There is nothing else.
Of all the vegan and vegan-friendly restaurants I’ve eaten with during my time on this planet, nothing comes close to capturing the delight of food quite like Vedge of Philadelphia.
If you are interested in plant-based dining at its finest, you need to make sure Vedge is on your bucket list, in your 3-year plan or somehow scheduled into your not-too-distant future.
Owners Kate Jacoby and Rich Landau have created a food paradise where subtle flavours and unique ingredients join forces to create a melt-in-your-mouth tour de force. If that sounds like hyperbole, you are clearly one of the unfortunate few yet to step foot inside the award-winning Locust Street eatery. Those who have dined with Vedge might very well think I am not employing sufficient superlatives in my description.
I have dined with Vedge on three occasions over the years and I am constantly scheming and plotting my return. If anyone asks you if you know FGV’s favourite restaurant in the world, tell them Vedge.
Before I launch into the photos from my recent visit, I want you to take a moment to follow Vedge on Twitter and like the restaurant on Facebook.
Now, visual proof of my fine dining experience.
Smoked carrots, kimchee ‘reuben’, white bean puree & pumpernickel
Fancy radishes with shishito pepper, avocado, pickled tofu & smoked tamari
Portabella carpaccio with caper puree, salsify skordalia & nigella grissini
Salt roasted golden beets with avocado, smoked tofu, rye, capers & creamy cucumber
Stuffed avocado with pickled cauliflower, romesco, ‘fried rice’ & black salt
Market board featuring selection of pickled, marinated & fermented vegetables
Rutabaga fondue with soft pretzel, rutabaga salad, charred onion & pistachio
Amazing ice creams
Cassatelle with hazelnut ice cream & pomegranate marshmallow
Sticky toffee pudding with smoked walnut ice cream
Meyer lemon cheesecake with blood orange gel, tangerine ice cream & chocolate-bergamot dust
Crispy & creamy sunchokes with truffle & trail mix
Grilled seitan with pickled turnips, green garbanzos & za’atar
Fingerling fries with creamy worcestershire
Spicy grilled tofu with gochujang, edamame, roasted miso & yuba cracklin
Braciole – smoked & roasted eggplant, Italian salsa verde & cured olive puree
Brussels sprouts – shaved & grilled with smoked mustard