Even today, vegan dining still focuses on replacements — tofu “bacon,” seitan “chicken,” veggie burgers. But Vedge has never gone down that road. Instead, James Beard-nominated chefs Rich Landau and Kate Jacoby pull forward tastes and textures you wouldn’t associate with vegetables, like pastrami-spiced carrots and smoked tofu, which come together in their vegetable charcuterie board. The rutabaga fondue is so rich and creamy, you’d think you were dipping those freshly baked soft pretzels into a dairy-based cheese. Even the most carnivorous among us don’t miss animal protein here.