Cafe Vino

Arancini are traditionally coated with breadcrumbs, which contain wheat gluten, and they are fried in a shared fryer that likely handles gluten-containing foods, posing a high cross‑contamination risk.

The dish includes bread, which contains wheat gluten, and is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contamination risk.

The dish includes bread, which contains gluten, and is prepared in a shared kitchen with shared fryers and prep areas, creating a high risk of cross‑contamination.

The dish includes grilled bread, which contains wheat gluten, and is prepared in a shared kitchen with shared fryers and prep surfaces, posing a high risk of cross‑contamination.

The dish includes wonton, which is traditionally made with wheat flour and contains gluten, and it is prepared in a shared kitchen with shared fryers, increasing cross‑contamination risk.

The dish includes focaccia, which is made with wheat flour and contains gluten, making it unsafe for a celiac diet; additionally, the shared kitchen and fryer increase cross‑contamination risk.

The dish includes linguini, a wheat-based pasta, and is prepared in a shared kitchen with shared fryers and prep areas, posing a high risk of gluten cross‑contamination.

The dish is served over linguini, which is wheat-based, and is prepared in a shared kitchen with shared fryers and prep areas, creating a high risk of gluten cross‑contact.

Louie Pizza is almost certainly served on a traditional wheat crust, and the restaurant uses a shared kitchen, fryer, and prep area, creating a high risk of gluten cross‑contact.

The Margherita pizza uses a traditional wheat crust, and the restaurant’s shared kitchen, fryer, and prep areas increase the risk of cross‑contact with gluten.

The pizza crust is made from wheat flour, which contains gluten, and the shared kitchen/fryer increases cross‑contamination risk even if a GF menu exists.

The pizza is made with a standard wheat crust, which contains gluten, and the shared kitchen/fryer environment adds cross‑contamination risk.

The salad contains farro, a wheat grain that is not gluten‑free, and the restaurant uses a shared kitchen and prep area, increasing cross‑contact risk.

The salad contains croutons, which are typically made from wheat bread and are not gluten‑free, and the restaurant uses a shared fryer and prep area, increasing cross‑contamination risk.