veni, vidi, vedge!

Vedge's "Cide" Car, made with cider, apple jack, brandy and the usual suspects – unusually addictive

Philadelphia vegans, vegetarians and omnivores alike have been waiting with baited breath for the opening of Vedge, Kate Jacoby and Rich Landau's new vegan restaurant. Like everyone, I was sad to see their firstborn, Horizons, close. But I knew that the dynamic duo were marinating a brilliant concept – a vegan restaurant that would actually focus on – gasp! – vegetables, an idea stunning in its simplicity. Veggie eateries tend to feature protein-centric menus overflowing with tofu, tempeh, and beans, so it's refreshing to see vegetables used as the centerpiece of a culinary point of view. As someone who likes to try a little of this and that, I also like the fact that Vedge's menu will focus on small plates.

Korean Tacos with Seitan and Kimchee Mayo

If anyone can show off the inherent splendor of a vegetable, it's Rich. He is, without a doubt, one of the most talented chefs in the country, vegan or otherwise [and you know I am not one to throw away a culinary compliment]. Mere mortal that I am, I feel haughty when I successfully pair just one or two foodstuffs. But Rich's dishes habitually contain at least three, and sometimes even four or five complex elements, all paired with the easiness of a match made in heaven. Case in point, this Korean Taco appetizer: crispy shell with spicy seitan, cooling daikon, refreshing cilantro, creamy avocado and a kick-ass kimchee mayo.

Got protein? Don't worry, Vedge features tofu and seitan, too. 

The Gochuchang Tofu was my favorite. Gochuchang is a spicy Korean pepper paste which featured prominently in the marinade. It was tender-chewy, as it should be, grilled to perfection with Rich's signature crosshatches.

This ain't your Nonna's braciole.

The Smoked Eggplant Braciole was sublime: silky slivers of eggplant wrapped around tender cauliflower, resting in a emerald puddle of onion pea verde. This dish was F-Stop's favorite – and he hates eggplant. Enough said, right?

Handmade bitters? Sweet!

Vedge's bar is well stocked and 100% vegan. They even make their own bitters from citrus rinds. Now that's going above and beyond!

Clockwise from the fork, Figgy Cheesecake, Coconut Macaroon, Chocolate-Filled Beignets (Not the official Vedge names!)

The powdered beignets were filled with a surprise: a creamy chocolate center. The cookies were all delicious, including the macaroons. Kate is famous for her creamy, omni-fooling cheesecakes, and her fig-topped wonder [shown on the fork] did not disappoint. I can't wait to order a large slice – or an entire cake.  In fact, I can't wait to go back to Vedge. They open on Monday, November 21.