 dessert). However, there is no dedicated gluten-free kitchen, no allergen-marked menu, and no accreditation. One reviewer reported a curt, unhelpful waitress, indicating inconsistency. The O'Hare airport branch has a separate, slightly better setup with some marked GF items.
Founder Lisa Marsh has been gluten-free since 2009 and the brand is built around her personal dietary needs. All products are explicitly labelled gluten-free on the official menu and homepage. No accreditation or explicit statement of a dedicated production facility is provided, but the founder's insider status and the brand's exclusive focus on gluten-free products strongly indicate safe practice.
Not a dedicated gluten-free kitchen, but the owner describes a dedicated person, separate prep area, fresh gloves, GF knife/cutting board, and foil-wrapping on the shared press. The menu marks GF options with icons and a 'Gluten Free Pita Bread' upcharge. Multiple celiac reviewers report feeling safe and no reactions; one older review (7 years) reported illness. No formal accreditation.
Separate gluten-free menu with dedicated fryer and trained, knowledgeable staff. Meals are flagged with an allergy tag in the kitchen. Not a dedicated gluten-free facility, but multiple coeliac community reviews report safe experiences across repeated visits.
Shared kitchen, not dedicated gluten-free. GF items are marked on the menu. Multiple coeliac diners report a dedicated gluten-free pasta pot, knowledgeable staff who will clean space/change gloves, and zero reactions across many visits. The FindMeGlutenFree listing explicitly warns it is not a dedicated GF facility, but the community overwhelmingly reports safe experiences. No formal accreditation.
The venue's menu marks GF items per-dish and all soups are labelled GF. Multiple coeliac reviewers report feeling safe and eating without reaction. However, the kitchen is not dedicated GF (bread is kept separate but across the aisle; matzo balls contain wheat). Cross-contamination risk is acknowledged by the aggregator disclaimer. Staff are reported as helpful and knowledgeable.
Gluten-free items are marked on the menu. The kitchen has a dedicated gluten-free fryer and a dedicated pasta pot, but GF pasta is made on shared equipment that is cleaned between uses. Staff are reported as knowledgeable. The venue is not a dedicated GF facility and is not accredited. Multiple celiac reviewers report safe experiences, but two independent reports note a glutening incident and shared equipment, indicating cross-contamination risk.
Honest caveat, Two independent celiac reviewers reported either a glutening incident or shared pasta equipment, indicating cross-contamination risk.
The Smith has a dedicated gluten-free fryer for fries, a dedicated pasta pot, and a red-flag system to mark allergen-safe dishes. Staff are trained and managers discuss protocols with diners. However, the kitchen is shared (not dedicated), the menu is not marked with GF symbols, and there are multiple reports of cross-contamination incidents (glutening).
Honest caveat, Multiple independent reports of glutening incidents despite the flag system.
Not a dedicated gluten-free facility (disclaimer on site). Multiple community reviews confirm a dedicated gluten-free fryer, marked menu items (GF flags), knowledgeable staff, and allergy flagging on dishes. One reviewer reports getting sick twice; cross-contamination risk remains due to shared kitchen. Overall, a well‐trained staff and designated fryer provide a solid safety protocol for celiac diners, though the shared prep space prevents a higher tier.
Meli Cafe offers a separate gluten-free menu section with items like French toast, crepes, pancakes, and toast. Multiple recent coeliac diners report no symptoms and knowledgeable staff. The kitchen is not dedicated gluten-free; cross-contamination risk is acknowledged. Some older reviews (7-9 years ago) report glutening incidents, but recent positive reports from coeliac diners dominate. A dedicated toaster and dedicated fryer are reported by some reviewers, but not consistently across all locations or shifts.
Separate gluten-free menu, dedicated fryer, knowledgeable staff, food flagged with allergy markers. Not a dedicated gluten-free kitchen. Multiple coeliac diners report no symptoms, but two independent reports of cross-contamination incidents exist.
Honest caveat, Two independent reports of cross-contamination: one served regular bread despite celiac flag (Fulton Market, 2022), one immediate reaction after eating (River North, 2026).
Atly lists Doc B's as a dedicated gluten-free place with a dedicated fryer, trained staff, and a gluten-free menu, but acknowledges some risk of cross-contamination, indicating a shared kitchen rather than a fully dedicated facility. The Google Places listing confirms the venue address but provides no additional operational detail.
Gluten-free items clearly marked on the menu; dedicated fryer for fried chicken and dedicated waffle maker reported by many community reviewers; staff knowledgeable. Not a dedicated gluten-free kitchen — shared prep area. Two independent community reviews report being glutened, indicating cross-contamination risk.
Gluten-free items (muffins, brownies, rice pudding, granola, cereals) are marked GF on the menu via third-party menu aggregators. Staff demonstrated celiac awareness — a diner reported the cashier noted the allergy, spoke with the kitchen, and gave cross-contamination instructions. However, there is no dedicated gluten-free kitchen or fryer, the kitchen is shared, and the official website provides only a separate allergen/gluten-free guide rather than per-dish markings on the menu itself. Cross-contamination risk is present.
Gluten-free items are marked on the menu with a GF icon. Staff are trained to discuss ingredients and take precautions like changing gloves. However, the kitchen is not dedicated gluten-free, and cross-contamination risk is acknowledged (shared fryer/blender). One report at a different location noted a staff refusal to use a fresh blender for a gluten-free smoothie. The aggregator warns the venue may not be safe for coeliac disease.
The official menu marks several dishes as 'gluten free' and offers a gluten-free pasta option (+$3). However, the kitchen is shared (pasta, pizza, breaded items all on the same menu) with no dedicated fryer or prep area mentioned. No accreditation or insider-led practice is cited. Cross-contamination risk is acknowledged.
The venue provides an 'Allergen and Gluten Guide' PDF (official menu page) and is described by the Atly community as having gluten-free sweets. However, it is listed as 'Unverified' with no dedicated gluten-free kitchen or fryer mentioned; shared prep with regular menu items means cross-contamination is possible. A gluten-free option exists but safety for coeliacs cannot be assured.
Not dedicated gluten-free. Has a separate gluten-free menu with marked items. One reviewer reports a dedicated gluten-free fryer. Cross-contamination is acknowledged by staff; one celiac diner reported feeling sick after eating, and another found only 3 safe options. Shared kitchen with gluten-containing ingredients.
Menu marks gluten-free options (e. g., gluten-free noodles available upon request, gluten-free bread with advance notice for catering). Shared kitchen with no dedicated fryer or prep area; cross-contamination risk acknowledged.
The Marq does not have a dedicated gluten-free menu or dedicated fryer. It offers gluten-free bread/buns and some GF options. Two community reviews report no issues, but the venue is explicitly noted as NOT a dedicated gluten-free facility. Cross-contamination risk is acknowledged due to shared fryer and shared kitchen.
Pizzeria Portofino is not a dedicated gluten-free kitchen and has a shared cooking environment with 'flour everywhere'. The official menu notes a gluten-free cauliflower crust available upon request and GF pasta options. Multiple community reviews on FindMeGlutenFree report knowledgeable staff, a dedicated fryer for fries, and pasta boiled in separate water, but also warn of significant cross-contamination risk for pizza (shared oven, flour in the air). One symptomatic coeliac reviewer reported getting sick after eating the pizza. The venue is not Coeliac UK accredited (the Coeliac UK sources are generic venue guide pages, not listing this venue). Tier D reflects a marked-menu approach (GF items noted on menu) with shared equipment and acknowledged cross-contamination risk.
Not a dedicated GF facility. The official menu states 'We do NOT segregate fryers which are used to cook breaded meats' and carries a general 'Gluten Free Friendly' label without per-dish marking codes. Community reviews consistently report that gluten-free items are marked on the menu and staff are knowledgeable, but multiple independent diners (at least 3) report getting sick despite ordering GF items. Some reviewers mention a separate prep area or dedicated fryer, while others confirm no dedicated fryer. One review claims the family has members with coeliac and takes it seriously. Cross-contamination risk is real and documented.
Honest caveat, Multiple coeliac diners report getting sick despite ordering gluten-free items; shared fryer confirmed by official menu.
The official menu marks many items with a GF icon, and the catering FAQ states the menu includes 'plenty of gluten-free' options. However, there is no evidence of a dedicated kitchen, dedicated fryer, or staff training for coeliac safety. The menu also contains items with gluten (e.g., pasta salad, cornbread muffin, egg sandwich on English muffin), indicating a shared kitchen with clear cross-contamination risk. The venue's own allergen sheet is linked but not analysed here.
The venue's official menu page links to an 'Allergen and Gluten Guide' PDF, indicating a marked menu with gluten-free options. The Atly aggregator lists it as 'Accommodating gluten-free' with 'Some risk of cross-contamination' and 'Trained staff', and community reviews mention gluten-free bread and muffins. However, no source describes a dedicated fryer, dedicated kitchen, or any structural separation for gluten-free preparation. The tier is D: marked menu with shared prep area and acknowledged cross-contamination risk.
Menu marks several dishes as 'gluten free' and offers gluten-free pasta, but the kitchen is shared with gluten-containing items (pizza, fresh pasta made from scratch daily). No dedicated fryer, dedicated kitchen, or staff training mentioned. No accreditation or independent verification.
Giordano's offers a gluten-free pizza crust and marks GF items on the menu, but the kitchen is not dedicated. Shared ovens and fryers are used, and multiple celiac reviewers report cross-contamination risk. Staff knowledge varies; some locations advise against GF pizza for celiacs. The venue cannot guarantee a gluten-free environment.
Honest caveat, Multiple celiac reviewers report cross-contamination risk; staff at some locations advise against GF pizza for celiacs.
The venue offers a separate Gluten-Free Menu with a range of GF pasta, antipasti, salads, and entrees. However, the menu note '*GF items can be made gluten free with slight modifications' indicates that dishes are modified from regular menu items in a shared kitchen, with no dedicated fryer or prep area mentioned. Cross-contamination risk is acknowledged.
Menu marks gluten-free items with a dedicated icon (a gluten-free symbol). However, the kitchen is shared (non-dedicated) and no information about a dedicated fryer or separate prep area is available. The menu disclaimer advises diners with allergies to alert their server, indicating cross-contamination risk is acknowledged but managed on request.
RPM Italian offers a separate gluten-free menu with items such as GF fettuccine, chicken parmesan, and salads. Multiple community reports indicate knowledgeable staff, food flagged for allergens, and a dedicated gluten-free fryer (4 ratings). However, the venue is NOT a dedicated gluten-free facility; shared kitchen and prep areas are used. Several coeliac reviewers report no symptoms, but two independent reports describe severe glutening reactions, and one NIMA test detected gluten in a GF-labelled dish. Cross-contamination risk is real and inconsistent.
The venue's own location page states that the restaurant uses gluten and has shared cooking and preparation areas, and that it cannot guarantee any menu item is completely free of allergens. The menu is described as including gluten-free options, but there is no evidence of a dedicated fryer, dedicated kitchen, or staff training specific to coeliac safety. The Tribeca Citizen article (2015) mentions gluten-free options on the menu. The venue's own disclaimer explicitly warns of cross-contamination risk.
Menu marks vegan/plant-based items with 🌱 symbol (e. g., Turnip Causa, Sweet Potato Cheesecake). Shared kitchen with no dedicated prep or fryer; cross-contamination risk acknowledged.
The main menu clearly marks vegan items with an asterisk (*) and offers many vegan versions of dishes. However, the kitchen is shared with fish, dairy, and eggs, so cross-contamination is possible. HappyCow and website reviews confirm extensive vegan options but note the restaurant is not fully vegan.
The menu marks dishes that 'Can Be Made Vegan' with a star symbol, and offers plant-based substitutes for eggs, cheese, sour cream, bacon, chorizo, and gyro meat. However, the kitchen is shared with non-vegan ingredients (meat, dairy, eggs) and there is no mention of a dedicated fryer or prep area. Staff awareness is implied by the menu but not independently verified.
No gluten-free menu is offered, but cider is available as a GF option. A single coeliac reviewer reported misleading gluten-removed beer, rude staff with poor understanding of coeliac needs, and uncertainty about cross-contamination. The aggregator warns that the venue is not a dedicated GF facility. No marked menu exists.
No gluten-free marked menu; reported to have gluten-free options available upon request. No dedicated fryer (shared fryer for fries). Multiple coeliac reviewers report that staff consult with chefs and modify dishes (e.g. pan-frying instead of deep-frying, removing buns). Options limited for appetizers; mains like roast chicken, salads, and salmon can be adapted. No dedicated gluten-free kitchen or accreditation. Quality of accommodation depends on shift staff, but recent reviews describe attentive service.