March takes the lead and focuses on wonderful vegan restaurants around the globe! Today we are passing on the good word about Vedge Restaurant situated in Philadelphia, America.
If you’re ever in Philly, pop on over to ‘The Vedge’
They opened in Fall 2011, Vedge is a vegetable restaurant by Philadelphia Chefs Richard Landau & Kate Jacoby. Landau & Jacoby have taken their acclaimed Horizons vegan restaurant concept to the next level in Philadelphia’s historic Tiger Building on Locust Street. Vedge offers a classically elegant dining experience with a progressive, bold approach to cooking.
The menus at Vedge are globally inspired, using locally sourced ingredients that closely follow the beautiful Northeastern seasons. Absolutely no animal products are used in the Vedge Kitchen. Behind the bar, their cocktails are fun and innovative, using house made syrups and bitters. Their wines and beers are selected to represent the best of the natural and craft movements.
Vedge prides itself on being a “foodie’s” restaurant – for omnivores, vegetarians, vegans, and carnivores alike.
Wine & Spirits Magazine | Restaurant Poll 2015: Kate Jacoby of Philadelphia’s Vedge Restaurant on DIY Dessert Pairings:
Last year I would have told you I wanted more folks to try orange wines. But this year, I’m really into sparkling. And I don’t mean Champagne, but sparkling wine from all over. Champagne houses that strive for house style can totally be boring, even if the wine is good, but there are just so many sparkling wines that have such personality. There is so much diversity: you can drink reds with sparkle, or a beautiful funky rosé, or a bigger, waxier white. Bubbles can be sipped on their own, pair really well with food, especially the vegetable dishes we serve.
Philadelphia has a strong cocktail culture and lots of people want to share small plates, and sparkling wine totally fits into this style of eating. One producer I’m really excited about right now is Alberto Tedeschi from Emilia-Romagna. His pet-nat pignoletto is delicious! He makes a tiny amount of wine and has something like eight hectares, and does everything himself. The end result is gorgeous and well done with a beautiful body and fizzy bubbles.
On dessert pairing
I actually designed a dessert to serve with the sake we are currently pouring, the Ooki Daikichi Shuzo Shizengou Cuvee 18: floral acidity with dry, toasted coconut notes and burnt sugar. It is a coconut milk-based yuzu custard which is modelled after crème brûlée, but not as thick, almost more like the texture of the inside of lemon meringue pie. The custard is bruléed with organic cane sugar, building a caramelization on its surface, then we add a coconut miso-glazed pocky: a breadstick/thin cookie hybrid that has been dipped in chocolate and rolled in toasted coconut. The flavours play so well together, and even though sake is hard sell and I don’t generally like to up sell our guests, the two are just made for each other.
1221 Locust St, Philadelphia, Pennsylvania 19107
Mon – Sat: 5:00 pm – 10:00 pm
Style: American (New), Vegan
General manager: Daniel Miller, Joe Pachella, Becky Romano
All acceptable methods of payment: Visa, American Express, Mastercard and Discover
Culinary team: Chefs Rich Landau and Kate Jacoby
They do take reservations, walk-Ins are welcome, great food for groups, take out and waiter service
Specialising in dinner, coffee and drinks
Contact: (215) 320-7500
Email : firstname.lastname@example.org
Their website: http://vedgerestaurant.com/
Do give them the thumbs up, and share this delightful restaurant out there! Do you have a favourite vegan restaurant that you frequent! We would love to hear!