Pietramala
Vegan restaurant · Northern Liberties
614 N 2nd St, Philadelphia, PA 19123
Highlights
Creative vegan plates served tapas-style with a rotating menu
Creative vegan plates served tapas-style with a rotating menu
"This vegan BYOB is where your group can unpack your alien theories while feeling like you’re in a plant nursery—one that just happens to play throwback R&B. The candle-lit Northern Liberties space has velvety green booths and a chef’s counter ideal for sipping on a glass of your favorite wine while watching smoked potatoes get sliced. There’s no wrong order here, but our favorite dishes include the crispy fried lion’s mane with persimmon jelly, tonnarelli with tofu, and heirloom polenta. We take smaller bites of the irresistibly earthy, creamy mix just to make it last longer." - candis mclean, alison kessler
"Whatever Salad Is On The Menu The salad at this vegan BYOB in Northern Liberties changes regularly, but it should always be on your table. We’ve loved the Barncat Salad in the past—a mini tower of chicories piled high with fermented ramps, puffed grains, dill, and Barn Cat vegan cheese. But lately they’re serving a market salad with a creamy, briny dressing and Atlantic seaweed, topped with smoked and dried olives. Whatever salad they’re making, order it. These people know their way around greens." - candis mclean, alison kessler
"This casual Northern Liberties vegan restaurant makes seasonal American food that's exciting for people who eat meat regularly and people who don't. Think sweet corn gnocchi, a really good faux caesar, and maitake mushrooms with heirloom polenta. There's a BYOB policy and an orange-lit, plant-filled room that's sexy in a greenhouse sort of way. Bring a bottle and someone you want to make out with. Well, maybe save the making out until after you've departed from your banquette." - candis mclean
"One of the most innovative restaurants in the city is unapologetically vegan, but appeals to diners of all stripes. Chef Ian Graye and his culinary team have reimagined what vegetables can and should taste like, with produce sourced predominantly from Pennsylvania farms. Whether it’s the comb tooth mushrooms (with aged pinto bean miso and heirloom polenta), blistered carrots, or beet salad with fermented chile aioli, this charming spot is fine plant-based dining done right. There’s an emphasis on listing where the restaurant sources ingredients from on its menu, which extends even to local wine purveyors offered at Pietramala." - Emma Orlow
"This vegan BYOB is where your group can unpack your alien theories while feeling like you’re in a plant nursery—one that just happens to play throwback R&B. The candle-lit Northern Liberties space has velvety green booths and a chef’s counter ideal for sipping on a glass of your favorite sauvignonasse while watching smoked potatoes get sliced. There’s no wrong order here, but our favorite dishes include the crispy fried lion’s mane with persimmon jelly, tonnarelli with tofu, and heirloom polenta. We take smaller bites of the irresistibly earthy, creamy mix just to make it last longer." - candis mclean
