Seed-Oil Free, Every Plate

Walk into most kitchens and you will find the same thing bubbling in the fryer: cheap, industrial seed oil. Not here. At Salty Horse, every plate leaves the kitchen cooked in butter, grass-fed tallow, or good olive oil — and never the other stuff.

Why we bother

Seed oils are cheap for a reason, and we think you can taste the difference. Real fats carry flavor. They crisp a tater tot the way it is meant to crisp and finish a steak the way a barn supper deserves. It costs us more. We are okay with that.

What is in our pantry

Irish butter, rendered beef tallow, cold-pressed olive oil, and avocado oil for the high-heat work. That is the whole list. If a dish needs frying, it is frying in something your grandmother would recognize.

Honest food, cooked honestly. That is the whole idea.