Hops and Pie Edgewater

Garlicky Cheese Bread is made from wheat flour, so it inherently contains gluten, and the shared fryer adds cross‑contamination risk.

The burger is served on a soft roll that likely contains wheat, and the fries are cooked in a shared fryer, creating a high risk of gluten cross‑contact.

Bread pudding is traditionally made with regular bread, which contains gluten, and the restaurant uses a shared kitchen and fryer, increasing cross‑contact risk.

The dish uses Rice Krispies, which contain wheat and are not gluten‑free, and the restaurant operates in a shared kitchen with cross‑contact risks.

The Italian Grinder is served on a traditional grinder roll, which contains wheat gluten, and the shared kitchen/fryer environment adds cross‑contamination risk for celiac patients.

The Slice of the Day is a regular pizza slice, which almost certainly uses a wheat-based crust and is prepared in a shared kitchen where cross‑contact with gluten-containing ingredients is likely.

The sourdough crust is made with wheat flour, which contains gluten, and the restaurant uses a shared kitchen and fryer, increasing cross‑contamination risk.

The pizza uses a sourdough crust, which is made from wheat flour and contains gluten, and the restaurant’s shared kitchen and equipment increase cross‑contact risk.

The sourdough crust is made with wheat flour, so it contains gluten, and the shared kitchen environment poses a cross‑contact risk.

The sandwich uses sourdough bread (contains wheat) and likely includes miso, gochujang, and possibly soy sauce, all of which can contain gluten; plus it’s prepared in a shared kitchen with a shared fryer, increasing cross‑contamination risk.

The Krunch Wrap Superior uses a crunchy flour tortilla, which contains wheat gluten, and it is likely fried in a shared fryer that also handles gluten‑containing foods, posing a cross‑contamination risk.

The fries are described as "crispy battered," which typically uses wheat flour and therefore contains gluten; additionally, they are cooked in a shared fryer, posing cross‑contamination risk.

The fries are described as "crispy battered," which typically uses wheat flour, and they are cooked in a shared fryer, creating a high risk of gluten cross‑contact.