EYV Restaurant

Christopher Schubert 3 months ago

Highly recommend the Chef’s Counter at EYV. It’s a tiny kitchen, with chef/owner Mike running the show himself, and you sit right at the counter watching him cook and plate every course while he chats with you the whole time. No line of cooks, no timers, totally relaxed. Mike is friendly, fun, and doesn’t take himself seriously despite clearly being a master of his craft. The welcome snacks were a great start: a delightful fried doughnut with Calabrian chili ricotta, broccoli “chicharrons” that taste just like pork rinds, and hummus fritters with a crisp shell and creamy center. The farmer’s salad hid a perfect rectangular tater tot underneath and got topped with ground pistachio and beet Mike jokingly calls “dirt.” The spring onion pierogi was a standout, and when we raved about the filling he just said “I’m Polish, I have to get the potatoes right.” The General Tso’s bok choy was fried flaky on the outside and soft inside over a crispy fried-rice cube, and the lion’s mane mushroom was plated like a steakhouse dish over the crushed potatoes and a perfect morel cognac cream sauce. The cabbage “pastrami,” brined overnight like the real thing, came beside a layered potato that is h

Alexandra Kane 7 months ago

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.

Shef Sheila Edited 9 months ago

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 wer

Angie Carducci a year ago

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 appre

Justin McClelland a year ago

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