For them, a parsnip can become as tender and flavorful of a piccata as any cut of veal. And in Philadelphia, Chef Ian Graye is doing this perhaps better than anyone in the country right now at his Italian-inspired, plant-forward restaurant, Pietramala. Chef Ian Graye’s culinary vision at Pietramala: A plant-based revolutionCelebrating its second birthday this October, Pietramala has achieved a lot in its short lifespan. Richard BowieA neighborhood gem in Philadelphia’s Northern LibertiesThe charm of Pietramala starts way before you even walk through the doors. But in Philadelphia, the most talked-about vegan restaurant is all about intimacy—feeling homey and upscale all at the same time.

Source: Ethiopian News October 10, 2024 18:03 UTC