Vedge – A Vegetable Restaurant

On the visit back East, we stayed in Center City – what Philadelphians call the heart of their city – full of historic sites, shopping, a broad thoroughfare with world-class museum offerings – and restaurants!

And I discovered maybe my favorite-ever restaurant! Located in an elegant townhouse on Locust Street, Vedge has a lively atmosphere, an attentive, enthusiastic wait staff, good lighting, and comfy seats. To eat in such a beautiful, “hip” restaurant and be able to eat everything was such a treat for me.

While Vedge’s chef/owners, husband and wife team Rich Landau and Kate Jacoby, use no animal products in their kitchen, they choose to call Vedge “a vegetable restaurant.” The title reflects the stars of the show, “vegetables at the forefront,” not an after thought or side dish. Vegetables dominate the menu – the starters, the hot dishes and, of course, “The Dirt List.” Seasonal and local goes without saying.

On our night The Dirt List included Brussels sprouts, broccolini, beets, green beans, zucchini, mushrooms, and fingerling fries. The plates are small, a little like tapas, providing multiple opportunities for taste adventures. From the saffron cauliflower soup to the über chunk chocolate dessert – it was all beautifully presented and so flavorful!

Two nights later we returned to Vedge with an old friend who lives nearby (I love repeating a known pleasure on a trip, and it’s fun to become a little bit of a “regular”). It was Restaurant Week in Philadelphia and no reservations available, but we were invited to show up in hopes of nabbing one of the unreserved tables overlooking the open kitchen.

No luck – but – the creative seater at the front desk found us a little velvet couch in a corner with three stools – one for sitting and two for plates of food – a cozy spot on a rain-splattered night to catch up with our old friend and explore more Vedge dishes!

On the plane back to the West Coast I read all of the chefs’ newly published cookbook: “Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking.” I heartily recommend this book – a great treat for the cook at your house (that would probably be you!). The chefs travel the world seeking ways to adapt traditional flavors to their vegetable-centric menu.

The book is inspiring. The second night home I made their Portobello frites (an adaptation of Steak frites you’d find in a French bistro) featuring “a juicy red wine reduction that sings with tarragon and a touch of Dijon” – terrific! (And quicker and easier than it sounds.)

I’ll be revisiting Vedge’s cookbook in the blog – and dreaming of revisiting Vedge!

Brussels sprouts

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