RMBL Dining

NOTICE:

Due to our inability to consistently guarantee the FDA's definition of gluten-free (less than 20 parts per million), we will no longer be labeling our products with the (GF) label. There is too much inherent risk of cross-contamination in our small, busy kitchen to continue using the label in good faith.

Will will continue to make every effort to avoid cross-contamination in our product. Nothing will be changing in our food-handling practices - our food will be just as safe and free from cross-contamination as it was before. We are just working to be more honest and accurate with our labeling.

Moving forward, as usual, any food with added gluten (flour, pasta, etc.) will be labeled with a "W". Anything without a "W" listed has no added gluten but still may contain traces of gluten.

Please feel free to ask the kitchen staff if you have any questions/comments/concerns about a particular dish.