Our goal is simple: when you're deciding where to eat, you should know exactly what we can confirm about a kitchen and exactly what that's based on.
We start with what a restaurant has actually published: their own site, menu, ingredient page, or public statement about how they cook. We confirm the specific claim, then show you how much of the menu it covers. A claim about one dish stays a claim about one dish. A claim about the whole kitchen only earns that when the restaurant says so themselves.
Every listing links straight to the source we used, so you can read it yourself. We recheck listings over time, since kitchens change suppliers and menus.
The four-olive scale
The restaurant has published its own statement that the entire kitchen runs on seed-oil-free cooking fats, not one dish, the whole menu. We link directly to that statement. This tier is rare by design.
The restaurant's own site, menu, or public statement confirms most of their cooking uses non-seed oils. This covers their standard menu, though we haven't confirmed every dressing, sauce, or seasonal special follows the same rule. Ask before you order if it matters to you.
We've confirmed one or more specific, named claims (a dish, a fryer, a technique) directly from the restaurant. The rest of the menu isn't part of that claim, so we say exactly what's confirmed and nothing more.
A specific dish or two is confirmed to use non-seed oils, or the restaurant has published that they'll substitute a non-seed oil on request. This is the narrowest tier we still list; everything else on the menu is unconfirmed, and a published substitution offer isn't a guarantee every order gets it unless you ask.
Something out of date?
Kitchens change suppliers, menus, and ownership. If you've found new information on a restaurant we list, or a place we should add, tell us here or email restaurants@seedoilguide.com, and we'll recheck it.