Vedge Restaurant

Let’s celebrate! is launching Tue Nov 19, and tickets are now on sale for our release party. Chat with the authors, enjoy great drinks and snack from the book, and take home one of the very first signed copies! ($75/person, tax and grat not included, must be 21. Starts at 5:30. Limited space available in our bar and Club Room). Cheers!

Thanks for the lovely words and for including us in Next month marks 13 years, so come out and start celebrating with some Dan Dan and orange wine (as pictured in this great photo by )

Happy Autumn! A few new cocktails to embrace the season: WALDORF SALAD (Applejack, Celery, Madeira, Nocino, Lemon & Soda), FIG LEAF BOURBON SOUR (fig leaf-infused bourbon, Lemon, Simple & Aquafaba) & AUTUMN GIMLET (Gin, Lime, Apple, & Cardamaro). Dinner (and drinks!) are Tue-Sat, starting at 5pm. Cheers!

Grilled Tofu Grenobloise with dijon caper butter, charred romano beans, crispy maitake and potato & olive salad. Dinner is Tue-Sat, starting at 5pm.

Fancy Radishes: braised purple, smoked watermelon & pickled black radishes with yuzu avocado and shiso goddess. Dinner is Tue-Sat, starting at 5pm.

Cantaloupe Pie with bourbon caramel, limeade whip and pumpkin seed brittle. Dinner (and dessert!) is Tue-Wed, starting at 5pm.

Behind the scenes with shaking up some fall magic from our forthcoming !!! is about to pour the fig leaf bourbon sour See you at the bar!

Grilled Florentino Hot Pot with pho broth, napa cabbage, tofu tamago, chile crisp and torn herbs. Dinner is Tue-Sat, starting at 5pm.

Grilled Tofu Vera Cruz with poblano chileatole, grilled corn and green olive salsa. Dinner is Tue-Sat, starting at 5pm.

Delighted to announce our new book will be out in November!!! will hit shelves in 90 days, and you can pre-order now. Thanks and for helping share Vedge cocktails in this gorgeous new book and for capturing all the art! We love working with

Summer Tomatoes with fava bean pistou toast, smoked tofu, charred french beans and saffron oil. Thanks !

Crispy Cauliflower Taco, Potatoes in aji amarillo, Chilled Noodles with Chile crisp. Happy Hour is at the bar Tue-Fri, from 5-7.

Chocolate Custard with sour cherry, smoked pecan, toasted marshmallow and speculoos ice cream. Dinner (and dessert!) is Tue-Sat, starting at 5pm. #’smoresmuch

Raspberry Bar with hibiscus and pink peppercorn ice cream. Dinner (and dessert!) served Tue-Sat, starting at 5pm.

The Crispy Gochujang Taco is back, and the Grilled Tofu Taco is still here. You can plan your week around it! Happy Hour is at the bar, Tue-Fri, from 5-7pm.

Deviled Yellow Oyster Mushrooms in a garbanzo flour crepe with hearts of palm, creamed spinach and tomato relish. We’re open regular hours this holiday week, Tue-Sat, starting at 5pm!

Chilled Cucumber & Avocado Soup with
lemon tahini, green harissa oil, mint and pickled turnips. Dinner is Tue-Sat, starting at 5pm.

Charred Broccoli & Avocado with romesco, pickled cauliflower, almond, crispy rice and black salt. Dinner is Tue-Sat, starting at 5pm.

Tarte au chocolat with grapefruit, rose and hazelnut. Dinner (and dessert) is Tue-Sat, starting at 5pm.

Spicy Dan Dan Noodles with black vinegar glazed shiitake mushrooms. Dinner is Tue-Sat, starting at 5pm.

Knockout Punch - house rum blend, cinnamon, clarified coconut milk and lime. Bar’s open Tue-Sat, starting at 5pm…

Hominy Fritters with refried quinoa, aji amarillo, cilantro and squash escabeche. Dinner is Tue-Sat, starting at 5pm.

Seared Romanesco Steak with whipped celery root, saffron butter, fried peppers and persillade. Dinner is Tue-Sat, starting at 5pm.

Chocolate Bar with butternut buttercream, candied kabocha and pomegranate gel. Don’t forget the pepitas! Dinner (and dessert!) served Tue-Sat, starting at 5pm.

Piri Piri Grilled Tofu with stewed black lentils, green harissa and radish salad. Dinner is Tue-Sat, starting at 5pm.