The Winery Restaurant

While the steak itself is naturally gluten‑free, the restaurant uses a shared kitchen and fryer, so there is a risk of cross‑contamination from gluten‑containing foods cooked in the same oil or on shared surfaces.

The restaurant has a separate GF prep area and the chef confirms the pasta is GF, but the shared kitchen and fryer increase the risk of cross‑contamination from gluten‑containing foods.

While the roasted vegetables are naturally gluten‑free, the restaurant uses a shared kitchen and fryer, so the herb oil could be cooked in the same oil as gluten‑containing items or the vegetables could contact shared surfaces, raising cross‑contamination risk.