The vedge Experience
vegetable restaurants for omnivores by james beard nominated chefs rich landau and kate jacoby
Vedge Restaurant: America’s premier plant-based fine dining restaurant
V Street: Globally-inspired street food from around the world
Fancy Radish: An exciting new plant-based bistro in Washington DC, inspired by Vedge
what we’ve been up to
An award winning Vegetable Restaurant by James Beard nominated Celebrity Chefs Richard Landau and Kate Jacoby, Vedge offers an exciting, modern, dining experience inspired by seasonal vegetables. Since it's inception Vedge has been met with international critical acclaim for it's groundbreaking approach to plant-based dining. The overwhelming reaction to Vedge has produced 2 additional restaurants in the last 7 years. V Street in Philadelphia and Fancy Radish in Washington DC.
Now, we want to go global.
vedge continues to blow carnivores’ minds
Vedge Partners with Whole Foods for a Thanksgiving Meal to be offered Nationwide
vedge is zagats number one restaurant in philadelphia
vedge named one of wine enthusiasts top 100 wine restaurants in america
Chef Richard Landau featured in food and wine magazine
about the chefs
Husband/Wife team Richard Landau and Kate Jacoby are the Chefs/Owners of Philadelphia's renowned vegetable restaurant, Vedge. In recent years, they have grown their restaurant group to include their street food bar, V Street, fast casual eatery, Wiz Kid, and their latest effort, Fancy Radish, in Washington DC.
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 vegan cuisine to a broader audience. In 2009 Landau and Jacoby 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. In 2016 Vedge was awarded a “4 bell” review by Philadelphia Inquirer restaurant critic Craig Laban, the highest possible rating for a restaurant. Landau has co-authored four cookbooks, including the most recent “Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking,” and he has been a finalist multiple times 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 Nominated Pastry Chef and a Certified Sommelier, her recent focus also includes overseeing the Beverage Program at all their restaurants and directing expansion for the group.
Landau and Jacoby are both native Philadelphians who take pride in helping shape the culinary landscape in Philadelphia 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.