Vedge

Vedge is a vegetable-focused restaurant. The restaurant is founded and led by James Beard–nominated chefs, and since opening in 2011 it offers an upscale dining room that just happens to serve only vegetables. The team sources organic produce in part from their own Chester County farm, “Lost Glove.” The restaurant has received broad critical acclaim, including spots on GQ and Eater lists, high marks from Philadelphia Magazine and the Philadelphia Inquirer, recognition from Food & Wine, and a Michelin Guide recommendation in 2025. Vedge positions itself as a destination that redefines vegetable cooking by combining refined technique and creative plating. Located in an elegant Center City brownstone, the historic Tiger Building, the dining room provides an intimate, refined setting with an on-site bar that highlights craft beers and seasonal cocktails. Vedge delivers an elevated, modern fine-dining experience rooted in local, seasonal produce and influenced by bold global flavors; the kitchen showcases creative plant-based techniques. Rich Landau serves as Chef/Owner and is an early pioneer of modern plant-based dining and a multiple James Beard finalist. Kate Jacoby serves as Chef/Owner, is a James Beard–nominated pastry chef and a certified sommelier who oversees the wine program. Specialties include a tasting menu, vegetable-forward à la carte plates, a natural wine program, produce-driven cocktails, mushroom carpaccio and desserts of ice creams and sorbets.