The Kitchen

Naturally gluten-free dish at The Kitchen Boulder. This farm-to-table bistro has GF menu options. Shared kitchen — verify with server before ordering.

Naturally gluten-free dish at The Kitchen Boulder. This farm-to-table bistro has GF menu options. Shared kitchen — verify with server before ordering.

Naturally gluten-free dish at The Kitchen Boulder. This farm-to-table bistro has GF menu options. Shared kitchen — verify with server before ordering.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Naturally GF salad ingredients. Ask for GF dressing at The Kitchen Boulder.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

All listed ingredients are naturally gluten‑free, but the dish is prepared in a shared kitchen with a shared fryer and prep area, creating a risk of cross‑contact with gluten‑containing foods.

The dish contains components (herbed goat cheese, honeycomb candy, citrus dressing) that could include hidden gluten ingredients or be prepared on shared surfaces, raising cross‑contamination risk despite the GF menu.

The dish includes Mexican lager, which typically contains barley gluten, and the hot sauce may have wheat-based thickeners; plus shared prep surfaces increase cross‑contact risk.

The listed ingredients contain no gluten, but the restaurant uses shared kitchen equipment and prep areas, which poses a cross‑contamination risk for celiac patients.

The puff shells and sev are typically made with wheat flour, and the shared fryer and prep areas increase cross‑contamination risk, so the dish cannot be considered reliably gluten‑free.

The steak tartare itself is gluten-free, but the chili crunch and chicharrón may contain wheat flour or be fried in a shared fryer, posing cross‑contamination risk in a shared kitchen.

The pecan crust is likely gluten‑free, but the shared kitchen, prep area, and fryer create a risk of cross‑contact with gluten‑containing foods.

The crème brûlée contains no gluten ingredients, but it is prepared in a shared kitchen with shared prep surfaces, which poses a risk of cross‑contamination.

The chicken itself is likely safe, but the hand‑cut fries are cooked in a shared fryer and the black truffle cream may contain hidden gluten thickeners, posing cross‑contamination risks.

The ribeye itself is naturally gluten‑free, but the cowboy butter may contain hidden gluten ingredients (e.g., Worcestershire sauce, flour‑based thickeners) and the shared kitchen/fryer environment poses cross‑contact risk.

The sauce appears gluten‑free, but the dish is prepared in a shared kitchen with shared fryers and prep surfaces, so cross‑contamination with gluten‑containing foods is possible.

Standard gnocchi are usually made with wheat flour, and the restaurant uses a shared kitchen and prep area, so there is a risk of gluten cross‑contact even if they have a GF menu.

The ingredients themselves are gluten‑free, but the dish is prepared in a shared kitchen with a shared fryer that may have been used for breaded items, creating a risk of cross‑contact.