vedge restaurant group


We offer

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

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what we’ve been up to

reviews &

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 is one of Food & Wine’s 40 most important restaurants of the past 40 years


Vedge gets 4 Bells from Craig Laban

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"Plainly stated, Vedge is the best meat-free restaurant in America"

- Bill Addison, Eater


Vedge is one of GQ's best new restaurants


Press Continued

3.5 stars for vedge from philadelphia magazine

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Vedge in Bon Appetit    

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The New York Times visits Vedge  

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Vedge Featured on the Cooking Channel Unique Eats 

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vedge continues to blow carnivores’ minds

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Vedge Partners with Whole Foods for a Thanksgiving Meal to be offered Nationwide  

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vedge is zagats number one restaurant in philadelphia  

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vedge named one of wine enthusiasts top 100 wine restaurants in america 

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Chef Richard Landau featured in food and wine magazine  

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about the chefs

bios &


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.

“Is Vedge the best vegan restaurant in America? it might be one of the best restaurants, period.”
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