Seed Oil Free Restaurants in Los Angeles

Cooks in: Avocado oil (hot bar and chips)

Premium grocery with a hot bar. Erewhon eliminated seed oils from its hot bar and chips, switching to avocado oil, confirmed by an independent 2024 review. This covers hot bar and chip items; packaged retail products aren't part of this claim. Multiple LA locations.

Cooks in: 100% grass-fed beef tallow (fryers and grill)

Grass-fed, organic-focused kitchen in Venice's Colony Food Hall. Their own site states directly: "We use 100% Grass-Fed & Pasture-Raised Beef Tallow without any additives such as BHT or Deoderizers in our fryers and on the grills," plus organic coconut oil for rice and organic EVOO for some sauces and dressings. Whole-kitchen claim in their own words.

Cooks in: Beef tallow (fries), no seed oils per press coverage

Minimalist grass-fed burger spot serving cheeseburgers, smashburgers, and fries. Their own site is video-only with no crawlable claim text, so this is sourced to two independent, named, dated outlets instead: The Infatuation's review states the fries are "cooked in beef tallow" with "zero seed oils," and a Santa Monica Mirror article (Feb. 5, 2026) confirms "the kitchen avoids seed oils and additives, instead preparing food with traditional fats such as beef tallow," with sauces "made without industrial oils." Neither source names ghee or butter, so that detail is dropped rather than guessed. Locations in Santa Monica and West LA.

Cooks in: No seed oil (specific oils not named)

Indonesian, Singaporean, and Malaysian-inspired Southeast Asian fusion kitchen, originally opened in Beverly Hills with a second location in Culver City. Their own site states directly: "With a commitment to no seed oil and organic food, we ensure our offerings are both wholesome and delicious." A whole-kitchen claim in their own words, though specific replacement oils aren't named.

Cooks in: Avocado oil and olive oil, whole menu

Fox Restaurant Concepts' wellness-focused chain. True Food Kitchen went 100% seed-oil-free chain-wide in February 2025, exclusively cooking with avocado and olive oil across all locations and its full menu. Pasadena and El Segundo locations.

Cooks in: Seed-oil-free kitchen, whole menu (specific replacement oils not named)

Organic cafe and gluten-free bakery in Hermosa Beach, founded 2012 by Chef Amber Caudle. Their own site states directly: "Organic, seed-oil free cafe and gluten free bakery," and "Every dish is crafted with organic, consciously sourced ingredients free of seed oils." A whole-kitchen claim in their own words, though the site doesn't name which specific oils replace seed oils.

Cooks in: EVOO or avocado oil (sauces, marinades, dressings)

Beverly Hills location of a health-forward café chain. Their own menu page states sauces and marinades are made in-house free of seed oils, and salad dressings use EVOO or avocado oil. Doesn't cover every item on the broader menu. Grain bowls, breakfast, and seasonal plates.

Cooks in: Unrefined, non-industrialized oils (specific oils not named)

Silver Lake / Echo Park café built around grain-free, gluten-free cooking. Their site states they "cook with unrefined, non-industrialized oils" but doesn't name specific oils or use the term seed oil. Strong emphasis on sourced proteins and seasonal vegetables. Brunch and all-day menu.

Cooks in: Butter (specific dishes, per independent review)

Ludo Lefebvre's French counter in Hollywood. An independent review confirms the Omelette Petit Trois, escargot, and steak frites béarnaise are made with butter. The restaurant's own site doesn't currently state a broader cooking-oil policy, so the rest of the menu is unconfirmed.

Cooks in: Pork lard (tortillas only)

Sonoran-style tacos. Tortillas are confirmed cooked in traditional pork lard, a heritage technique from northern Mexico. Other menu items' cooking oil isn't confirmed, so this is a claim about the tortillas specifically, not the full kitchen. Downtown and surrounding locations.

Cooks in: Avocado oil, pomace olive oil, and beef tallow (chain-wide)

Upscale steakhouse chain. A named, dated corporate press release (Aug. 19, 2025) quotes Corporate Executive Chef Brendan Collins and Founder/Co-CEO Lee Maen confirming avocado oil, pomace olive oil, and beef tallow replaced seed oils across all salad dressings, sauces, and cooking methods, chain-wide. The claim isn't yet posted on BOA's own site, so it's sourced to the press release and corroborated by The National Provisioner and Beverly Press & Park Labrea News. West Hollywood location.

Cooks in: Beef tallow, butter, and olive oil (per press coverage)

New Eagle Rock steakhouse that replaced the longtime Malbec Market. The Eastsider LA, a named and dated hyperlocal news outlet (May 28, 2026), reports the kitchen cooks without seed oils, using beef tallow, butter, and olive oil. The restaurant's own site is Cloudflare-blocked to automated checks, so this is sourced to the press mention alone rather than a first-party statement.

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 LA locations including Santa Monica, West Hollywood, and Silver Lake.

Cooks in: Olive, avocado, and walnut oil (specific menu items); some items use canola oil

Long-running LA organic juice and kafe chain, 25+ locations citywide. Their own Kafe Menu confirms several dishes made without seed oils: the Roasted Heirloom Cauliflower and Greek Goddess avocado toast are made with olive oil, the Sprouted Garbanzo Hummus and Hummus Garden Salad/Wrap use organic California walnut oil, and the Hail Vegan Chickpea Caesar Salad (the chickpea-base version, not the Gardein-strip wrap) uses avocado oil in both the salad and dressing. This isn't a kitchen-wide policy: the same menu lists canola oil in the Hail Vegan Chick'n Caesar Wrap's Gardein strips and in the Spicy Buffalo Cauliflower's sauce. Listing exactly what's confirmed, not the whole menu.

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 LA locations.