EYV Restaurant

“Eat Your Vegetables is an amazing experience. Every dish was impressive - delicious, great presentation, and made with care. I loved the Farmer's Salad and the beet pierogies. The menu items rotate out, so you may not have the same options twice. You can tell how much Chef Mike loves what he does and loves sharing it with people. The drink menu was fun, with seasonal cocktails and non-alcoholic beverages available. Each menu item had a wine pairing. The service was excellent. Highly recommended. I can't wait to go back!”

“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.”

“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.”

“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.”

“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!”