Vedge — Restaurant in Philadelphia

We finally made it to Vedge! First off, I want to clarify that this is not fine dining.

I went here assuming it would be a thoroughly considered establishment in both space and concept, delivering food and service that stick in the mind. It’s not that - but it could be. I would still recommend dining here but don’t expect anything more than a great Philly restaurant.

There are a lot of issues in comparison to any one star Michelin, which I believe would be within reach for Vedge should the restaurant make some tough decisions and the committee ever decide Philly is worthy (hint - it already is.). I’ll outline them below.

Unfortunately, the vibe of the restaurant does not feel ambitious or intentional. This could have changed over the years… I have heard stories of the tasting menu from when they first opened. Vegetarian fine dining is no longer a novelty and it’s time for Vedge to be more precise in their aim.

To start, the music didn’t feel right - and if the soft rock pub music suits the vibe of what vedge is then it should have been a tad louder and more intentional with selection. Heck, if they want to be a pub they should lean into it more and I’d appreciate it. What’s blasting through those speakers matters as much as what’s on the plate.

The space has much wear & tear, and the seating is the least comfortable I’ve been at in a restaurant for some time. The only area that felt special and distinct was the bar area with its marble top. There’s too little conviction. I kept staring at a gap just to the left in the pews my partner sat on wondering why it hadn’t been fixed.

The bathroom has no style at all and offers the dreaded pink soap, which to me displays little attention paid to the full sensory experience. It’s a small detail, but soap lingers on the hands and can even bring people back to a restaurant if distinct enough (of course with everything else also meeting standards).

When we were done with dishes, there was a lot of hesitation from waitstaff in picking them up. This could be due to bad experiences in the past with guests that weren’t vocal, but the process moving to the next courses were quite awkward for us diners. I don’t need to be asked every time - particularly when the plate had just a few stray leaves or some leftover sauce that neither of us picked at for 20 minutes. There was only one waiter that properly introduced the dishes, and he came with the entrées.

We ordered a lot of dishes - I wanted us to taste essentially the whole menu lol. Special occasion, after all. The waitstaff may have been tripped up by that. We were recommended to choose between 2-3 per person, and I would instead recommend 3-4. The small plates aren’t that small at all - but the quality of the first two categories of dishes are such that you won’t want to miss out.

I’d say skip the entrée dishes entirely. They just aren’t up to snuff in preparation, and each small dish was more complicated in flavor and texture than what we received in the entrees.

Despite these issues, we really enjoyed the food and will be back when the menu changes. I’m hopeful post pandemic they reconsider the vibe to be more specific and take heed of these comments. The restaurant should remain in it’s lane, but I don’t think accolades will truly come without making tough decisions about the experience they want to leave...

I've been coming to Vedge for years and it never, ever lets down. It's the pinnacle of vegan cuisine and is so fun, so inventive, and so delicious that it's honestly easy to forget that nothing is made with butter, cream, milk, eggs, honey, etc.

Their menu is split into three components and I suggest ordering a little from each section, with around 2-3 plates per person (3 if you're really hungry, as the portions are quite generous here). They'll run around $10-20 per plate and they're each "big appetizer sized." Some of our favorites on the latest visit: potato crepe was amazing: fluffy and creamy and savory roasted maitake mushrooms: meaty and bursting with umami flavor, and paired incredibly beautifully with young celery and some sort of croquette that I swear tasted like an Icelandic fish paste (which is a good thing!) stuffed avocado: I didn't think I would like this one but I did! The creaminess of the avocado really contrasted with the crispiness of the rice the rutabaga fondue: basically pretzel with beer cheese dip, except better since the pretzel was perfectly soft and fluffy on the inside and the "cheese" had a nuttiness from the veggies they had incorporated in it

Finally, their dessert menu is clutch. We ordered three: the blueberry cheesecake, the sticky toffee pudding with cardamom ice cream, and the dark chocolate cake with sweet potato. Everything was to die for and nothing was too sweet -- a complaint I often have with vegan desserts as they often try to use sugar to compensate for the use of runnier fats than butter (e.g., coconut oil, shortening, etc.). The cardamom ice cream was flavorful but didn't punch you in the mouth with cardamom buds, which I loved. and the chocolate crust on the "cake" was amazing, and paired great with the creamy sweet potato puree.

Overall, for 4 people we ordered 9 dishes, 3 drinks, 3 desserts, and 3 coffees, and walked out paying less than $300 after tip and tax. It's pricey but an unforgettable...

A Culinary Rendezvous of Romance and Delight

Vedge, a haven for plant-based artistry, hasn't aged a day since our last visit years ago. Stepping into its warmly lit embrace was like rekindling a love affair with exquisite flavors and impeccable service. The ambiance remains as hushed and intimate as a, setting the perfect stage for a romantic rendezvous with my partner.

But oh, the food! A symphony of textures and tastes played out on our plates, each dish a testament to the chef's masterful command of the vegetal world. The carrot "lox" stole the show, its smoky, oceanic depths defying its humble origin. The maitake mushrooms, dancing in a symphony of garlic and soy, were an earthy, smokey delight. And the date cake, oh the date cake! Each bite was a decadent embrace of warm spice and creamy cardamom ice cream, a sweet finale to a truly memorable meal.

The service, like the food, was flawless. Attentive yet unobtrusive, our server navigated our dietary needs with grace and expertise, making us feel like the only guests in the room. Vedge isn't just a restaurant; it's an experience, a celebration of culinary creativity and genuine hospitality.

If you're seeking a romantic escape, a culinary adventure, or simply a reminder that plant-based cuisine can be both divine and decadent, look no further than Vedge. It's a vegan haven that transcends labels, a love letter to flavor and artistry that will leave you breathless and wanting more.

Highlights:

Impeccable service: Attentive, knowledgeable, and genuinely passionate. Warm and romantic ambiance: Perfect for a special occasion or an intimate dinner à deux. Standout dishes: Carrot "lox," maitake mushrooms, date cake with cardamom ice cream. Stellar execution: Each dish a masterpiece of flavor and texture. A must-visit for: Vegans and non-vegans alike who appreciate culinary excellence. Rating: 5 out of 5 stars, a shining star in the Philadelphia...