Gluten-Free and Vegetarian Options at 12 Hawks: A Diner's Guide

Customer Service
Aug 29
3 min read

Short answer: a bar and grill menu built around burgers, wings and steak isn't a dedicated gluten-free or vegetarian kitchen, but there are real options if you know what to ask for. This guide covers what usually works, what to watch out for, and how to order without slowing down your table.

What "gluten-free friendly" actually means here

A gluten-free friendly menu is not the same as a certified gluten-free kitchen. Fryers are shared. Grills cook buns next to bunless patties. Sauces sometimes have flour or malt vinegar as a thickener. If you have celiac disease, not just a sensitivity, tell your server plainly and ask which items are prepared separately. If you have a milder intolerance, you have more room to work with.

Grilled proteins without breading (chicken breast, salmon, steak) are usually the safest starting point.
Salads without croutons, ordered with dressing on the side, let you control what touches the greens.
Burgers can often be served without a bun, wrapped in lettuce, or on a gluten-free bun if one is stocked that day.
Skip anything fried unless the kitchen confirms a dedicated fryer or oil, since cross-contact is common.

Vegetarian options: what to expect

A grill-heavy menu leans meat, but most kitchens like this can put together a real vegetarian plate if you ask specifically rather than hoping the menu spells it out.

Cheese quesadillas, veggie sandwiches, and side salads are common builds that don't require a special order.
Ask if the veggie burger patty (if offered) is cooked on a separate part of the grill, away from beef.
Loaded fries or nachos can go vegetarian if you ask for no meat and confirm the beans or chili base doesn't contain meat stock.
Sides like coleslaw, mac and cheese, or a baked potato can round out a plate when the entrée list is thin on vegetarian mains.

Vegan diners have it harder here. Cheese, butter, and ranch show up in a lot of side dishes by default, so ask for substitutions rather than assuming.

How to order without holding up the kitchen

Bar and grill kitchens move fast during dinner rush and during game broadcasts, so vague requests slow everyone down. Be specific and early.

Tell your server about allergies or restrictions when you sit down, not after the order goes in.
Ask one direct question: "Can this come without the bun?" or "Is there meat stock in the beans?" Specific questions get specific answers.
If you're not sure what's safe, ask to see the current menu with full item descriptions rather than guessing from memory or an old visit.
Kids' plates are usually simpler and easier to modify than adult platters, which helps if you're ordering for a mixed-diet family table.

Timing your visit

If you want a calmer conversation with your server about substitutions, avoid the loudest rush hours. Weeknight happy hour, typically the slower stretch before dinner crowds arrive, is a good window, and the happy hour deals and timing breakdown covers exactly when that slower window runs. Weekends during a big game are the opposite: fast, loud, and not the time for a long back-and-forth about sauce ingredients. Plan your dietary questions for a quieter meal if you can.

Honest tradeoffs

Be realistic about a few things:

Fried items carry the highest cross-contact risk. If gluten is a medical issue, order grilled or baked instead.
Vegetarian options exist but aren't always listed as a separate menu section, so you may need to ask for a modified version of an existing dish.
Sauces and dressings are the most common hidden source of gluten or animal products. When in doubt, ask for it on the side or skip it.
Portion and ingredient availability can shift day to day, so what worked last visit isn't guaranteed this visit. Asking again costs nothing.

Planning around hours

One more practical note: check the day of the week before you go. If Tuesday is part of your plan, read why the doors are closed that day and how to plan around it so you're not showing up to a locked door with a hungry table.

At 12 Hawks, none of this is complicated, it just takes asking the right question at the right time. Tell your server what you need, ask about the specific dish you want, and give the kitchen a chance to work with you instead of guessing on your own.