MEET THE CHEF: Michael Godlewski of EYV Restaurant in Pittsburgh, Pennsylvania

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Feb 3

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We sat down with Executive Chef Michael Godlewski of EYV Restaurant in Pittsburgh, Pennsylvania — one of The Pittsburgh Post Gazette's “Best New Restaurants of 2023.”

https/eyv-restaurant-pittsburgh-pennsylvania — **EYV Restaurant** in Pittsburgh, Pennsylvania

EYV is a vegetable-forward restaurant located in Pittsburgh's Deutschtown Neighborhood focusing on making vegetables the center of the plate — with meats and seafood playing a supporting role, while utilizing the bounty of Western Pennsylvania and East Ohio Farms whenever possible.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

If you are fans of the office I was born and raised in a little town outside of Scranton, called Wilkes-Barre, Pennsylvania. I try to travel as much as can that the restaurant allows, which is few and far between.

But, trips are always inspiring but I try to find inspiration from any time or place and not feel like I have to be inspired by a certain place or trip.

Tell our readers an interesting fact or two about yourself that reflects your cooking style?

My style is making vegetables the star of the plate in the same light of a piece of fish or animal protein and using animal products as a garnish to help highlight the vegetables. We like to say we are the steakhouse of vegetables. Can you get veggies at a steakhouse? Of course but the steak is the star and we try to be the inverse of that.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

It’s hard to pick as its very mood-based, but I’m a sucker for any noodle, and filled pasta or dumpling. But, what I recommend to try is something out of your comfort zone. Find a place you would normally go to and give it a try. You never know what new, great food there is to discover out there unless you take a chance on a new place or cuisine and culture.

What are three ingredients that you simply couldn’t live without?

Salt, vinegar, and soy sauce.

We love the art behind plating. What do you love about designing the perfect dish?

We like to say once something we think is perfect, it can't be perfect because we are always in the mind set how can this be better. But, I think that what makes a great dish is balance, and when you have it you get cravings for it you can’t wait to have it again.

Balance to us is what we call the “goldilocks“ zone. Not too hot, not too cold, just right. We use the same idea to a dish if its sour it needs some sweetness to balance. If it’s bitter, it needs some salt. A dish can be sour, but that cannot be the only note; it has to have something to balance it out so we don't run the risk of palate fatigue.

Tell us about one of the most creative dishes you’ve cooked up?

It’s not too recent, but it had become one of the things we have become known for and the closest thing I've gotten to a creation but it was inspired by a pastrami sandwich.

We call it cabbage pastrami, we treat a head of cabbage just like you would a beef brisket for pastrami. We brine the cabbage in pastrami brine, then rub it with coriander and black pepper, smoke it, roast it, char it, and accompany it with things you would get with a pastrami sandwich. Steak fries for the fries or chips, sweet and sour red onion for the pickles and top it with a 1000 Island Hollandaise and a Swiss cheese and rye bread crumb.

What is one of your greatest accomplishments or awards you've earned?

Most recently, we were choose by The Pittsburgh Post Gazette and Pittsburgh Magazine as one of the “Best New Restaurants of 2023.”

What are some of the latest trends you’re seeing in top restaurants across the globe?

The thing I am seeing the most which makes us feel good is a shift towards more plant based options. We try not to follow the trends too much. We pay attention to them but if you are always chasing trends you lose the identity of who you are and just become a trend. It is import to listen to what our guests are telling us but we want to be true to ourselves and do things that make sense for us and the restaurant and not for the sake of doing it to be trendy.

What’s your favorite cocktail or beverage of choice?

My go-to is an Old Fashioned, but if I’m somewhere that has a great beverage program or selection, I like to let the staff recommended what they are excited about.

What do you love about being the Executive Chef of EYV Restaurant in Pittsburgh, Pennsylvania?

I love being able to connect with our guests while being able to highlight all the incredible farmers we get to work with.

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