Seed oil free restaurants in Iowa
Short answer
34 places in Iowa are reported to cook without seed oils: 25 cook with animal fats or fruit oils — beef tallow, lard, duck fat, ghee, butter, olive, avocado or coconut oil, 9 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.
Cities in Iowa
Elsewhere in Iowa
Towns with fewer than 3 venues do not get their own page, so their entries are listed here.
Liberty Street Kitchen
705 W 1st St, Pella, IA
beef tallowolive oilThe Spire
112 1st St NE, Waverly, IA
beef tallowlardduck fatgheebutterolive oilavocado oilcoconut oilBuffalo Wild Wings
400 S Duff Ave, Ames, IA
beef tallowchainBuffalo Wild Wings
6406 University Ave, Cedar Falls, IA
beef tallowchainBuffalo Wild Wings
2805 NW Arterial, Dubuque, IA
beef tallowchainBuffalo Wild Wings
5001 Sergeant Rd, Sioux City, IA
beef tallowchainBuffalo Wild Wings
1053 Lawrence Dr, Burlington, IA
beef tallowchainBuffalo Wild Wings
2900 S 25th St, Clinton, IA
beef tallowchainBuffalo Wild Wings
3701 Metro Dr, Council Bluffs, IA
beef tallowchainBuffalo Wild Wings
2909 5th Ave S, Fort Dodge, IA
beef tallowchainBuffalo Wild Wings
201 S Clinton St, Iowa City, IA
beef tallowchainOutback Steakhouse
4500 Southern Hills Dr, Sioux City, IA
beef tallowchainOutback Steakhouse
10901 University Ave, Clive, IA
beef tallowchain
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
535 S Duff Ave #101, Ames, IA
peanut oilchainFive Guys
6406 University Ave Ste. C, Cedar Falls, IA
peanut oilchainFive Guys
3450 Dodge St b, Dubuque, IA
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.
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