Pietramala
Vegan restaurant · Northern Liberties ·
Plant-based BYOB with inventive dishes and cozy, plant-filled ambiance
Plant-based BYOB with inventive dishes and cozy, plant-filled ambiance
"A vegan restaurant in Northern Liberties that earned a Michelin Green Star for sustainability." - Melissa McCart
"“Plants on a pedestal” is the tagline of this cozy vegan restaurant in Northern Liberties. Largely self-taught, Chef Ian Graye seeks out foragers and small local suppliers for those plants, herbs and fruits and also does his own fermenting and preserving. His menu offers a selection of around 10 dishes designed for sharing – around three per person should more than suffice when ordering – and his cooking comes with a slight Italian accent. "Golden beets" is a clever riff on a New York deli, while the pappardelle with morels impresses with its creaminess. The open kitchen takes up half the space of the main room, where greenery is juxtaposed with exposed bricks and ducts; there are also some tables in a smaller room at the back. The restaurant is always busy and the atmosphere contagiously convivial, so do book ahead – and remember it’s BYOB, with a corkage fee." - The MICHELIN Guide
"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
