UT47 Kitchen & Bar

Several dishes are explicitly labelled Vegetarian (e.g., Avocado & Tomato Eggs Benedict) and a large vegan sub-menu is available; the menu is allergen-aware but the kitchen handles meat throughout service, so shared prep is the realistic baseline.

UT47 maintains a dedicated vegan menu section. Numerous dishes are clearly labelled VG, including vegan eggs benedict, vegan burgers, vegan tacos, tofu bao, and salads. Vegan pestos and hollandaise sauces are made in-house. The menu comes from a mixed kitchen that also serves meat and dairy, so cross-contamination from shared preparation cannot be excluded. However, the breadth of labelled options and the stated conviction, "Inclusion Without Compromise," indicates genuine staff awareness.

The menu includes multiple fish dishes (smoked salmon, tuna) and clearly labelled vegan/vegetarian items, making pescatarian choices straightforward to identify; the kitchen also serves meat, so it is a shared environment rather than a dedicated pescatarian setup.

GF bread/bun/bagel substitutions are available across most menu items for an upcharge ($2.45 extra), and several dishes are marked GF on the menu (e.g., Falafel Nest Salad, Ruby Next Salad, Seoul Fire Skewers, Bibimbap Dolsot, Crunchy Tofu). The venue describes a 'commitment to vegan and gluten-free menus' as a 'conviction,' but no dedicated kitchen or dedicated fryer is documented, and gluten-containing items (croissants, multigrain bread, dumplings) are prepared in the same kitchen.

Several pestos and sauces are explicitly labelled '(nut-free & dairy free)' and the vegan menu uses coconut hollandaise and vegan cheeses, showing intentional dairy-free preparation for those items; however, dairy (butter croissants, cheddar, cream cheese, hollandaise) is prevalent throughout the standard menu in a shared kitchen.

Multiple menu items explicitly note '(nut-free & dairy free)' pestos and sauces (basil pesto, sun-dried tomato pesto), signalling active nut-free formulation for those components; however, no blanket kitchen nut-free claim or dedicated prep area is documented, and hemp seeds appear widely across the menu as a garnish.

Soy is a significant ingredient across many dishes (Korean BBQ soy sauce, soy chicken, soy-based dipping sauces, tofu, mandu) and is not called out as an allergen on the menu; no soy-free labelling or accommodation policy is mentioned, so soy-avoiders would need to ask staff on a dish-by-dish basis.