So, maybe vegetables aren’t all bad: after all, they keep you healthy, and, um, there’s that whole keeping you healthy thing, oh, and there’s one called rocket, so that’s awesome. And finally, they’re proving they can taste great too, thanks to Vedge.
From the folks who ran the shuttered-this-summer, plant-pimping Horizons comes Vedge, serving an actually delicious-sounding "vegan menu prepped with non-vegetarians in mind" (for example, they employ lots of broths and boils to impart flavors traditionally found in meat dishes) within the confines of the old Princeton Club, with twin fireplace-anchored dining rooms rimmed by plush banquettes and a wainscoted cocktail lounge sporting a chandelier of silver spoons, presumably lit by the beaming grill of Ricky Schroeder. Veg’d-out plates you won’t run screaming from get going with a mix of house pickles w/ smoked mustard & rye points, and truffled fingerling fries, plus mains like steak spice tofu w/ parsnips & a walnut picada; Honshimeji mushrooms w/ saffron & red bliss potatoes; and mushrooms, scallions & Vietnamese-style broth in a bowl of ramen, which instigates fights at soup bars by screaming "come at me, pho!!" Drinks, weirdly, are also vegetarian, and include a selection of sherry and port digestifs, 'tails like the Creole Gent (Maker's, Cynar, and a 10yr Madeira) and the apple brandy/ Cointreau/ cider Apple Cide Car, plus imported drafts such as Jever Pilsner and the high-ABV Delirium Tremens, and bottles of Black Orchard Black Wit, although it’s unclear how they get the peppers and onions in there.
When dessert comes around, you're looking at chocolate beignets and a "Choco-Taco" made of hazelnut tuile, mole ganache, and burnt wood ice cream, proving that the best thing about vegetarian food is that it actually can be horrible for you.