food porn from vedge

Braciole: One of my very favorites. Cauliflower, Italian salsa verde and cured olives wrapped with a silky sliver of smoked eggplant 

On Monday night, my longtime blogosphere "penpal" Dolly and her her husband, Paul, were in town. So F-stop and I supped with them at Vedge, along with their friends, Monica and Chris and their lovely, adorably precocious daughter, Jia. I'll let the pictures do the talking. Unfortunately, I didn't get pictures of everything [including drinks. Get the Cide-Car!], but as you will see, there was a lot of food to keep up with!

Portabello Carpaccio: my favorite dish of the night. Thinly sliced raw, marinated portabello mushroom slices with picked cabbage, horseradish cream and cornichons. So luxurious! Melted in my mouth.

F-stop ordered a few things from the Dirt List, a daily-changing menu of seasonal produce. This is the Shaved and Grilled Brussels Sprouts with Mustard. I tried this before when JL and I ate at Vedge.

 Broccoli Rabe with tomatoes

I love what chef Rich Landau does with seitan, and Vedge changes it up every few months. So of course, I had to try the Grilled Seitan with Creamy Parsnips, English Peas and Truffle Steak Sauce, one of the heartier dishes on the menu.

F-stop got the Roasted Maitake Mushroom with Celery Root Fritter and Smoked Leek Remoulade. So pretty and earthy.

While we were choosing desserts, Dolly looked at the menu and said, "I wish I could have one of everything." Well, her wish came true! Rich and Kate [who are also good friends with Monica and Chris] brought out one of every dessert on the menu, plus a lovely glass of dessert wine! How nice was that? The only dessert not pictured here is Jia's ice cream. Above, Sweet Potato Turnovers with Sweet Kraut and Cream....

Chocolate Uber Chunk: Creamy malt custard with a pretzel-peanut crust and stout ice cream

Sticky Toffee Pudding...

 "Honey" Crisp with Smoked Maple Ice Cream and Walnut Streusel

Black Mission Fig Cheesecake with Port Wine Reduction and Pistachios.

If you're ever in Philly, you must try Vedge. Make sure you reserve in advance, though.