The Post Chicken & Beer

The restaurant uses a shared kitchen and fryer, so the GF bun could be exposed to gluten via shared prep surfaces, toasting equipment, or oil, and hidden gluten may be present in sauces or toppings on the sandwich.

The donuts are labeled gluten‑free but are cooked in a shared fryer, which can transfer gluten particles from other foods fried in the same oil, posing a cross‑contamination risk for celiacs.

The chicken is breaded with a gluten‑free coating, but it’s cooked in a shared fryer that likely handles regular breaded items, creating a high risk of cross‑contamination from residual gluten particles in the oil.

The fries are cooked in a shared fryer that also handles breaded or battered gluten foods, so gluten particles can transfer onto the fries, posing a cross‑contamination risk for celiac disease.