Dinner at Vedge

On December 1, 2012, Chris, Mauro, Lydia, and I went to see War Horse at Philadelphia’s Academy of Music. Nick Stafford adapted the play from Michael Morpurgo’s novel of the same name. War Horse is the story of Joey a horse that is bought at auction and survives the battlefields of World War I to go back to his owner. All of the animals in the play are puppets.

Since our favorite restaurant, Vedge is down the street, we went to dinner after the play. Chef/Owners, Rich Landau and Kate Jocoby, have created one of the best vegan restaurants in the world. They work really hard to create dishes from seasonal vegetables and transform them into amazing dishes to satisfy any palette. We made sure to order off of all of the menus (drink, Dirt List, main menu, dessert menu).

Vedge has a very creative drink list that cannot be found anywhere else. We ordered the Apple Cide-Car with apple brandy, Cointreau, maple syrup, and lemon;  the Pomegranate Sangria with red wine, brandy, Cointreau, and smoked cinnamon; and a Dragon’s Tail with reposado tequila, Campari, allspice-vanilla dram, and lime.

From the Dirt List we ordered the Purple Carrot & Seitan Gumbo, Brussell Sprouts with shaved and grilled smoked mustard, Fingerling Fries, and Creamy & Crispy Sunchoke Toast with wood grilled broccolini, and lemon oil.

The Vedge menu has been designed with the idea to have small plates and lower prices than the more expensive big plates that were served at Horizons. When you go to Vedge, depending how hungry you are, you should order between two to three plates for a full meal. We tried the wood grilled sweet potato paté with grain mustard, jerk cashews, and toast; salt roasted gold beets with avocado, smoked tofu, rye, capers, and creamy cucumber; autumn squash pierogies with chanterelles, madeira, and hazelnut picada; spicy grilled tofu with gochujang, edamame, smoked miso, and yuba crackling; and grilled seitan with creamy parsnips, english peas, and truffle steak sauce.

We were able to try everything on the dessert menu because after we ordered Kate made sure to send to the table the things we were missing. We had cheesecake with black mission figs, white port reduction, and pistachio; turnovers with whipped candied sweet potato, sweet kraut, and cream; sticky toffee pudding with pumpkin ice cream, honey crisp with smoked maple ice cream, and walnut streusel; chocolate über chunk with pretzel-peanut crust, malt custard, and stout ice cream; and the ice cream trio.

We were stuffed when we left and all thought this is one of the best meals we have had anywhere. Rich and Kate never fail to amaze us with their creativity and food.

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