All hail the vegetable! No, that’s not the rallying cry of vegetarians, but rather the ethos behind P.Y.T. Here, veg reigns supreme, and vegetarians don’t have to do a quick scan of the menu trying to find the one, maybe two dishes, upon which their meal will hinge. Instead, P.Y.T. is a “vegetable-centred” restaurant. Meaning? Dishes focus on fresh, seasonal vegetables, and the menu changes to suit what’s available and good. The result is delicious. Almost as much as the space itself is beautiful – part light industrial chic, part airy bistro in feel, with leafy green plants, wooden tables, and dangling lights overhead.
But back to the food: one day you might find blistered okra with nori ranch dressing, black sesame and lemon on offer. The next, a mushroom basteeya with pecorino, cipollini onions, and a lentil salad. There are seemingly humble dishes, like porridge, which are transformed with care and craft into hand-milled rye and rolled oat porridge with pecorino, baby tomatoes, burrata and shaved truffles. Salads that mix the sweet and savoury to mouthwatering effect, like tomatoes and peaches, when they’re in season, with a passion fruit vinaigrette. And if you lean towards the vegan end of the spectrum, that can be accommodated as well. Even meat-lovers can find the odd dish, should the carnivorous urges be too hard to resist, like P.Y.T’s pork collar steak (sourced from Peads & Barnett’s farm in California) with French potatoes.
At the weekend, P.Y.T’s menu is everything you could hope for, offering fried egg sandwiches (made with English muffins and lots of Fontina), avocado toast, freshly-baked Nutella and cinnamon rolls, blueberry scones, and pain au chocolat. And that’s just a few of the dishes – all so good you won’t miss the presence of meatier goodies. But because P.Y.T. aim to please, you can always add a side of Nueske’s bacon if you want.