Seed oil free restaurants in South Carolina
Short answer
92 places in South Carolina are reported to cook without seed oils: 60 cook with animal fats or fruit oils — beef tallow, lard, duck fat, ghee, butter, olive, avocado or coconut oil, 32 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 South Carolina
Elsewhere in South Carolina
Towns with fewer than 3 venues do not get their own page, so their entries are listed here.
Black Rooster
201 Meeting St, West Columbia, SC
beef tallowRefuel
100 Vienna St, Abbeville, SC
beef tallowOutback Steakhouse
160 Aiken Mall Dr SW, Aiken, SC
beef tallowchainOutback Steakhouse
110 Interstate Blvd, Anderson, SC
beef tallowchainOutback Steakhouse
3901 Grandview Dr, Simpsonville, SC
beef tallowchainOutback Steakhouse
945 Factory Shops Blvd, Gaffney, SC
beef tallowchainOutback Steakhouse
454 By-pass 72 NW, Greenwood, SC
beef tallowchainOutback Steakhouse
3270 US-17 BUS, Murrells Inlet, SC
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
1909 Whiskey Rd, Aiken, SC
peanut oilchainFive Guys
3501 Clemson Blvd, Anderson, SC
peanut oilchainFive Guys
3908 Grandview Dr, Simpsonville, SC
peanut oilchainFive Guys
1852 SC-160, Fort Mill, SC
peanut oilchainFive Guys
1488 W Wade Hampton Blvd, Greer, SC
peanut oilchainFive Guys
11 Palmetto Bay Rd, Hilton Head Island, SC
peanut oilchainFive Guys
8374 Charlotte Hwy, Indian Land, SC
peanut oilchainFive Guys
1795 US-17, Mount Pleasant, SC
peanut oilchainFive Guys
13450 Clemson Blvd, Seneca, SC
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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