Kona Grill Greenwood Village

Edamame is steamed and not fried, reducing gluten exposure, but the shared kitchen environment means there is still a chance of cross‑contact from surfaces or shared seasoning containers.

The shared fryer could expose the calamari to gluten from other fried items, and the spicy motoyaki sauce likely contains soy sauce or other gluten‑based ingredients unless specifically labeled gluten‑free.

The ribeye itself is naturally gluten‑free, but the crispy garlic fingerlings are likely coated with seasoning and fried in a shared fryer, posing cross‑contamination risk.

The steak itself is likely gluten‑free, but the sweet chili sauce may contain soy sauce or other wheat‑based ingredients, and the shared fryer could cause cross‑contamination from gluten‑containing foods.

Motoyaki sauce typically contains soy sauce, which often includes wheat, and the dish is prepared in a shared fryer that could introduce cross‑contamination from gluten‑containing foods.

The almond ramen crunch likely contains wheat noodles and the sweet‑soy dressing probably uses soy sauce, which traditionally contains gluten, posing a risk of cross‑contamination.

The fries are prepared in a shared fryer, which can cause cross‑contamination with gluten‑containing foods, though the separate prep area reduces risk for the seasoning.

Whipped potatoes are typically just potatoes, butter, milk, and seasonings, and are prepared in a separate prep area, but the restaurant uses a shared kitchen which could lead to cross‑contact with gluten‑containing foods.

Miso paste often contains barley or wheat, and the restaurant uses a shared kitchen and fryer, so there is a risk of gluten cross‑contact even though the other ingredients are naturally gluten‑free.

The California roll base often contains imitation crab (surimi) that includes wheat starch, and the shared fryer and kitchen increase cross‑contamination risk; gluten‑free soy sauce must also be requested.