Firebird Restaurant

The chicken is battered with a gluten‑free coating, but it’s cooked in a shared fryer that may contain gluten residue from non‑GF items, creating a cross‑contamination risk.

While the greens are naturally gluten‑free, the house vinaigrette may contain hidden gluten (e.g., malt vinegar, soy sauce) and could be prepared in a shared prep area, posing cross‑contamination risk.

The restaurant uses a shared fryer, which can transfer gluten particles from non‑GF items to the fried chicken even if the breading and bun are certified gluten‑free. Hidden gluten could also be present in seasoning or sauces used during preparation.

Tater tots are typically fried in a shared fryer, which can retain gluten residue from breaded or battered items, creating a cross‑contamination risk; the potatoes themselves are gluten‑free but hidden gluten can come from any coating or seasoning.