Eating out

Seed oil free restaurants in Boston, MA

Short answer

13 places in Boston, MA are reported to cook without seed oils: 10 cook with animal fats or fruit oils — beef tallow, lard, duck fat, ghee, butter, olive, avocado or coconut oil, 3 fry in peanut oil. Each entry reflects what the venue has been reported to use rather than an inspection, so call ahead before you rely on it.

Cooking with animal fats and fruit oils

Beef tallow, lard, duck fat, ghee, butter, olive, avocado or coconut oil — the fats a kitchen chooses deliberately, and the clearest signal available from outside it.

  • Pink Carrot

    115 Salem St, Boston, MA

    olive oil

  • Woods Hill Pier 4

    300 Pier 4 Blvd., Boston, MA

    beef tallowolive oil

  • sweetgreen - 300 Cambridge St

    300 Cambridge St 1 l, Boston, MA

    olive oilchain

  • sweetgreen - 47 Northern Ave

    47 Northern Ave, Boston, MA

    olive oilchain

  • sweetgreen - 659 Boylston St

    659 Boylston St, Boston, MA

    olive oilchain

  • sweetgreen - 87 Summer St

    87 Summer St, Boston, MA

    olive oilchain

  • sweetgreen - Boylston St

    800 Boylston St, Boston, MA

    olive oilchain

  • sweetgreen - Brookline Ave

    132 Brookline Ave, Boston, MA

    olive oilchain

  • sweetgreen - Harrison Ave

    354 Harrison Ave, Boston, MA

    olive oilchain

  • sweetgreen - Longwood Ave

    360 Longwood Ave, Boston, MA

    olive oilchain

Frying in peanut oil

Peanut is a legume rather than a seed, so peanut-oil fryers appear on most seed-oil-free lists. The oil is still roughly a third linoleic acid, and opinion in the seed-oil-free community is genuinely split on it — which is why these venues are counted separately here rather than folded into the number above.

  • Five Guys - Allston

    1223 Commonwealth Ave, Boston, MA

    peanut oilchain

  • Five Guys - Huntington Plaza

    263 Huntington Ave, Boston, MA

    peanut oilchain

  • Five Guys - Summer Street

    58 Summer St, Boston, MA

    peanut oilchain

What to ask before you order

A kitchen can change supplier without changing its menu, and a venue that roasts in tallow may still fry in something else. Four questions settle it in about ten seconds:

  • What do you fry in? — the fryer is where the volume is, and it is often a different fat from the grill.
  • Is the dressing or sauce made in house? — bought-in dressings and mayo are almost always canola or soybean.
  • Are the buns or tortillas baked here? — bakery goods are a common hidden source.
  • Do you cook the vegetables in butter or oil? — the answer is frequently a blend.

How to read this list. Each entry reflects what the venue has been reported to cook with. It is not a certification, nobody has inspected these kitchens on your behalf, and menus and suppliers change — treat it as a shortlist to call, not a guarantee. The four questions above are worth asking even when a place is listed here.

Elsewhere in Massachusetts

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