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EYV is a vegetable restaurant located in the Deutschtown Neighborhood of Pittsburgh North Side, focusing on making vegetables the center of the plate. We try to highlight the bounty of Western Pennsylvania and Eastern Ohio whenever possible. We look forward to having you come Eat Your Veggies with us.Chosen as one of Pittsburgh Magazine & The Pittsburgh Post-Gazette’s best new restaurants of 2023.Choosen in 2024 as one of Eater D.C.’s 38 Essential Restaurants.
Address and Contact Information
Address: 424 E Ohio St, Pittsburgh, PA 15212
Phone: (412) 742-4386
Website: https://www.eyvrestaurant.com/
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Reservations: eyvrestaurant.com
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EYV is a vegetable forward restaurant located in Pittsburgh’s North Side in the Deutschtown Neighborhood focusing on making vegetables the center of the …
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Reviews
Alexandra Kane
Came here for dinner with a group of friends and had been looking forward to trying it out! Love the concept and the restaurant has a cozy intimate vibe. However, I’d say don’t come too hungry! The welcome snacks that we were brought first were an assortment of tasty finger foods and the Loaded Baked Potato Gougères were the standout! For second course, we tried the Buffalo Celery Root and the Roasted Beet Pierogi, both were tasty but the celery root had a wonderful texture. For our third course, we had the Fungal Farms Cassoulet and the Pretzel Crusted Kohlrabi. I enjoyed the Kohlrabi and the potato salad was a great accompaniment, but both third courses were pretty small. For dessert, we shared a Celery Root Mousse, which was surprisingly tasty, don’t often associate celery with dessert! We also did the wine pairing, which was lovely, but it’s $30 for three 3oz pours, so you’re better off getting wine by the glass if you want it, and while I enjoyed the food, the portions sizes were a bit too small.
… moreAngie Carducci
I’ve been to EYV a couple of times now and always with omnivores, so you don’t have to be a lifelong vegetarian like me to appreciate this beautiful, creative, thoughtful and seriously hearty, vegetable-forward food. Their awards bear that out, including being named one of the 26 Best Restaurants by Pittsburgh Magazine this year.
On this occasion I was treated to the Chef’s Counter tasting experience ($150). It was awesome and I would recommend it to anyone who loves food as a special occasion experience, or just a special treat. A recap of what we ate:
Welcome Snacks: Broccoli “chicharrons,” hummus fritters, crispy new potatoes with seaweed caviar
Farmer’s Salad with ranch mousse, tater tot and pistachio
Charred Shishito Panzanella
Charred Corn Pierogi
Summer Squash Roulade
Tomato Parmesan
Cabbage Pastrami
Chocolate PB Mouse: Banana bread, pickled grapes, banana “bacon”
Tomato-Lemon Curd: basil ice cream, candied focaccia, strawberry
Many things on the menu are already GF, but those that aren’t can be made that way. You can add on a wine pairing to the tasting menu for $60.
We also tried all five of the mocktails from their mocktail menu, which I really appreciated! My runaway favorite was So Juicy with rosemary, lime, pineapple and grapefruit. Second favorite was The One With The Blueberries In It (no really, that’s the name). My guest and I both really love beets but found the beet mocktail to be a bit too intensely like straight beet juice, so might recommend passing on that one unless that’s what you’re looking for.
Everything was so delicious and beautifully presented. You will not go home hungry from this tasting experience, and I’m so thankful that a restaurant like this exists in Pittsburgh to show what a talented chef can do with plant-based ingredients.
… moreOn this occasion I was treated to the Chef’s Counter tasting experience ($150). It was awesome and I would recommend it to anyone who loves food as a special occasion experience, or just a special treat. A recap of what we ate:
Welcome Snacks: Broccoli “chicharrons,” hummus fritters, crispy new potatoes with seaweed caviar
Farmer’s Salad with ranch mousse, tater tot and pistachio
Charred Shishito Panzanella
Charred Corn Pierogi
Summer Squash Roulade
Tomato Parmesan
Cabbage Pastrami
Chocolate PB Mouse: Banana bread, pickled grapes, banana “bacon”
Tomato-Lemon Curd: basil ice cream, candied focaccia, strawberry
Many things on the menu are already GF, but those that aren’t can be made that way. You can add on a wine pairing to the tasting menu for $60.
We also tried all five of the mocktails from their mocktail menu, which I really appreciated! My runaway favorite was So Juicy with rosemary, lime, pineapple and grapefruit. Second favorite was The One With The Blueberries In It (no really, that’s the name). My guest and I both really love beets but found the beet mocktail to be a bit too intensely like straight beet juice, so might recommend passing on that one unless that’s what you’re looking for.
Everything was so delicious and beautifully presented. You will not go home hungry from this tasting experience, and I’m so thankful that a restaurant like this exists in Pittsburgh to show what a talented chef can do with plant-based ingredients.
Shef Sheila
Visiting Pittsburgh from Denver, my friends took me to EYV, knowing I’m a strict vegetarian—and wow, did this place deliver.
We started with the snack sampler, which was a greatest-hits tour of creativity: hummus fritters (was my favorite) that were crisp on the outside and impossibly tender inside, chicurron broccoli with deep smoky notes, and a beer cheese dip that had real backbone, not just melted cheese, but flavor with intention.
The Farmer’s Salad was anything but an afterthought delicous nutty seasoning, balanced, and thoughtfully composed, the kind of salad that makes you pause between bites and wonder how.
The entrées were where EYV really flexed. The cabbage dishes were standouts, one deeply savory, another layered and surprising, including a cabbage “pastrami” that somehow managed to be both comforting and inventive. The lion’s mane mushroom cake was rich, satisfying, and perfectly textured, proof that vegetarian dishes here aren’t substitutes, they’re the main event. And the sweet potato half? OMG deliciouso! Layers upon layers of deliciousness—sweet, savory, and smartly seasoned. Every plate felt intentional, creative, and genuinely delicious.
Service and pacing were great, and the overall experience felt welcoming and special. One small, purely observational note: the front area was a bit visually messy—brooms out, some dirty dishes visible, and staff clothing a little rumpled. It didn’t detract from the meal at all, but it’s the kind of thing that could easily be tucked away to match the level of care happening on the plates.
Bottom line: EYV is a gift for vegetarians (and anyone who loves thoughtful, vegetable-forward food). Creative, satisfying, and memorable. I’d go back in a heartbeat—and I’ll be sending other Denver vegetarians your way. Include in pics is owner and creator Chef Michael.
Also a shout-out to Rod he did an outstanding job, over the top exceptional server.
… moreWe started with the snack sampler, which was a greatest-hits tour of creativity: hummus fritters (was my favorite) that were crisp on the outside and impossibly tender inside, chicurron broccoli with deep smoky notes, and a beer cheese dip that had real backbone, not just melted cheese, but flavor with intention.
The Farmer’s Salad was anything but an afterthought delicous nutty seasoning, balanced, and thoughtfully composed, the kind of salad that makes you pause between bites and wonder how.
The entrées were where EYV really flexed. The cabbage dishes were standouts, one deeply savory, another layered and surprising, including a cabbage “pastrami” that somehow managed to be both comforting and inventive. The lion’s mane mushroom cake was rich, satisfying, and perfectly textured, proof that vegetarian dishes here aren’t substitutes, they’re the main event. And the sweet potato half? OMG deliciouso! Layers upon layers of deliciousness—sweet, savory, and smartly seasoned. Every plate felt intentional, creative, and genuinely delicious.
Service and pacing were great, and the overall experience felt welcoming and special. One small, purely observational note: the front area was a bit visually messy—brooms out, some dirty dishes visible, and staff clothing a little rumpled. It didn’t detract from the meal at all, but it’s the kind of thing that could easily be tucked away to match the level of care happening on the plates.
Bottom line: EYV is a gift for vegetarians (and anyone who loves thoughtful, vegetable-forward food). Creative, satisfying, and memorable. I’d go back in a heartbeat—and I’ll be sending other Denver vegetarians your way. Include in pics is owner and creator Chef Michael.
Also a shout-out to Rod he did an outstanding job, over the top exceptional server.
Justin McClelland
Good meal! But far from a dining destination.
Pittsburgh has a rich collection of venues and cuisines that make up its diverse food scene. EYV’s concept of an upscale, prefixed menu focusing on plants is welcomed among the likes of Apteka. Overall, EYV is doing a good job but has a ways to go before being ensconced as a “dining destination” in the City of Bridges.
What this restaurant is doing well: their food! The kitchen, which is the engine of the restaurant, is what is right about this place. I wouldn’t say each dish my partner and I tried were flawless, but the flavors and concepts were great and there’s so much potential. Of note, the cabbage pastrami was really good. Tons of flavor from such a little wedge of cabbage! I don’t recommend the cocktails. Neither my partner nor I liked them.
What this place needs to work on: their front of house guest experience. The experience was mixed to say the least. Our server was great – very personable, attentive, and knowledgeable. However, another server dropped silverware down the stairs, we heard cups or dishes get dropped upstairs in the bar area, and a completely different server kept trying to come by our table to talk which was odd as we were trying to enjoy a meal. The overall feel was clunky.
It would be nice to see the restaurant share who their vendors are on their site and menus. They are putting out an intention of being “a community” but they don’t showcase any local vendors or farms.
The stark contrast in experience between the food and guest experience makes me feel this restaurant isn’t sure if they are trying to be more of a fine dining experience or something more casual. The menus are prefixed, deposits take for reservations, and an intentionality in the dishes which tell a story to guests of being upscale. If this is true, then the guest experience in the dining room needs to match…and it doesn’t.
If you’re in town and wanting a good vegetarian or vegan meal, I’d absolutely give this place a try!
… morePittsburgh has a rich collection of venues and cuisines that make up its diverse food scene. EYV’s concept of an upscale, prefixed menu focusing on plants is welcomed among the likes of Apteka. Overall, EYV is doing a good job but has a ways to go before being ensconced as a “dining destination” in the City of Bridges.
What this restaurant is doing well: their food! The kitchen, which is the engine of the restaurant, is what is right about this place. I wouldn’t say each dish my partner and I tried were flawless, but the flavors and concepts were great and there’s so much potential. Of note, the cabbage pastrami was really good. Tons of flavor from such a little wedge of cabbage! I don’t recommend the cocktails. Neither my partner nor I liked them.
What this place needs to work on: their front of house guest experience. The experience was mixed to say the least. Our server was great – very personable, attentive, and knowledgeable. However, another server dropped silverware down the stairs, we heard cups or dishes get dropped upstairs in the bar area, and a completely different server kept trying to come by our table to talk which was odd as we were trying to enjoy a meal. The overall feel was clunky.
It would be nice to see the restaurant share who their vendors are on their site and menus. They are putting out an intention of being “a community” but they don’t showcase any local vendors or farms.
The stark contrast in experience between the food and guest experience makes me feel this restaurant isn’t sure if they are trying to be more of a fine dining experience or something more casual. The menus are prefixed, deposits take for reservations, and an intentionality in the dishes which tell a story to guests of being upscale. If this is true, then the guest experience in the dining room needs to match…and it doesn’t.
If you’re in town and wanting a good vegetarian or vegan meal, I’d absolutely give this place a try!
andres alejo
As a very vocal meat eater (and equally vocal veggie hater) I wasn’t sure what to expect when coming here to celebrate my pescatarian partners birthday. Man we’re we insanely impressed. The food was so good, we were already discussing coming back before we even finished the first course. The chef really transformed simple vegetables into something elevated and rich. I honestly forgot there was no meat or fish in our meal – and that’s a big deal for a meat snob like me!
We’re already planning to come back. Our only regret was not reserving for the larger tasting menu (we did the three courses).
… moreWe’re already planning to come back. Our only regret was not reserving for the larger tasting menu (we did the three courses).
D
Really tasty and unique experience. You won’t miss the meat at all to be honest. The apps were great, the broccoli chips were my personal favorite. The dessert was one of the most unique things I have ever tasted.
… moreJaneen A.
I’ve never had the pleasure of dining at a Michelin-starred restaurant, but I imagine the experience would be exactly like dining at EYV. From start to finish, everything was impeccable—the service, the atmosphere, and especially the food.
The tasting menu was a true culinary journey, thoughtfully playing with flavor, texture, and temperature in ways that were both surprising and unforgettable. Each course felt intentional and beautifully executed. It was genuinely a life-changing meal and an experience I’ll be thinking about for a long time.
… moreThe tasting menu was a true culinary journey, thoughtfully playing with flavor, texture, and temperature in ways that were both surprising and unforgettable. Each course felt intentional and beautifully executed. It was genuinely a life-changing meal and an experience I’ll be thinking about for a long time.
Madoka Kobayashi
You must try EYV!!! It is absolutely one my favorite restaurants in Pittsburgh. My husband and I are quite picky eaters, but EYV never disappoints. Their food is creative, innovative, and has a “wow factor” that strikes from the very first bite to finish. Every dish has multiple layers of flavor and texture…you can tell there’s a lot of love and effort put into the dish. Their desserts and cocktails are incredible too. I took my Japanese parents, and they absolutely loved it. It is a vegetable-forwarded restaurant, but we always leave here full and satisfied (we are not vegetarian nor vegan). We love Rod, the server, he is always friendly, attentive, and knowledgeable. Highly recommend this place!!
… moreBluerasperries111
Wow, wow, wow, WOW! This is probably one of the best dining experiences I’ve ever had! Service was very kind, I especially loved having the dishes explained as they came out. The food itself was absolutely phenomenal, and most certainly filling! The best way I can describe most of the dishes (especially the desserts) is like experiencing an orchestra of flavors and textures that come together to form a divine symphony. They focus on seasonal and local ingredients, with vegetables being the star of the show. You would be hard-pressed to disappoint any vegan, vegetarian, or omnivore here. A truly outstanding dining experience for our family dinner date! Thanks guys!
… moreNicole Currivan
A new favorite! The food was delicious, they’re super gluten-free and vegan friendly, and they use local farm ingredients. It’s rare with all my food restrictions to have so many options. There’s also a fusion style to their menu that’s delightful, with sophisticated compositions and plating. Staff were super conscientious and friendly. It’s one of the best meals I’ve had in a while, but I had never heard of it! Discovered while walking down East Ohio Street. This meal just made my week. Such a great place.
… more