Philadelphia, PA - Many of Philadelphia's fine dining restaurants have begun offering vegan and vegetarian offerings on their menus, but a few have decided to specialize in the vegan dining experience, such as husband and wife team Richard Landau and Kate Jacoby deliver big, providing plentiful options free of meat, eggs, and dairy—and that even includes desserts. Below are a few of Philly's must-try vegan restaurants.
- A forerunner to today’s hip vegan joints, Blue Sage Vegetarian Grille cooks up a plant-forward fare in Bucks County. While many dishes have some dairy, vegans enjoy selections like the ginger scallion miso bowl, tacos verduras (vegetables) with pumpkin seed-crusted tofu, and a Caribbean-inspired shepherd’s pie. 772 2nd Street Pike, Southampton, (215) 942-8888, bluesagevegetariangrille.com
- Weekend brunch draws vegans to Mi Lah Vegetarian, home to a completely vegetarian menu with favorites such as tofu Benedict and oversized pumpkin pancakes with blueberry soy butter. The eclectic dinner menu features tofu, seitan, and inventive veg dishes. 40 W. Skippack Pike, Ambler, (215) 646-1808, milahvegetarian.com
- After a stint at Landau and Jacoby’s Horizons, chef Rachel Klein founded Miss Rachel’s Pantry. Complementing the small market, home-meal preparation, and catering side of the business, the restaurant offers a limited-seating weekend dinner around a farmhouse table. The six-course menu changes seasonally but may include seitan piccata, roasted red pepper grits and black garlic-cashew ricotta dumplings. 1938 S. Chadwick Street, (215) 798-0053, missrachelspantry.com
- Ross Olchvary of New Hope’s Sprig & Vine learned his trade with Rich Landau. Focused on local and seasonal ingredients, his BYOB demonstrates the versatility of veggies, with green onion pancake rolls, cornmeal-crusted tempeh, and eggplant curries all vying for diners’ attention. 450 Union Square Drive, New Hope, (215) 693-1427, sprigandvine.com
- Arguably the granddaddy of all local vegan establishments, Vedge elevates meatless cuisine to unparalleled elegance. Chef Rich Landau fashions carpaccio from portobello mushrooms and fondue from rutabagas while his wife, pastry chef Kate Jacoby, coaxes strawberry bread pudding, mud pie and blueberry cheesecake from only plant-based ingredients. 1221 Locust Street, (215) 320-7500, vedgerestaurant.com
