Vedge continues to offer vegan cuisine like you’ve never seen it. Chefs Rich Landau and Kate Jacoby have reimagined vegan cooking, proving that the possibilities are limitless. Winter months bring an array of fresh root vegetables which, at Vedge, are prepared and served in surprising ways. The pastrami-spiced little carrots are seasoned to taste just like the deli meat, and are paired with the tangy sourness of the white-bean sauerkraut puree and the sweet earthiness of pumpernickel bread. From the grill, a grilled avocado accompanies a poblano empanada, trumpet mushrooms, and lightly pickled jicama curtido, all seasoned with a mildly spicy salsa Veracruz. There’s always something exciting.
Dining status: Outdoor dining via reservation only. Takeout is also available.