Eating out

Seed oil free restaurants in Pittsburgh, PA

Short answer

13 places in Pittsburgh, PA are reported to cook without seed oils: 8 cook with animal fats or fruit oils — beef tallow, lard, duck fat, ghee, butter, olive, avocado or coconut oil, 5 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.

  • Centred Coffee & Wellness

    5408 Centre Avenue, Pittsburgh, PA

    gheebutteravocado oil

  • Good L'Oven Cookie Shop

    322 Sewickley Oakmont Rd, Pittsburgh, PA

    butter

  • Buffalo Wild Wings

    3469 William Penn Hwy, Pittsburgh, PA

    beef tallowchain

  • Buffalo Wild Wings

    480 Home Dr, Pittsburgh, PA

    beef tallowchain

  • Popeyes Louisiana Kitchen

    7 Landings Dr, Pittsburgh, PA

    beef tallowchain

  • Popeyes Louisiana Kitchen

    3420 William Penn Hwy, Pittsburgh, PA

    beef tallowchain

  • Popeyes Louisiana Kitchen

    2010 Wharton St, Pittsburgh, PA

    beef tallowchain

  • Popeyes Louisiana Kitchen

    6288 Steubenville Pike, Pittsburgh, PA

    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

    1029 Freeport Rd, Pittsburgh, PA

    peanut oilchain

  • Five Guys

    117 S Bouquet St, Pittsburgh, PA

    peanut oilchain

  • Five Guys

    Fourth Ave, Pittsburgh, PA

    peanut oilchain

  • Five Guys

    324 McHolme Dr, Pittsburgh, PA

    peanut oilchain

  • Five Guys

    5207 Liberty Ave Suite 101, Pittsburgh, PA

    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 Pennsylvania

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