The Warehouse Restaurant

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.

Blackening spice blends often contain wheat flour as a binder, and the shared kitchen and pan‑searing process increase cross‑contamination risk.

Although the breading is prepared gluten‑free, the shared fryer and prep area create a high risk of cross‑contact with gluten‑containing foods.

The oysters themselves are naturally gluten‑free, but the accompanying cocktail sauce often contains ingredients like Worcestershire sauce or soy sauce that may have gluten, and it could be prepared in a shared kitchen environment.

Fresh strawberries are naturally gluten‑free, but they are prepared in a shared kitchen with shared prep surfaces, so there is a risk of cross‑contact with gluten‑containing foods.

Traditional caramel custard typically contains only milk, eggs, sugar, and vanilla, which are naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, so cross‑contact with gluten‑containing foods is possible.

Crab cakes often contain breadcrumbs, flour, or other thickeners that may include gluten, and the shared fryer poses a cross‑contamination risk even if a GF menu exists.

Seafood itself is naturally gluten‑free, but the restaurant uses a shared kitchen, fryer, and prep area, so cross‑contact with gluten‑containing foods is possible.

While the pork chop is grilled and not breaded, the shared kitchen and grill present a risk of cross‑contact, and the seasoning may contain hidden gluten.

The étouffée sauce traditionally uses a flour‑based roux, and the shared fryer and prep areas increase the risk of cross‑contact with gluten‑containing foods.

The Diane sauce often contains wheat flour as a thickener and Worcestershire sauce, which can include malt vinegar (gluten). Shared kitchen equipment also raises cross‑contamination risk.

The spicy pecan crust likely contains no wheat, but the restaurant uses a shared kitchen and prep area, so cross‑contact with gluten‑containing foods is possible and the crust ingredients aren't confirmed gluten‑free.

The veal porterhouse steak itself contains no gluten ingredients, but the restaurant uses a shared kitchen, grill, and prep surfaces, which can lead to cross‑contact with gluten‑containing foods.

The shrimp are likely breaded and fried in a shared fryer, and Cajun seasoning often contains wheat flour, creating a risk of gluten cross‑contamination despite a GF menu.

The salad itself is naturally gluten‑free, but shared prep surfaces, a shared fryer, and the vinaigrette could contain hidden gluten (e.g., malt vinegar, soy sauce) or cross‑contamination from fried items.