ABOUT VEDGE

Vedge is a Vegetable Restaurant by James Beard-nominated Chefs Rich Landau and Kate Jacoby. In 2010, after almost a decade of working together at Horizons, the couple had shaped a vision for their next restaurant. An elegant, but approachable modern fine dining experience that would be the setting for their plant based cuisine inspired by local, seasonal vegetables and bold global flavors. At the time there were very few vegan restaurants in the world that offered an elevated dining experience with a full wine and beverage program. The couple saw this as an opportunity to open up a beautiful new restaurant, that looked like any other upscale restaurant in town, but just happened to serve only vegetables.

Vedge opened in 2011, housed in the historic Tiger Building in Center City Philadelphia. The elegant brownstone home has been the perfect, intimate setting for the couples vision.  Vedge’s Bar Program, one of the early pioneers in the natural wine movement, also features craft beers and an ever changing seasonal cocktail list, all selected to compliment the the dinner and dessert menus. 

Vedge has welcomed guests from all over the world alongside a hometown and regional core of regulars. And while there are standby classics on the menu, the menu continues to evolve to celebrate new ingredients, flavors and techniques.

Shortly after opening Vedge was named one of GQ’s best new restaurants, it was on the Eaters first list of the 38 best restaurants in the country. Vedge was awarded 3 1/2 stars (out of 4) from Philadelphia Magazine and was ranked 4th in their 50 best restaurants list in 2014. In 2016 Vedge was awarded a “4 bell” review by Philadelphia Inquirer restaurant critic Craig Laban, the highest possible rating for a restaurant. Philadelphia Magazine also named Vedge as one of the most important restaurants of the last decade and In 2018 Vedge was named one of Food and Wines 40 most important restaurants of the last 40 years.

In late 2022 Chefs Jacoby & Landau opened Vedges sister restaurant out in the country. Ground Provisions is an intimate 9 table country dining room offering a farm inspired tasting menu Wednesday through Saturday by reservation only

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ABOUT THE OWNERS

Husband/Wife team Richard Landau and Kate Jacoby are the Chefs/Owners of Philadelphia's renowned vegetable restaurant, Vedge.  

Chef Rich Landau, a pioneer of the modern, plant based dining experience, opened his first restaurant, Horizons, in 1994. His mission: to demonstrate the creativity and satisfaction of vegetable cuisine. Through the many years in the restaurant industry, teaching and consulting and media appearances including winning Food Network’s Chopped, Landau has used the carnivore’s palate he grew up with to translate his vision for vegan cuisine to a broader audience. Chef Landau is a 6-time finalist for the James Beard Foundation's Best Chef Mid Atlantic as well as twice being named “Best chef in Philadelphia” by Philadelphia Magazine.

Chef Kate Jacoby studied French and Sociology at Georgetown. In 2001, she switched gears to join Landau at Horizons, the restaurant she had already grown to know and love as a customer. Her work in the kitchen beside Landau helped hone her pastry skills and shaped her approach to desserts. A James Beard Nationally Nominated Pastry Chef and a Certified Sommelier, her recent focus also includes overseeing the Wine Program and working the couples small vegetable farm in Chester County.

Landau and Jacoby met in 2001 and began to grow the business together. In 2009 The couple and their team cooked the first Vegan meal ever served at the James Beard House in Manhattan. In 2011 they opened “Vedge” in an elegant Center city Philadelphia brownstone to national acclaim. Landau and Jacoby have authored four cookbooks, including “Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking”.

Landau and Jacoby are both native Philadelphians who take pride in helping shape the culinary landscape in their region and who are committed to further raising the bar for vegetable cuisine across the country.  When not in the kitchen, they love to travel with their son Rio, always on the hunt for their next great food experience.

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