My Dinner at Vedge

by Sarah on June 11, 2014

Undercover Caterer :: My Dinner at Vedge, Philadelphia

Oh hai.  Sorry Nana is not here today, but I’m on vacation.

I’m in the City of Brotherly Love, where the people are friendly–unless they are trying to run you over in their cars.

I came to participate in the Eat Write Retreat conference, which was a weekend of eating and more eating, accompanied by talking to lots of like minded people about eating.  And a little about writing.  I got here a day beforehand, and stayed a few days after, just to make sure I got enough to eat.  I also saw some history-type stuff and some art.

Undercover Caterer :: My Dinner at Vedge, Philadelphia

Tuesday was my last night in town, and I spent it at Vedge, a beautiful, spartan vegetarian restaurant.  Not that the food was spartan.  To the contrary.  Lots of plays on traditional dishes, just made meatless. And I didn’t miss it.  These dishes were beautifully prepared and lovely to look at.

Above is ‘Smoked Carrots’–with kimchee “reuben”, white bean puree and pumpernickel.  The pumpernickel is the crumbly stuff in the middle.  The “reuben” had all the vinegary kick of corned beef and thousand island, and the carrots were just tender with a hint of smoke.

Undercover Caterer :: My Dinner at Vedge, Philadelphia

Does this not look like a piece of salmon?  I assure you that it is not.  It’s ‘Spicy Grilled Tofu’. Sweartagawd.  Grilled and glazed with gochujang, drizzled with a sweet, smoked miso, and sat atop a small mound of pureed edamame.  That chip is yuba cracklin, which I didn’t even know was an actual thing, but it is.  The only way I can describe it is like a thin sheet of rice cake.  Pleasantly crunchy as a counterpoint to all the softness going on elsewhere on the plate.

Undercover Caterer :: My Dinner at Vedge, Philadelphia

Broccoli rabe, because I am a mother and I always try to eat something green. The bitterness had been braised right out of it, and it was served with tomato bagna cauda (not sure it’s worth the bother without anchovies) and “long hots”, which apparently is a long hot pepper common to the Northeast states.  It is indeed hot and gave this mild rabe a kick squarely in the ass.

Undercover Caterer :: My Dinner at Vedge, Philadelphia

My favorite course, a fat roasted slice of trumpet mushroom sitting upon a pile of roasted Maitake mushrooms.  Oh, the crispy edges of the Maitake were to die for, especially once you rubbed them around in the smoked leek remoulade.  That fried ball thing is a celery root fritter–in reality, more of a croquette, with a crispy exterior shell and a creamy interior.

Undercover Caterer :: My Dinner at Vedge, Philadelphia

A smart woman I met at the conference insisted that I order this Saffron cheesecake, and I’m glad I did.  It was super creamy–not dense like a NY cheesecake. The crust was gingery, though the menu described it as a “black olive-pistachio crumble”.  Whatever, it was good.  Next to it is a light light rhubarb ice cream surrounded by citrusy basil gel.  I had to restrain myself from licking the plate.

Undercover Caterer :: My Dinner at Vedge, Philadelphia

Who cares whether you’re a vegetarian or not?  I recommend Vedge on your next trip to Philly.  Take the advice of two smart women and order the cheesecake.

CVedge–A Vegetarian Restaurant

1221 Locust Street
Philadelphia, PA 19107
tel 215.320.7500

ontact Us

1221 Locust Street
Philadelphia, PA 19107
tel 215.320.7500

A Vegetable Restaurant

1221 LOCUST


Related posts:

Leave a Comment

Previous post:

Next post: