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[quote=Anonymous][quote=Anonymous]Onion rings and corn fritters seem like things that would have dairy in the batter. how else would they make the batter if not with milk or buttermilk? if you google both recipes, both include milk. not blaming this person since it is clearly the restaurant's fault but seems like two menu items that would increase the risk. [/quote]

They can use beer in the batter instead of milk and I’d think that’s what they’d use  with the onion rings, although they aren’t marked as vegan on the menu so that does suggest dairy.   Irish restaurants are typically good for GF because so many Irish are gluten intolerant or celiac but I would think Irish would be terrible for dairy free as the Irish consume dairy like air.  Especially if it wasn’t marked as vegan, I’d assume dairy.

My dad has a serious allergy so I grew up with him interrogating wait staff and chefs about ingredients. He’s had chefs bring him to the back kitchen to ask him about ingredients.  I’ve called ahead to talk to chefs and translated in a couple different languages.  He’s been to the ER a couple times and it was in tourist places with well respected but very busy large restaurants.  Celebrity chef type places where I suspect there are a lot of layers in the back kitchen.  Cruises are usually really good because no one wants an emergency on the boat.  [/quote]

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