Tano Bistro Goes Seed Oil Free: Why It Matters and What It Means for Your Plate
- Tara Morris
- Jun 27
- 2 min read
Another step forward in our commitment to real food, made right.
We’re thrilled to announce that Tano Bistro is now officially certified Seed Oil Free—the first restaurant in Greater Cincinnati to earn this designation through Seed Oil Scout, the nation’s leading source for transparency in seed oil-free dining.
But this milestone isn’t about jumping on a trend. For us, it’s the natural next step in our journey to serve food that’s Simply Made to Matter—food crafted with intention, from ingredients you can feel good about.
Why Go Seed Oil Free?
The short answer? Because it tastes better. The long answer? Because you deserve better.
Seed oils—like soybean, corn, and canola—are everywhere in the restaurant world. They’re cheap, shelf-stable, and easy. But they’re also highly processed, often stripped of nutritional value, and increasingly scrutinized for their potential impact on long-term health.
At Tano, we don’t make decisions based on fear or fads—we make them based on flavor and integrity. We believe the best-tasting food comes from fresher, cleaner, and more thoughtfully sourced ingredients, and that means saying goodbye to seed oils.
The Transition: Not Easy, But Worth It
Removing seed oils from our kitchens wasn’t as simple as swapping out one bottle of oil for another. Once we started reading ingredient labels, we realized just how deeply embedded these oils are in everyday products—from breads and condiments to frozen fries.
We started at the source:
Replacing seed oils with healthier, high-quality alternatives like olive oil, avocado oil, and house-rendered beef tallow.
Making more from scratch—like our house-made mayo, sauces, and dressings.
Roasting our own nuts, drying our own fruits, and even cutting preservative-free fries in house.
To earn official certification, we shared our sourcing, labels, processes, and procedures with Seed Oil Scout. They evaluated everything from our invoices to our fryers, ensuring we met their gold standard for oil-free operation.
The Difference Is in the Taste
We might be a little biased, but we believe this change has elevated everything we serve. When you use better raw ingredients, you get fresher texture, brighter flavor, and a more satisfying finish on every dish.
Try our fries cooked in real beef tallow and tell us they’re not next-level. Taste the difference in our made-from-scratch aioli. Or just enjoy your next meal knowing that what’s not in it matters as much as what is.
Our Guests Feel It Too
The response since our certification has been amazing. Guests are thanking us, asking questions, and telling us they can taste the difference. Some even say they feel better after dining with us—which is the greatest compliment we could ask for.
On a personal note, Gina Williams, our Director of Culinary, has seen the benefits herself after cutting seed oils from her diet—losing weight, lowering cholesterol, and feeling better overall.
A Step Forward in Real Food
Going seed oil free is more than a feather in our cap. It’s a reaffirmation of everything we believe in: hospitality, quality, and food that feeds the body and soul.
If you’ve dined with us before, thank you. If you haven’t tried Tano Bistro yet, there’s never been a better time to pull up a chair.
Join us at our Loveland or Hamilton locations and taste the difference for yourself.
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