Daily News | At his vegan Pietramala restaurant, chef Ian Graye steers clear of ‘fake flavors’
Ian Graye’s idea is simple: “I want to essentially make a restaurant that I’d enjoy working at and one that I would want to come to if I wasn’t working.”, a BYOB that opened earlier this month on Second Street above Spring Garden in Northern Liberties.
Graye uses no fake meats or processed foods. “Every year, there’s a new vegan product, a new, better, quote unquote, vegan meat,” he said. “I don’t want to eat that. I want to eat vegetables. I want it to be real food that anyone can enjoy, not just vegans.” His first restaurant job was dishes at Brooklyn’s Champs Diner, a vegan destination, working his way up to chef de cuisine. Next came Pickle Shack, the Brooklyn veggie sandwich shop; there, he was under chef Neal Harden, who brought Graye with him to his next stop, Jean-Georges Vongerichten’s splashy all-vegan abcV in Manhattan. Then he landed with chef Marco Canora for two years, breaking his vegan streak by cooking Tuscan-style food at Hearth in the East Village.
In Philadelphia, his friend ran Foto Club, a social club in Kensington. Graye was given the food truck in the back, rent-free, to cook food for bar patrons. Graye called it Moto Foto and people started coming in. “They were very surprised about what this one guy was making out of this little truck,” he said. One early customer was Mark Mebus, who owned Blackbird and 20th Street Pizza. Mebus was looking to sell Blackbird, in Northern Liberties. Graye worked there until the deal was final.
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