Restaurant Details

Some of the stars on Vedge's menu — the smoky campfire carrot, the subtly spicy dan dan noodles, or the rutabaga fondue with perfectly tart-and-snappy pickles — have been there for years, but they're welcome sights every time you encounter this menu full of vegetable-based innovations. This restaurant's combination of consistency and delight over more than a decade in operation is especially impressive given the owners’ other ventures — most recently, the charming West Chester market & prix fixe Ground Provisions. A place that will make your guests ask, as mine did, “Wait ... all this is vegan?” you don't need a plant-based diet to appreciate the restaurant's many charms, including an excellent bar program and a killer dessert list from chef Kate Jacoby. The vegan lemon curd on a recent visit could easily go toe-to-toe with any egg-based version — and win.