I just called Dick's Kitchen in Portland, a Paleo restaurant, to see whether they were generally safe for people sensitive to cross-contamination. I was told I probably wouldn't be safe there. They make their own potato buns, which contain wheat flour, and they don't seem to take precautions to prevent cross-contamination from that wheat flour to other surfaces in their kitchen. They do offer gluten-free buns (prepackaged), but I don't understand why they make their own gluten-containing buns. Why not buy locally-baked buns for their hamburgers, if they want a gluteny option for non-paleo eaters?
They go out of their way to offer vegan options on the menu, and yet they can't cater to the gluten-sensitive by simply not baking buns with wheat flour? Do paleo eaters really want buns that contain wheat flour, anyway?
Has anyone here who is sensitive to cross-contamination eaten there? If so, have you ever gotten glutened?