Vedge Out

IMG_5021-001

On a brisk evening in Philadelphia, the blustery winds blew us to the front doorstep of Vedge. In need of warmth and nourishment, we eagerly entered. Before long, we embarked on a hand-selected tasting adventure that would show us what vegan cuisine is truly capable of. The menu we enjoyed included the following tapas from the regular menu and the “Dirt List”:

IMG_5027-001Wood Grilled Purple Carrots (red wine-black olive vinaigrette, white bean sauerkraut puree)
When this piece of art arrived at the table on its wooden palette, I knew we were in for a treat.

Yellow Sweet Potato Fritters (cilantro chimmichurri, sofrito oil)
Crisp and light on the outside, substantially “meaty” on the inside.

Nebrodini Mushrooms (“fazzoletti” style, oven dried tomato, basil)

Crispy Cauliflower (green curry, black vinegar, spicy sambal)
The tongue-tingling spices are a pleasant surprise, cooled by a creamy aioli on the side.

Fingerling Fries (creamy Worcestershire)
Likely my favorite dish of the evening—best recommendation of the night, thanks to one of my dining companions!

Autumn Squash Pierogi (chanterelles, madeira, hazelnut picada)
An inspired take on the classic Polish fried dumpling.

IMG_5031-001Spicy Grilled Tofu (gochujang, edamame, smoked miso, yuba cracklin)
A dish that takes eaters on a quick getaway to Korea with its Asian-inspired flavors.

Roasted Maitake Mushroom (celery root fritter, smoked leek remoulade)

Grilled Seitan (creamy parsnips, english peas, truffle steak sauce)
The biggest peas I’ve ever seen!

IMG_5038-001Sticky Toffee Pudding (pumpkin ice cream)
You won’t believe that this is made without dairy and eggs. Mind-boggling good.

Richard Landau and Kate Jacoby—chefs, owners, and a husband-wife team to boot—opened Vedge in Fall 2011, applying what they learned from their experiences running the acclaimed vegan spot Horizons. Vedge’s globally inspired menus use locally sourced ingredients that follow the Northeastern seasons; be sure to pick a dish or two (or eight) off the “Dirt List,” the section of their menu that changes on a daily basis. Absolutely no animal products are used in Vedge’s kitchen, but don’t be deterred if you’re an avid meat eater: the tapas-style vegan plates will delight the taste buds of omnivores, vegetarians, vegans, and carnivores alike.

IMG_5034-001

Vedge glows with a pervasive warmth. From the polished yet homey interior to the ever-attentive and helpful waitstaff, it is evident that this restaurant cares about providing a stellar dining experience. By setting a new standard for vegetable cuisine, Vedge demonstrates that vegetables are anything but unexciting: they are the basis for awe-inspiring dishes.

— Nicole Woon

Leave a Reply

Your email address will not be published.