Grillbird

6500 35th Avenue Southwest

$100% GF

Celiac Safety Score

Excellent for Celiac

Grillbird is a rare find for anyone living gluten free in Seattle—this is a 100% dedicated gluten-free facility, and their teriyaki game is truly next level. Every sauce, marinade, and crunchy bite is crafted with celiac safety at the forefront: think dedicated fryers, clearly labeled menus, and separate prep areas that keep rogue crumbs far from your plate. The staff seems genuinely tuned in to the celiac community’s concerns, offering a direct line to the owner for any ingredient questions or mishaps (and, honestly, that peace of mind matters). While a couple of reports mention rare cross-contact slip-ups—like an errant noodle—the overall commitment, transparency, and robust protocols make Grillbird one of the safest and most flavorful spots around for celiacs craving teriyaki comfort.

About This Restaurant

Grillbird is a 100% gluten-free restaurant. You’ll find it at 6500 35th Avenue Southwest in Seattle, WA. Budget-friendly pricing keeps it approachable.

With a Sansglu Celiac Safety Score of 93/100 and a kitchen that never works with wheat, Grillbird is a dependable choice when you need peace of mind. Menu highlights include Rice Bowls, Sesame Chicken, and Grilled Chicken.

Menu Highlights

Rice Bowls
Sesame Chicken
Grilled Chicken
Steak

Celiac Safety Protocols

100% dedicated gluten-free kitchen; no wheat flour on site.
Staff is trained on celiac protocols and cross-contact basics.

Gluten-Free Status

Dedicated gluten-free facility

Staff Training

Team trained on celiac safety

Dedicated Fryer

Shared fryer (avoid fried items)

Know Before You Go

Fried items share a fryer with gluten ingredients—avoid fried dishes if you are sensitive.

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Recent Reviews

Restaurant has a dedicated gluten-free facility and uses separate fryers for gluten and gluten-free items, demonstrating a strong commitment to celiac safety.

Most reviews highlight the restaurant's transparent labeling, knowledgeable staff, and strict cross-contamination protocols, fostering trust among celiac diners.

While the majority of feedback is positive, there are isolated incidents of cross-contamination or mistakes, which the restaurant owner addresses with apologies and assurances of safety measures.