Black+Haus Tavern

The restaurant uses a shared fryer and a shared kitchen, which raises cross‑contamination risk, especially from fried toppings or sauces that may contain hidden gluten. While the bun is labeled GF and the prep area is separate, house toppings and condiments could still introduce gluten.

While the beers are labeled gluten‑free, the tavern uses a shared kitchen and fryer, and the bar may serve regular beers from the same taps or use shared glassware, creating a cross‑contamination risk.

The sandwich uses GF bread prepared separately, but the shared kitchen and fryer increase the chance of cross‑contact, and some fillings or condiments may contain hidden gluten.