4 Nassau County Restaurants That Removed Seed Oils and Switched to Beef Tallow
- Matthew Kourie
- Aug 3
- 7 min read
Updated: Aug 5
Best Wings Long Island Presents:
The Long Island Beef Tallow Dining Guide — Volume 1
By Matt Kourie
A Local Guide by Long Island's Wing Man
🐔 Founder, Best Wings LI (est. 2011)
🏆 3X U.S. National Buffalo Wing Championship Judge
🍗 Founder, New York Best Wings Festival
📍 Long Island Native
I've spent more than a decade helping Long Islanders discover restaurants worth driving to.
Since launching Best Wings LI in 2011, I've traveled the Island searching for unforgettable wings, burgers, pizza and restaurants that genuinely care about what they serve.
That journey has taken me across New York...
To the National Buffalo Wing Festival, where I've judged the U.S. National Buffalo Wing Championship three years in a row.
It led to creating the New York Best Wings Festival, helping thousands of Long Islanders discover new restaurants and supporting local businesses through food.
Along the way...
People have always asked me one question.
"Matt... where should we eat?"
Lately...
That question has changed.
People aren't just asking where to find great burgers.
Or incredible wings.
They're asking something new.
"Where can I find restaurants that don't cook with seed oils?"
That wasn't even on my radar...
Until recently.
It All Started In Northport...
I wasn't looking for beef tallow.
I was looking for great Buffalo wings.
That's what brought me to Blackfish Tavern.
What I discovered there completely changed my curiosity.
Their wings were finished in beef tallow.
The article I wrote about that experience exploded.
Thousands of Long Islanders shared it and countless hungry diners, began flocking to the Blackfish Tavern.
People weren't only talking about the wings anymore.
They wanted to know about the cooking process.
About beef tallow.
About restaurants making the switch.
And one question kept appearing over and over again.
"Where else can I find restaurants like this?"
So...
I started looking.
This article is the beginning of that search.
Welcome to Volume One of the Long Island Beef Tallow Dining Guide.
Let's start in Nassau County.
Before We Get To The Restaurants...
Something interesting is happening.
Five years ago...
Almost nobody asked what restaurants were cooking with.
Today...
More diners want to know.
What's in the fryer?
What oil are my fries cooked in?
Has this restaurant removed seed oils?
Restaurant owners are noticing too.
Across the country...
Some restaurants are beginning to tell guests exactly what they're cooking with.
More restaurants are beginning to explore beef tallow.
Others are proudly talking about the ingredients inside their kitchens.
This isn't about telling people what they should eat.
It's about giving Long Islanders information...
And helping people discover restaurants making different choices.
Now...
Let's meet the first four.
No Good Burger Joint
Baldwin • Rockville Centre
If you've spent any time chasing great burgers on Long Island...
You've probably heard the name.
No Good Burger Joint has built a loyal following around handcrafted burgers, loaded fries, wings and unapologetic comfort food.
It didn't take long before people across Long Island started talking.
Today, it's widely recognized as one of the Island's standout burger destinations among burger lovers, food influencers and restaurant owners alike.
Simple food.
Done really well.
Exactly the kind of place that earns repeat customers.
Now...
They've confirmed they've removed seed oils and switched to Liquid Gold beef tallow supplied by Tallow Long Island.
That immediately caught my attention.
Not because it's trendy.
Because restaurants rarely change something this fundamental unless they believe it's the right decision for their kitchen.
"The beef tallow (Liquid Gold) tastes great and is a much better alternative to seed oils. We recently switched over, and we've noticed it seems to last longer too!"
- Marcello Erickson, Owner, No Good Burger Joint
📍 930 Atlantic Avenue, Baldwin
📍 88 North Village Avenue, Rockville Centre
📱 Instagram: @nogoodburgerjointny
Zeebo's
Long Beach, NY
Then I came across Zeebo's.
If you're a burger lover...
This place belongs on your list.
Located inside Bright Eye Beer Co. in Long Beach...
Zeebo's has become one of Long Island's most talked-about burger destinations.
The kitchen is known for handcrafted burgers, creative specials and food that keeps people coming back.
It's the kind of place people recommend to friends.
Word spreads.
Then another person goes.
Then another.
Now...
They've also removed seed oils and switched to Liquid Gold beef tallow supplied by Tallow Long Island.
Different town.
Different restaurant.
The same commitment to rethinking what goes into the kitchen.
"The Liquid Gold beef tallow is great! It's a product that tastes better than frying in any other oil."
— Sam Rabiner, Owner, Zeebo's
📍 50 West Park Avenue, Long Beach
📱 Instagram: @zeebos__
Dario's Pizza
West Hempstead, NY
The third stop surprised me.
Most people associate beef tallow with burgers.
Or fries.
Then I found Dario's Pizza.
Located on Nassau Boulevard in West Hempstead...
Dario's has built a reputation around Roman-style pizza and authentic Italian specialties.
Recently going viral for their cheesesteak.
It's another reminder that this conversation isn't just happening inside burger restaurants.
It's spreading across different kitchens.
Different menus.
Different styles of cooking.
Dario's has also removed seed oils and made the switch to Liquid Gold beef tallow supplied by Tallow Long Island.
That tells me this isn't just becoming a burger trend.
It's becoming a restaurant conversation.
"We're always looking for ways to improve the quality of our food. Switching to Liquid Gold beef tallow wasn't about following a trend—it was about choosing a product we believe delivers better flavor and staying true to the traditional cooking methods our guests appreciate."
- Dennis La Barbera, General Manager, Joe Pulcinelli, General Manager - Dario's Pizza
📍 239 Nassau Boulevard, West Hempstead
📱 Instagram: @dariospizzali
Phil's Pizza
North Massapequa, NY
Then came Phil's.
If you've grown up around Massapequa...
There's a good chance you've heard the name.
Phil's has become a neighborhood favorite by doing something every great local restaurant understands.
Consistency.
Whether you're stopping in for a slice, bringing the family for dinner or ordering takeout...
People know what they're getting.
Fresh pizza.
Italian favorites.
Comfort food.
Now...
Phil's has also confirmed removing seed oils and switching to beef tallow supplied by Tallow Long Island.
Four completely different restaurants.
Four completely different menus.
One interesting common denominator.
"Switching to 100% Liquid Gold beef tallow was one of the best decisions we've made. We noticed an immediate improvement in the quality of our food, and our customers have noticed the difference too. We're proud to serve the highest-quality food possible to the people who support us."
— Francesco Maola, Owner, Phil's Pizzeria
📍 820 Hicksville Road, North Massapequa
📱 Instagram: @philspizza1
Notice The Pattern?
This is what caught my attention.
Not one restaurant.
Not two.
Four.
A burger restaurant.
A craft burger kitchen.
A Roman-style Italian restaurant.
A neighborhood pizzeria.
Different owners.
Different communities.
Different menus.
Yet all four arrived at the same conclusion.
They wanted to remove seed oils and begin cooking with beef tallow.
That tells me this is becoming much more than a food trend.
It's becoming part of the conversation happening inside restaurant kitchens across Long Island.
And I think we're only seeing the beginning.
The Local Team Behind The Switch
As I researched these restaurants...
One name kept appearing.
John Werner.
Ingrid Werner.
They're Long Islanders helping other Long Island restaurants make the switch to Liquid Gold beef tallow.
According to the information they shared, Liquid Gold is non-RBD (not refined, bleached or deodorized) and contains no added preservatives.
More importantly...
When restaurants call...
They're speaking directly with John.
A local point of contact who understands Long Island restaurants and provides personal support from the first conversation through delivery.
That's something many restaurant owners appreciate.
Why This Matters
For years...
People judged restaurants almost entirely by the food that arrived at the table.
Today...
Guests are asking more questions.
Where does the food come from?
How is it prepared?
What ingredients are being used?
Cooking oils have become part of that conversation.
These four restaurants recognized that.
And each made the decision to move in a different direction.
That's what makes this guide worth creating.
Not to tell people exactly what they should eat.
But to help them discover restaurants making intentional decisions inside their kitchens.
Own A Long Island Restaurant?
To learn more about Liquid Gold beef tallow, contact:
John Werner
Tallow Long Island
☎️ 631-626-0068
📱 Instagram: @tallowlongisland
This Is Only Volume One...
One thing I've learned after nearly fifteen years of exploring Long Island restaurants...
The best discoveries always lead to another.
These are the first four Nassau County restaurants I've found that have confirmed they've removed seed oils and switched to beef tallow supplied by Tallow Long Island.
I have a feeling they won't be the last.
There are hundreds of incredible restaurants across Long Island.
Others may be considering it.
And I'm looking forward to discovering them.
If you know a Long Island restaurant that's removed seed oils and switched to beef tallow...
Send it my way!
They just might become part of Volume Two.
Save This Guide.
Share it with someone who loves discovering great Long Island restaurants.
Support local businesses.
Try something new.
And if you visit one of these restaurants...
Let them know you found them through Best Wings LI!
Featured Restaurants
🍔 No Good Burger Joint
📍 930 Atlantic Avenue, Baldwin
📍 88 North Village Avenue, Rockville Centre
🍔 Zeebo's
📍 50 West Park Avenue, Long Beach
🍕 Dario's
📍 239 Nassau Boulevard, West Hempstead
🍕 Phil's Pizza
📍 820 Hicksville Road, North Massapequa
About The Author
Matt Kourie
Founder, Best Wings LI (est. 2011)
Founder, New York Best Wings Festival, NY Cocktail Expo
Three-time Judge, U.S. National Buffalo Wing Championship
For more than a decade, Matt Kourie has helped Long Islanders discover outstanding restaurants through food journalism, restaurant features and destination dining guides. His mission has always been simple:
Help great restaurants get discovered.
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