Allergens & Dietary Restrictions

We are able to accommodate many but not all allergen and dietary restrictions, and we want to make sure you are as well informed as possible of our allergens and safe food handling practices.

Due to the nature of having a diverse menu, we are unable to accommodate every severe allergy. Severe allergies and dietary restrictions should always be a conversation between yourself and your server/the kitchen staff.

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Following best practices to reduce the risk of cross-contamination in our prep kitchen and make line:

• All of our fryers are gluten-free.

• All fried items are cooked in Sunflower Oil

• There is a dedicated fryer for items containing meat, dairy and eggs.

• We have a dedicated work surface and cooktop for gluten-containing items such as flour tortillas and hamburger buns.

• We have a separate vegan-friendly cook surface though soy containing foods are prepared on this surface.

• Our protein cook surface is always dairy and gluten-free. 

Please note that all fried items will have trace amounts of soy.

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Dietary Restrictions:

• We are able to accommodate most dietary restrictions by excluding or substituting ingredients in dishes.

• We are not able to exclude ingredients in sauces or items prepared ahead of time.

• We are able to accommodate dietary restrictions such as nightshade and raw onion sensitivities by excluding ingredients, but those dishes are still prepared on the same cooking surface.  

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Gluten Free Dietary Restrictions and Gluten Allergies:

While many of our desserts and cakes are gluten-free and dairy-free (i.e. Coyote Kitchen is NOT a 100% gluten-free restaurant and we cannot absolutely guarantee that guests with extremely severe gluten allergies will not have an adverse reaction.

do have several items and dishes we prepare in our kitchen and bakery that contain gluten.  Additionally we make and prepare some desserts in our bakery that contain wheat, dairy, eggs, grounnuts and treenuts.  

We utilize strict cleaning and sanitizing protocols to avoid cross contamination, have an air purifier in the bakery to reduce the amount of gluten in the air, and bake gluten-free desserts on separate days from those containing gluten.