Explorado Market

The restaurant uses a dedicated gluten‑free kitchen and a dedicated fryer, and the donuts are made with gluten‑free ingredients (gluten‑free dough, sugar glaze), minimizing cross‑contact risk.

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.

The restaurant uses a dedicated gluten‑free kitchen, separate fryer, and distinct prep area, and the scones are listed on the GF menu, minimizing cross‑contamination risk.

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

The restaurant has a dedicated gluten‑free kitchen, fryer, and prep area, which greatly reduces cross‑contact risk, but shared serving utensils or storage could still introduce gluten.

The restaurant uses a dedicated gluten‑free kitchen, separate prep area, and a dedicated fryer, which greatly minimizes cross‑contamination risk for the gluten‑free cookies.

The restaurant uses a dedicated gluten‑free kitchen, separate prep area, and a dedicated fryer, which minimizes cross‑contamination risk for the mini gluten‑free cupcakes and frosting.

The restaurant uses a dedicated gluten‑free kitchen, separate prep area, and a dedicated fryer, and the item is listed on their GF menu, indicating it is prepared without gluten-containing ingredients.

The restaurant uses a dedicated gluten‑free kitchen, separate prep area, and a dedicated fryer, and the cheesecake is listed as gluten‑free with a GF crust, minimizing cross‑contact risk.

An Americano is simply espresso diluted with hot water, containing no gluten ingredients, and the restaurant uses a dedicated gluten‑free kitchen and equipment, minimizing cross‑contact.

Bone broth is naturally gluten‑free, but it can contain hidden gluten ingredients (e.g., soy sauce, wheat‑based seasonings) and may be cooked in shared stock pots even in a dedicated GF kitchen.

Espresso and milk are naturally gluten‑free, but the espresso machine may be shared with flavored syrups or other drinks that could contain gluten, posing a cross‑contamination risk.

Cold brew coffee is naturally gluten‑free and contains only coffee, water, and ice, with no gluten‑containing ingredients or additives.

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

Coffee beans are naturally gluten‑free, and the restaurant prepares it in a dedicated gluten‑free kitchen with separate equipment, minimizing cross‑contamination risk.

Espresso is a pure coffee extract with no ingredients that contain gluten, and the restaurant has a dedicated gluten‑free kitchen and equipment.

A Flat White is made solely from espresso and micro‑foamed milk, both naturally gluten‑free, and the restaurant uses a dedicated gluten‑free kitchen and prep area.

The tea, milk, and typical chai spices are naturally gluten‑free, but pre‑mixed spice blends can be processed on shared equipment and may contain trace gluten.

The iced matcha is simply brewed green tea served over ice, and the restaurant has a dedicated gluten‑free kitchen and prep area, minimizing cross‑contact risk.

Espresso and steamed milk are naturally gluten‑free, but the espresso machine may be shared with non‑GF drinks that use flavored syrups or other additives containing gluten, posing a cross‑contact risk.

Earl Grey tea, steamed milk, and vanilla are naturally gluten‑free, and the restaurant uses a dedicated gluten‑free kitchen and prep area, minimizing cross‑contact.

Matcha powder is naturally gluten‑free, but the whisking process may use shared utensils or surfaces that could introduce gluten cross‑contact.

Steamed milk and vanilla are naturally gluten‑free, and the restaurant uses a dedicated gluten‑free kitchen and separate prep area, minimizing cross‑contamination risk.

Tea is naturally gluten‑free, and the restaurant uses a dedicated gluten‑free kitchen and prep area, minimizing cross‑contamination risk.

The restaurant uses a dedicated gluten‑free kitchen, fryer, and separate prep area, and the item is served on certified gluten‑free bread, minimizing cross‑contact risk.

The restaurant uses a dedicated gluten‑free kitchen, separate prep area, and a dedicated fryer, minimizing cross‑contamination risk for the GF focaccia.