harm.less

Philadelphia’s Vedge is arguably the nation’s most revolutionary restaurant. Not in a loud or aggressive way, but in a surreptitious, subtle one, winning the hearts and minds of omnivores with perfectly prepared plant-based fare.

Run by vegan luminaries Rich Landau and Kate Jacoby, the vegetable-only establishment has earned nods from many mainstream organizations, including being named “Philly Restaurant of the Year by Eater in 2012 and #”1 Restaurant in Philadelphia” by Zagat last year.

The restaurant’s remarkable creations appeal to even the stubbornest of carnivores, and it’s this widespread appeal that’s helping them launch a vegetable revolution. As its website reads: “Vedge prides itself on being a ‘foodie’s’ restaurant – for omnivores, vegetarians, vegans, and carnivores alike.”

Now, Chef Rich Landau has earned another impressive honor: a nomination in the James Beard Awards. Landau’s nod is in the Best Chef: Mid-Atlantic category, and he’s up against Cindy Wolf of Charleston in Baltimore, Joe Cicala of Le Virtù in Philadelphia, Spike Gjerde of Woodberry Kitchen in Baltimore and Greg Vernick of Vernick Food & Drink in Philadelphia.

The James Beard Awards are a huge deal in the culinary world, and having a vegan chef on the list is a major sign of changing times. Dubbed “The Oscars of Food”, the awards are voted on by more than 600 culinary pros. Only the best of the best make the nomination list.

The awards also included a Vegetable Focused and Vegetarian category for cookbooks, with nominees including At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin, Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by
Yotam Ottolenghi and Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company by Mark Scarbrough and Bruce Weinstein.

Let’s hope Landau’s grilled seitan and rutabaga fondue can win over the judges the way they’ve won over Yelp reviewers.