Vedge

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The Revisit: Vedge

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The Revisit: Vedge

Vedge

Consider the radish…

When I reviewed Vedge two-and-a-half years ago, that was my opening line. Sometimes I wonder how many people stopped reading after the third word. But I don’t regret it. Plenty of things on Rich Landau’s menu sounded more appetizing, but the black slate bearing his “fancy radishes” was a dish that changed my whole way of thinking—not only about that lowly stepchild of the brassicas, but about vegan cooking altogether.

Five varieties came five ways, from roasted to half-roasted to raw, with an artful precision and a cup of smoked tamari soy sauce that boldly begged comparison with top-shelf sashimi. It was a definitive dish: the last word on an ingredient nobody else was really even offering a first word about. So if anything was bound to stay on Vedge’s menu, it was the radishes. As an emblem of Landau and Kate Jacoby’s galvanizing approach to vegetables, it was too perfect to replace.


Yet not too perfect to improve upon, as I discovered on a recent, belated return to a restaurant that I’ve spent the last two years sending people to.

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Gastronaut: The Meat of the Matter

First off, let me say this: I’m as guilty as anyone when it comes to portraying Philly as a mecca for twig-and-berry eaters.

gastronaut-kagan-mcleod-400

Illustration by Kagan McLeod

Like just about every other food writer out there, I was won over the very first time I stepped into Rich Landau and Kate Jacoby’s Vedge in Midtown Village. After years of sharkishly eating my way through several major American cities as an itinerant restaurant critic, I’d formed some pretty strong opinions about the depth and limits of vegan cuisine, and all of them were burned away the minute I tasted Vedge’s sweet potato pâté.


This, I thought, is what every vegan restaurant in America should be aiming for. This is a cuisine to be proud of.

Immediately I began telling people about it. Loudly and repeatedly. I brought people to Vedge specifically so I could share the weird sideways joy of finding a groundbreaking and totally unexpected version of something you were pretty sure you were going to hate going in.

And it wasn’t just Vedge. It was the bloody beet steak at the Farm and Fisherman. It was the daily lines outside HipCityVeg, and the vegetarian prix fixe at Le Bec-Fin (which, as things turned out, didn’t go so well), and the sudden explosion of plants on so many menus around town. It was the fact that here, of all places, genius vegetable cookery had become the direct heir of the farm-to-table movement, offering the city’s best chefs a whole new range of flavors and textures to play with. After all, if the people of the city appeared willing to eat turnips and roasted brussels sprouts, someone had to charge them for it.

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It’s a Ramp Roundup – Ignore the Wind, Spring Is Here

No, not these ramps.

No, not these ramps.

Last night it snowed. Today the wind howled and you had to wonder if this winter would ever just give up. But Twitter is abuzz with photos and tweets that proved spring is indeed here. Local chefs are tweeting up a storm of the ramps they’ve foraged and already gotten onto their menus.

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