Taste Local

The restaurant uses a shared kitchen, fryer, and prep area, so even though the bread is labeled GF, cross‑contamination from shared equipment or a batter made with wheat flour is possible.

While the greens and most dressings are naturally gluten‑free, the shared kitchen and prep areas mean the salad could be exposed to gluten via contaminated utensils, surfaces, or hidden gluten in dressings or toppings like croutons.