Seed Oil Free Restaurants in Boston

Cooks in: Extra-virgin olive oil (all pizzas)

Roman-style pizza and panini spot in East Boston. Their own site states, "All of our pizzas are made with 100% imported Italian flour, sea salt, and extra virgin olive oil," a whole-category claim covering every pizza on the menu. Paninis and other items aren't covered by this specific claim.

Cooks in: Extra-virgin olive oil (Lemon Olive Oil Cake only)

Multi-location Boston bakery and cafe chain. Their own menu names extra virgin olive oil for one item, the Lemon Olive Oil Cake ("a refreshing breakfast cake made with extra virgin olive oil, lemon, yogurt and almonds"). No broader kitchen-wide oil claim is stated.

Cooks in: Tallow (Fried Brussels Sprouts, peanuts component only)

Harvard Square shared-plates restaurant. Their own menu names "Tallow Fried Peanuts" as a component of the Fried Brussels Sprouts dish. Only this one dish is confirmed; the rest of the menu isn't covered by a broader seed-oil claim.

Cooks in: DOP extra-virgin olive oil, confirmed for one dish only

Upscale North End Italian restaurant in a restored brownstone. Their own menu names DOP extra-virgin olive oil from Lazio for the Tuna Tartare; no other dish or general kitchen policy is specified. Handmade pastas, regional Italian cuisine, seasonal menu.

Cooks in: Extra-virgin olive oil and avocado oil (roasted proteins/vegetables)

Salad and grain bowl chain. Sweetgreen switched to EVOO and avocado oil for roasted proteins and vegetables, per the CEO's public statement and reporting. Dressings and toppings aren't confirmed under this claim. Multiple Boston locations including Back Bay and Cambridge.

Cooks in: Olive oil (Crazy Feta dip only); falafel/pita chips/pita crisps fried in canola oil

Mediterranean fast-casual chain. Cava's own 2017 statement to the Vegetarian Resource Group confirms falafel, pita chips, and pita crisps are fried in canola oil. The only item Cava's current published ingredients page names olive oil for is the Crazy Feta dip; hummus, harissa, tzatziki, and the grilled proteins aren't broken out by oil type in anything Cava has published. Multiple Boston area locations.

Cooks in: Grass-fed ghee and olive oil, whole kitchen

Indian-inspired cafe in East Cambridge. Their own site states directly, "We cook exclusively with grass-fed ghee and olive oil, avoiding all refined and hydrogenated seed oils for healthier, more flavorful meals," a whole-kitchen claim, not one dish.

Cooks in: Organic, cold-pressed extra-virgin olive oil and raw toasted sesame oil

Health-focused cafe chain with Kendall Square and Central Square locations. Their own site states they prioritize "organic, cold-pressed, and minimally processed oils such as extra virgin olive oil and raw toasted sesame oil" and have "always been a place to enjoy a meal free of industrially processed seed oils." Their own stance stops short of a blanket ban on seed oils generally, so treat this as a strong clean-oil claim rather than an absolute one.

Cooks in: Beef tallow (French fries and Fresh Jumbo Wings only)

East Boston pizzeria. Their own online ordering menu lists "French Fries (Fried in Beef Tallow)" by name, and describes the Fresh Jumbo Wings as triple-cooked, braised, then "deep fried in beef tallow" before finishing in the brick oven. Only these two items are confirmed; the pizzas and everything else on the menu aren't covered by this claim.

Cooks in: Zero Acre oil, whole kitchen

Bakery and cafe in Newton. Their own site states, "We had originally switched to organic canola oil, but now we have an even better option," naming Zero Acre oil, a fermentation-derived non-seed cooking oil, as their current standard across the kitchen.