In a recent GQ article hailing the new dawn of American dining, Philadelphia vegan restaurant Vedge garnered a top spot on “The 12 Best Restaurants of 2013.” Alan Richman, the article’s author, gushed over head chef Richard Landau’s Fingerling Potatoes and expressed utter admiration at the Celery Root Fritters and the Winter Squash Pierogi. “All the dishes had extraordinary balance and savoriness,” he writes. “Nothing was absent from this meal, and let’s not forget that meat and fish weren’t present.” Vedge was the only plant-based restaurant to make GQ’s list.
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