Tinos Kitchen + Bar is a Mediterranean restaurant on the Seacoast with Greek and American influences, and it’s one of the best examples in New Hampshire of a restaurant that takes cooking fats seriously. The kitchen is entirely seed oil free and fries only in beef tallow and olive oil.

Executive Chef GJ Overmars builds seasonal menus around fresh, local ingredients. You’ll find wood grilled steaks, locally caught seafood, lamb meatballs, chicken liver pâté, and oysters, which are a great deal during happy hour. For a special night, the Chef’s Table offers a five or six course tasting menu.

Our tip: The chicken liver pâté is an easy way to get some organ meat in while eating out, and the tallow fried sides are a rare treat you can feel good about.