"One of the most exceptional restaurants in the city is unapologetically vegan. Chef Ian Graye and his culinary team have reimagined what vegetables can and should taste like. Whether it’s the comb tooth mushrooms (with Sea Island red pea tamari and heirloom polenta), blistered carrots, or honeynut squash, this charming BYOB is fine plant-based dining done right." - Eater Staff, Ernest Owens
Pietramala
