Tavern Underground

The restaurant uses a shared kitchen and prep area, so even though they have a dedicated fryer and a GF menu, cross‑contact with gluten‑containing foods is possible, and the exact dessert ingredients are unknown until you ask.

The chicken is fried in a dedicated GF fryer, which reduces oil cross‑contamination, but the shared prep area means the batter could be mixed with gluten‑containing ingredients or come into contact with contaminated surfaces.

The fries are cooked in a dedicated gluten‑free fryer, which greatly reduces the risk of cross‑contamination during frying, but the shared prep area and any seasonings or oil drips could still introduce gluten.

Corn tortillas are naturally gluten‑free, but the shared prep area and potential use of wheat‑based sauces or seasonings in the fillings create a cross‑contamination risk for celiac diners.