abcV

confidence 0.75 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

The entire menu is plant-forward with no meat or fish. abcV is structurally meat- and fish-free; pescatarians (who eat fish but not meat) would find the menu entirely compatible as there is no meat, and no fish is served either. The kitchen contains no animal flesh of any kind.

confidence 0.55 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

The menu explicitly states 'gluten-free and vegan options available' and lists at least one named gluten-free item ('gluten free almond flour pancakes'). The homepage advertises 'vegan and gluten free options.' However, the menu also contains sourdough toast, whole wheat pita, semolina pancakes, whole wheat pasta (carrot paccheri), and beer on tap — clear evidence of a shared gluten environment. No dedicated GF fryer or kitchen is mentioned. The footer note 'please ask about dairy alternatives, vegan and gluten free options' suggests accommodation is request-based. Tier D is appropriate: GF options exist and are signalled, but the kitchen is shared.

confidence 0.65 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

abcV is a plant-forward restaurant helmed by Jean-Georges Vongerichten that explicitly advertises 'vegan and gluten free options.' The menu contains many plant-based dishes but also includes eggs, dairy (yogurt, cheese, ice cream), and honey, so the kitchen is shared. The menu footer says 'gluten-free and vegan options available' and 'please ask about dairy alternatives, vegan and gluten free options,' indicating awareness and some accommodation but no per-dish vegan marking and no dedicated prep.

confidence 0.70 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

abcV is a fully plant-forward restaurant; all dishes on the menu are vegetarian (no meat or fish). Eggs and dairy appear throughout. The kitchen is shared and there is no per-dish vegetarian marking, but the entire concept is vegetarian-focused, making accommodation straightforward.

confidence 0.45 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

Tree nuts and peanuts appear extensively throughout the menu: almond butter, pistachio, maple peanut butter, almond milk, marcona almond ravioli, pecan chili crunch, hazelnut baguette, hazelnut butter, walnut bolognese, and more. No nut-free labelling or dedicated nut-free prep is mentioned. Accommodation would need to be arranged individually with staff. Tier E at best; high nut prevalence means caution is warranted for anaphylaxis.

confidence 0.50 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

Dairy appears widely across the menu (yogurt, aged alpine cheese, cheddar, ice cream, whipped cream). The brunch footer says 'please ask about dairy alternatives,' indicating staff will try to accommodate but there is no marked dairy-free menu and no structural dairy-free prep area evidenced. Tier E: available on request.

confidence 0.50 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

Eggs appear across multiple menu sections (soft scrambled eggs, poached farm eggs, fried egg additions, dosa with egg). No egg-free labelling is present; accommodation would be request-based. Tier E.