Nope we can't be sure that we can eat there safely. However, they do have some other options. Here is a nice letter they sent me.
Unlike most of our competitors, we serve pizza and cookies...both of which we make from scratch... This means that we carry 2 kindsof flour and our mixer is constantly mixing 3 kinds of pizza dough andcookies. Those prep areas are not separated from other production areasand as a result, there is flour in the air and potentialcross-contamination is almost assured. Also, we do not have training programs in place that teach thenuances of gluten free requirements and affects. All that being said... there are menu selections that could beconsidered free of gluten ingredients... all of our dressings are glutenfree, as are many of our meats... Steaks, Ham, Turkey, Canadian Bacon,chicken wings, pepperoni, sausage & salami. Vegetables and salad mixesare also appropriate selections. As an individual who is sensitive tothe details of gluten-free living... Guests can certainly come in andtailor meals, based on ingredients known to be gluten-free... bun-lessburgers, corn chip nachos, steak, salad, veggies, and dressings. We arevery good at providing special orders upon request, but at this time itwould be inappropriate, given our homemade pizza position, to encourageGluten Intolerant folks to make us a gluten free destination throughspecial menuing.
I hope this helps explain our place in the industry, please contact meback if you have additional questions or requests... We would love toprovide a special menu but, as long as our kitchens are focused onhomemade pizza dough... flour/gluten cross contamination is certainlymore possible than in establishments without pizza. Mike ThomDirector of Culinary Research & DevelopmentOld Chicago Restaurants Inc.Division of Rock Bottom Restaurants Inc.17 Year Team Membermthom@rockbottom.com