Pietramala

"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

"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 is a Northern Liberties vegan BYOB that lets local, seasonal produce shine. Naturally, the menu changes frequently, but it always maintains a high level of quality so you can’t go wrong whether a dish highlights maitake mushrooms, delicata squash, or cabbage and dandelion." - Ernest Owens, Grace Dickinson

"There’s no shortage of plants and candles at this cozy Northern Liberties vegan restaurant. It’s a relaxing atmosphere—quite the opposite of hundreds of Philly fans yelling at TVs en masse. The menu changes constantly, so it's not unlikely you'll fall in love with one dish and say goodbye to it a week later. But when you get a chance to eat the golden beet salad with sour chard, sweet potatoes with creamy romesco, or pasta that gets some crunch from the spigarello, go for it. It’s romantic enough for date night, but also relaxed enough to dine solo or with a few friends with hobbies outside of fantasy football. " - candis mclean

"Eater Philly’s pick for best new restaurant of 2022, Pietramala is an Italian-inspired vegan BYOB offering an intimate dining experience in Northern Liberties. Chef Ian Graye cooks with locally sourced ingredients, so the menu shifts, but keep an eye out for highlights like the fire-roasted delicata squash or the salad of escarole with radish, fennel, and fermented ramps. There’s no cork fee per bottle, and they even kindly provide glasses, chillers, and a wine key for diners." - Ernest Owens, Eater Staff