EYV Hospitality

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 me

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 experie

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

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 Roa

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 be