Seed oil free restaurants in Mississippi
Short answer
39 places in Mississippi are reported to cook without seed oils: 31 cook with animal fats or fruit oils — beef tallow, lard, duck fat, ghee, butter, olive, avocado or coconut oil, 8 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 Mississippi
Elsewhere in Mississippi
Towns with fewer than 3 venues do not get their own page, so their entries are listed here.
Cafe la Fleur
313 N Magnolia St, Laurel, MS
beef tallowGlory Bound Gyro Co.
1107 Government St, Ocean Springs, MS
beef tallowJust Vanilla Bake Shop
622 Duling Ave, Jackson, MS
butterolive oilThe Lady May
708 Washington Ave, Ocean Springs, MS
beef tallowlardbutterWild Cultures Sourdough Bakery
127 W Commerce St, Hernando, MS
butterolive oilavocado oilBuffalo Wild Wings
15530 Daniel Blvd, Gulfport, MS
beef tallowchainBuffalo Wild Wings
1826 Jefferson St, Laurel, MS
beef tallowchainBuffalo Wild Wings
114 US-11, Meridian, MS
beef tallowchainBuffalo Wild Wings
808 Lake Harbour Dr, Ridgeland, MS
beef tallowchainBuffalo Wild Wings
2001 Hwy 45 N, Columbus, MS
beef tallowchainBuffalo Wild Wings
7995 Craft-Goodman Frontage Rd, Olive Branch, MS
beef tallowchainBuffalo Wild Wings
703 Spring St, Starkville, MS
beef tallowchainOutback Steakhouse
111 S Frontage Rd, Meridian, MS
beef tallowchainSteak n Shake
Harrah 's Gulf Coast Hotel &Casino, Biloxi, MS
beef tallowchainSteak n Shake
300 Riverwind Drive, Pearl, MS
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
10495 US 49, Gulfport, MS
peanut oilchainFive Guys - Renaissance at Colony Park
1000 Highland Colony Pkwy, Ridgeland, MS
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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