Trey Popp piles on the praise for Rich Landau’s Vedge, the vegan restaurant that thrills vegans, omnivores and oenophiles alike.
In my first meal—one of the most enthralling I’ve had in Philadelphia—they made a persuasive (and exquisitely served) case. While other chefs cram their metaphorical golf bags with ever more esoteric clubs—agar agar and the like—Vedge showed the thrill of breaking par with a seven-iron. My second meal wasn’t quite as magical, but still whetted my appetite for what’s to come in spring and summer, when the full bounty of Lancaster farm country comes into bloom.
Three and a half stars – Excellent to Extraordinary