Seed oil free restaurants in St. Louis, MO
Short answer
13 places in St. Louis, MO are reported to cook without seed oils: 9 cook with animal fats or fruit oils — beef tallow, lard, duck fat, ghee, butter, olive, avocado or coconut oil, 4 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.
Pizzeoli’s Wood Fired Pizza
1928 S 12th St, St. Louis, MO
beef tallowolive oilcoconut oilBuffalo Wild Wings - S County Center Way
570 S County Center Way, St. Louis, MO
beef tallowchainSteak n Shake
10911 New Halls Ferry Road, St. Louis, MO
beef tallowchainSteak n Shake
8609 Watson Road, St. Louis, MO
beef tallowchainSteak n Shake
11035 Bellefontaine, St. Louis, MO
beef tallowchainSteak n Shake
3226 Telegraph Road, St. Louis, MO
beef tallowchainSteak n Shake
1253 Hampton Avenue, St. Louis, MO
beef tallowchainSteak n Shake
9550 Natural Bridge, St. Louis, MO
beef tallowchainSteak n Shake
4640 Chippewa, St. Louis, MO
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 - Creve Coeur
790 N New Ballas Rd, St. Louis, MO
peanut oilchainFive Guys - Lindell Marketplace
4183 Lindell Blvd, St. Louis, MO
peanut oilchainFive Guys - Richmond Heights
1778 S Hanley Rd, St. Louis, MO
peanut oilchainFive Guys - S Lindbergh Blvd
6900 S Lindbergh Blvd, St. Louis, MO
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 Missouri
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