I am celiac. I asked like 5 times if it was possible to make anything gluten-free, and the team said yes it was. Then they said it was not gluten-free once they brought the dish. Then they said they made it gluten-free. Then I got a reaction.
Don't get me wrong, the food was reeeally tasty. The allergy control can be done waaaay better though, starting with understanding how food intolerances and allergies work, learning how to work with the foods causing them and how NOT to do thag, and tagging everything in the menu with surgical precision, accounting for any traces.