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The open kitchen takes up half the dining room at this cozy vegan restaurant in Northern Liberties, which runs on foraged produce, small local suppliers, and the chef's own ferments and preserves. The menu is shareable Italian-inflected plates, around three per person, with a casual Northern Liberties crowd that books the place solid most nights. A James Beard semifinalist, and one of those spots that makes vegetable-forward feel like a choice rather than a compromise.
The awards strongest first
- Esquire The Best New Restaurants in America
- Bon Appétit America's Best New Restaurants
- Michelin Guide Selected Restaurant
- Eater The 38 Best Restaurants in Philadelphia
- James Beard Awards 2026 · Semifinalist · Best Chef: Mid-Atlantic · Ian Graye
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Comb tooth mushrooms
“Whether it’s the comb tooth mushrooms (with aged pinto bean miso and heirloom polenta), blistered carrots, or beet salad with fermented chile aioli, this charming spot is fine plant-based dining done right.”
Eater -
Golden beets
“"Golden beets" is a clever riff on a New York deli, while the pappardelle with morels impresses with its creaminess.”
Michelin Guide -
Pappardelle with morels
“"Golden beets" is a clever riff on a New York deli, while the pappardelle with morels impresses with its creaminess.”
Michelin Guide -
Beet salad
“Whether it’s the comb tooth mushrooms (with aged pinto bean miso and heirloom polenta), blistered carrots, or beet salad with fermented chile aioli, this charming spot is fine plant-based dining done right.”
Eater
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