‘No Seed Oil’ Restaurants Seize the Moment | Eater
"A San Francisco restaurant whose chef, Chris Dumesnil, chooses to cook with beef tallow, avocado oil, and rendered chicken fat despite higher costs because he prefers those fats and sees the decision as taking care of guests; the venue also emphasizes an organic, high-quality sourcing ethos, advertising items like raw sugars and honeys, grass-fed and organic milk, and pasture-raised eggs." - Jaya Saxena
