seedeats

confidence 0.70 ·

Insider-led, Owner, chef, staff, or a close friend or family member needs to avoid this allergen themselves; kitchen practice reflects that.

Co-owned by a gluten-intolerant wife, giving an insider-led focus on gluten-free. Menu items are clearly marked GF, staff are knowledgeable about cross-contamination, and the venue makes its own gluten-free bread. However, it is not a dedicated gluten-free facility and shares a kitchen, so cross-contamination risk remains. Multiple coeliac diners report positive experiences, though one symptomatic celiac reported moderate-to-severe symptoms.