Vegan Restaurants in Pittsburgh (2025)

Apteka reimagines Central and Eastern European cooking—pierogi, potato dumplings, smoked vegetables—through an all‑vegan lens with natural wine and seasonal menus. Featured in The New York Times and praised by local critics, it’s the city’s plant‑based standard‑bearer.

A bright North Side restaurant serving Trinidadian vegan classics—doubles, dhalpuri roti, coconut bake, calypso rice—run by artist‑owners Ulric Joseph and Jennie Canning. Covered by Pittsburgh Magazine and NextPittsburgh, it channels island flavors and community spirit.

A Squirrel Hill staple reborn as a 100% plant‑based bakery and deli, known for laminated pastries, sourdoughs, and a craveable breakfast sandwich. Recognized in 2025 by national advocates and consistently recommended by local food writers.

Chef Ojok Grichang fuses West African, Middle Eastern, Asian, and American ideas into a fully vegan menu on the South Side. Spotlighted by NextPittsburgh and listed by local tourism editors, it’s a friendly counter for soulful, globally inspired plates.

Part vegetarian cafe, part vintage shop and gallery, Zenith is a South Side original. Its weekly vegan‑leaning Sunday brunch and rotating dinner plates keep regulars returning, and the space doubles as a living piece of local culture.

A no‑frills institution for vegetarian South Indian cooking—dosas, uttapam, thali—where staff are well‑versed in vegan orders. Frequently praised by local food writers for generous portions and authentic flavors, it’s worth the short drive from the city.

Family‑run and fiercely local, Mandy’s built one of the region’s most extensive vegan menus: pizzas, calzones, hoagies, and sauces made in‑house, with clear allergen notes. A reliable crowd‑pleaser for mixed‑diet groups.

South Side’s juice bar turned vegan comfort counter serves smoothies alongside oyster mushroom “wings,” wraps, and hearty plates. Community‑minded and Black‑owned, it’s often shouted out by locals for flavorful plant‑based takes.