Pietramala

Chef Ian Graye's Northern Liberties kitchen runs on a simple but demanding premise: plants are the main event, not the consolation prize. The menu changes daily based on what's coming in from local farms and foragers, so what you're eating is genuinely of this moment. Dishes like the Lion's Mane Brick Pucks and a tagliatelle with ragu of the woods in tomato miso sauce show a kitchen doing serious technical work, with in-house fermentation and preserving underpinning a lot of the flavor. Michelin noticed, and so should you.