Brues Alehouse Brewing

The steak and greens are naturally gluten‑free, but the shared prep area and potential hidden gluten in dressings or toppings (e.g., croutons, marinades) pose a cross‑contamination risk.

The restaurant uses a shared prep area, so the grilled chicken and house toppings could have contacted gluten-containing foods, and the toppings may include hidden gluten (e.g., sauces or seasonings). While the bun is labeled GF and the fryer is dedicated, cross‑contact risk remains.

While the fries are cooked in a dedicated gluten‑free fryer, the shared prep area could introduce gluten via seasoning or cross‑contact with other foods, so there is a moderate risk of contamination.