One look at the menu and it's obvious; this place is all about seasonal ingredients. The chef hits the farmers' markets and then creates the vegetable focused menu. It's fresh, creative, unique and balanced. Vegetarians and meat eaters will appreciate the options. Despite a very gourmet menu, the decor and vibe are welcoming and casual. High ceilings, long wood tables, mosaic tile floor, and a long marbe bar. It's somewhat industrial with a European slant.
Dinner's menu brims with freshness. There isn't much separation between appetizer type food and main courses. Price can be your lead. Recent menu examples included "Chef's Salad" with farm lettuces, daily vegetable selection, and a walnut marigold dressing. Other salads included romanesco and watermelon; roasted baby beets; a butter lettuce salad with citrus. The menu then delves into more veggie-centric dishes, grains, pastas and two protein dishes. For example, there were roasted baby artichokes; vegetable farro and pozole soup (option to add egg); sunchoke and green beans with nettle pesto; lima bean ragout and parsnip; ricotta cavatelli with yogurt and nori; hand torn pasta with shishito cream; and a green piri-piri rice with over easy egg. There could be a special, but at last look the two "mains" were a heritage boneless pork rib and roasted kanpachi (amber jack) with radish greens.
P.Y.T aslo offers a weekend brunch and it's no less gourmet than dinner! Lemon ricotta pancakes; creamy grits with amaranth (option to add egg); egg scramble with wild rice, red kuri squash and fine herbs; Japanese sweet potato with Fuji apple; toasted brioche with honey, ricotta, fried egg and fontina; English muffin with fontina and onions; avocado toast and a few salads and grains! Pastries are listed separately.
Open for dinner Tues-Sat and weekend brunch 11a-2:30p