PMK is fully plant-based without making the experience feel narrow. Lunch, dinner, brunch, beverages, and private dining all stay inside the vegan format, so plant-based diners can treat it as a complete restaurant instead of scanning for one or two safe choices.

Plant-based diners get a real pizza menu here, not a single workaround. The current official pages show vegan pies, dairy-free and lactose-free framing, vegan cheeses, plant-based proteins, and gluten-free adaptability built into the way the restaurant explains itself.

Plant-forward diners have several real order paths. Tortivano, Torta, Gloria's Guacamole, Ivano Bites, Bean and Salsa Dip, and Pastel Azteca all carry vegetarian or vegan-option notes, so a mixed group can order from the core menu.

Vegetarian diners get real choices here, from tomato and goat cheese stack to butternut squash ravioli, wild mushroom crepes, and the vegetarian pasta bar.

Vegan and gluten-free tea-service versions plus the Plant Protein Salad Bowl give plant-forward diners more than a token option.

I’m A Fungi and I Yam What I Yam give vegetarian diners two named taco builds, and the official menu marks both as vegan-possible. Gluten-free corn tortillas add another practical path through the menu.

Plant-based and gluten-free diners get more than a token salad here. The dietary menu gives vegan, vegetarian, dairy-free, gluten-free pasta, and gluten-free crust routes, which makes Dolcetto easier for mixed-diet groups to plan around.

Plant-based diners are not limited to a side salad: House Made Plant Based Meatballs and Vegan Pizza are current menu items, and the pizza can be ordered with vegan, gluten-free, or regular crust.

This is not a plant-based restaurant, but the current menus give non-meat diners real paths: Risotto, Beet Sopressini Pasta, Roasted Maitake Mushrooms, Golden & Red Beets, and a Fried Maitake Mushroom Wrap.