Seed Oil Free Restaurants in Phoenix

Cooks in: Ghee, EVOO, avocado oil, and beef tallow (frying), whole kitchen

North Scottsdale breakfast and brunch spot. Their own site states directly, "We are committed to health-forward cooking practices and will only use ghee, EVOO and avocado oil and beef tallow for frying," and separately confirms their signature potatoes are cooked in 100% beef tallow. A whole-kitchen, named-fat claim.

Cooks in: Beef tallow (fryer, steak fries)

Scottsdale all-day cafe and market. A named DiningOut piece quotes chef and owner Stacey Weber on the record about returning to beef tallow in the fryer for the restaurant's steak fries, calling it "part of a larger movement toward simpler, more honest cooking." Nothing on Amelia's own site repeats the claim, so this is press-sourced and scoped to the fries rather than the whole kitchen.

Cooks in: Palm oil; 100% seed-oil-free per directory

Scratch-kitchen restaurant and market in downtown Chandler, opened March 2026, run by Amber and Mike Kovarik. LocalFats.com's directory lists it as "100% Seed Oil Free" naming palm oil as the cooking fat. The restaurant's own site returned no readable content to automated verification, so this is sourced from the directory rather than a first-party page.

Cooks in: No seed oils, whole kitchen

Their own dedicated page states directly: "We're proud to be listed on Seed Oil Scout as certified seed oil free restaurant... Cooked in tallow and butter. Whole ingredients. No seed oils." Scottsdale steakhouse. Self-reported "first in Arizona" Seed Oil Scout certification; not independently confirmed against Seed Oil Scout's own registry.

Cooks in: No seed oils, whole kitchen

Their own site states directly: "We cook with real butter and extra virgin olive oil only." Downtown Phoenix breakfast institution, classic American diner format.

Cooks in: No seed oils, whole kitchen

Their own site self-labels "Seed-Oil-Free" alongside Gluten-Free, Dairy-Free, and Soy-Free in its dietary-spec list. French paleo restaurant and organic meal prep, Scottsdale. Old proofHref (sapienspaleoaz.com) is dead; corrected to the restaurant's current domain and name, Sapiens Kitchen (sapienskitchen.com). Old copy's specific "olive oil, avocado oil, and ghee throughout" detail is not stated on the current site and was dropped.

Cooks in: Avocado oil (cooking), olive oil (finishing)

Their own site states directly: "We use AVOO for cooking and EVOO for finishing menu items in our kitchen!" That's a two-oil system, not the old claim's "we only use EVOO," and nothing on their site rules out seed oils elsewhere in the kitchen (fryers, sauces). Arizona-based fast-casual chain with multiple Phoenix metro locations. Old proofHref (dlitehealthy.com) is dead; corrected to the restaurant's current domain, dlitehealthyonthego.com.

Cooks in: Beef shortening/tallow (fryer); most wet sauces contain soybean oil

Wings and sports bar chain. Standard US sit-down locations have fried in beef shortening (100% beef tallow) since 2017, confirmed in the chain's own allergen documentation. The wings themselves come out of the fryer seed-oil-free; most wet sauces (Buffalo, Honey BBQ, Asian Zing) contain soybean oil, so naked or dry-rub orders are the clean choice. Phoenix location at Metro Center (standard sit-down, not the takeout-only BWW Go format at Indian School Rd or 44th St, which use soybean oil). Note: Steak 'n Shake's only Arizona location (Tempe, Mill Avenue) closed in 2020 and was never replaced, so it isn't listed here despite appearing on other city pages.

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. Sweetgreen's own published Nutrition + Allergens Guide shows several dressings, including Balsamic Vinaigrette and Caesar, list sunflower oil (a seed oil) as an ingredient, not olive oil, so dressings and toppings aren't confirmed under this claim. Multiple Phoenix metro locations.

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 Phoenix metro and Scottsdale locations.

Cooks in: Olive oil, confirmed for one dish only

Fox Restaurant Concepts chain. Their own published nutritional guide names olive oil for one dish, the roasted vegetables side, and states no broader oil policy. When a customer asked directly, the restaurant confirmed they also use grapeseed oil (a seed oil) in other preparations. Multiple Phoenix and Scottsdale locations including Arcadia and Kierland Commons.

Cooks in: Beef tallow, butter, olive oil, and avocado oil, whole kitchen

Downtown Tempe burger spot. Their own site states directly: "We are seed oil free and made from scratch! Exclusively cook with Beef Tallow, Olive and Avocado oil," and the ingredients section repeats "No seed oils, we cook exclusively with beef tallow, butter, olive oil and avocado oil." A whole-kitchen policy naming all four fats used, not just an exclusion claim.

Cooks in: Beef tallow (fries and select vegetables), rest of menu unconfirmed

Downtown Ocotillo steakhouse in Chandler. A named DiningOut piece quotes Chef Christopher D. George on the record: cooking in tallow "gives dishes a deeper sear, richer caramelization, and a flavor that complements the ingredients," naming classic fries, sweet potato fries, baby heirloom carrots, and Brussels sprouts specifically. Nothing on CHoP's own site repeats the claim, so this is press-sourced rather than first-party, and scoped to the named dishes rather than the whole kitchen.