Walrus Alley, a barbecue and comfort food restaurant in Westport, Connecticut, has made a significant shift in its cooking practices by eliminating seed oils entirely. Owner Joseph Farrell explained to Fox News Digital that this decision was driven by his personal health journey and a desire to offer healthier options to his customers.
Walrus Alley's transition away from seed oils involved a comprehensive overhaul of their recipes and ingredients. Farrell described the process as a "huge undertaking," requiring them to reformulate sauces, find seed oil-free breads, and change their deep-frying methods. The restaurant now uses beef tallow, olive oil, and avocado oil in place of seed oils.
This move aligns with the growing Make America Healthy Again (MAHA) movement, which advocates for the removal of seed oils from food. Food advocate Vani Hari, a supporter of HHS Secretary Robert F. Kennedy Jr., believes this trend marks a new era for the restaurant industry, emphasizing that food cooked without seed oils simply "tastes better." True Food Kitchen, a restaurant chain with locations in 18 states, has also eliminated seed oils from its menu.
Farrell acknowledged that completely removing seed oils can be challenging for restaurants. He cautioned that some establishments claiming to be seed oil-free may still use products containing soy or other unhealthy stabilizers. He emphasized the importance of thoroughly reviewing ingredients and making careful choices to ensure a truly seed oil-free experience.
Farrell believes the focus on healthier options is a positive trend, noting that it not only improves well-being but also enhances the flavor of the food. He sees the industry's deep reliance on seed oils as a major obstacle for restaurants seeking to make this change, requiring significant "reflection and reinvention."
