Put an Egg on (or in) It: 13 ‘Eggcellent’ Dishes for #WorldEggDay

Eggs have long since migrated from breakfast and brunch staples to main attractions on lunch and dinner menus. A sexy, shimmery, perfectly slow-cooked or cheerful sunny side up egg brings rich flavor and lush texture, not to mention a protein punch, to many a dish. To inspire you on this delicious occasion, we’ve rounded up 13 ‘eggcellent’ dishes for #WorldEggDay.

L’Etoile, Madison, Wisconsin
A local duck egg gets top billing from chef Tory Miller in the farro salad at French fine dining restaurant L’Etoile. Made with duck confit, sweet potatoes, and shaved red onion, the duck-centric dish is topped with crispy kale and a sunny side up, farm-raised duck egg. [Photo by Samantha Egelhof]


Ramen-san, Chicago, Illinois
Chef Doug Psaltis’s Berkshire Ham & Cheese Okonomiyaki, crowned with a sunny side up egg, is Ramen-san’s version of the savory Japanese “pancakes” that are gaining popularity both in the U.S. and abroad. [Photo by Jeff Marini]

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Stella Barra Pizzeria, North Bethesda, Maryland
When the moon of Prosciutto and Egg Pizza from Stella Barra chef-partner Jeff Mahin hits your eye with its sunny side up egg nestled on a white base, four types of cheese, and chilies? That’s amore. [Photo by Rey Lopez]

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Melisse, Los Angeles, California
At the only two Michelin-starred restaurant in Los Angeles, Chef Josiah Citrin serves his Egg Caviar dish, a sublimely cooked soft poached egg appointed with a tangy lemon-chive crème frâiche and American Osetra caviar. The ingredients are served inside the eggshell for a stunning presentation and accompanied by toasted brioche for dipping. [Photo by Matthew Kiefer]

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Craftbar, New York, New York
Surf meets turf in chef Luke Wallace’s White Anchovy & Soft Egg Toast at Craftbar. With crunchy bread, plus lemon aioli and confit of leek, every one of your hungry taste buds will be deliciously served.

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Summer House, North Bethesda, Maryland
Bucatini and Brown Butter Carbonara, Summer House Santa Monica’s version of carbonara, elevates a classic dish to new heights with thick-cut braised bacon and heaps of parmesan – all brought together with a farm-fresh egg. [Photo by Anjali Pinto]

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Café Spiaggia, Chicago, Illinois
The Farm Egg at James Beard Award-winning chef Tony Mantuano’s Café Spiaggia is a stellar example of happens when a simple pantry staple is paired with fresh, high-quality ingredients, such as Lonesome Stone polenta, Scrozone nero truffles, and Grana Padano cheese. [Photo by Jeff Kauck]

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Osteria, Philadelphia, Pennsylvania
Chef Brad Daniels serves a freshly thrown pizza with all the trimmings you could want in the way of his Lombarda pie. Topped with baked egg, Bitto and mozzarella cheese, and cotechino sausage, it’ll be love at first bite, guaranteed.

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Inside Vedge + V Street: Kate Jacoby + Rich Landau’s Honest, Feel-Good #VegForward Food

OpenTable_Vedge_VStreet-16-flippedLast week, in honor of Vegetarian Awareness Month, we unveiled the 52 Best Restaurants for Vegetarians in America. No conversation about plant-based dining could be complete without talking about chefs Kate Jacoby and Rich Landau or, rather, talking to them. So, that’s what we did! Read on for a look inside their restaurants Vedge and V Street, with photos from Simon Lewis, and learn about their honest, feel-good #vegforward food that you can believe in.


In the 1972 film The Heartbreak Kid, after eating a humble Midwestern dinner, Charles Grodin’s Lenny Cantrow, rather absurdly, declares, “There’s no insincerity in those potatoes. There’s no deceit in that cauliflower. This is a totally honest meal. You don’t know what a pleasure it is to sit down in this day and age and eat food you can believe in.”

Flash forward 40-plus years, and the same words might be uttered by anyone who has ever had the pleasure of dining at Vedge (hold the side of absurdity, even from a dyed-in-the-wool New Yorker like Lenny). The award-winning Philadelphia restaurant from chefs Rich Landau and Kate Jacoby has captured the nation’s attention since opening its doors in 2011 with its animal product-free menu that celebrates vegetables in ways both evocative and original.


The seemingly sudden success of Vedge and its brand of food diners can – and do – believe in, be they omnivores or vegans, is actually a story decades in the making. Philadelphia vegetable lovers are long-familiar with the couple’s popular Horizons restaurant, which had a devoted, cultish following, since it opened, first as Horizons Café inside a health food store, in 1994.


In the subsequent 20-odd years, appetites have evolved alongside Landau’s cuisine. Jacoby, who teamed up with Landau personally and professionally in 2001, said of their earliest menus, “It was a lot of tofu and seitan — mock meats, mock tuna salad, faux chicken salad. A lot of these playful ‘isms around protein-centric dishes. But that’s what it was back then. You had to start somewhere, and you had to start with something that was familiar to people.”


As Horizons steadily grew in popularity, there were a few significant culinary climate changes occurring in the U.S. She notes, “In the mid-2000s, people started to really think about where their food was coming from. They wanted to know its origins — who makes it, how organic it is, how local it is. People started to value that.”


At the same time, tapas and small plates began to captivate diners’ imaginations. “People became much more casual and social with their dining. They wanted to graze and have lots of plates in front of them and lots of variety.” These shifts allowed the couple to then shift their attention away from “a giant piece of vegan protein on a plate” and highlight a single vegetable at a time. They also allowed Jacoby and Landau to fully realize their vision for focusing on and celebrating vegetables, shuttering Horizons to open Vedge.


“It’s been this kind of beautiful story because everybody loves vegetables. Very few people refuse to eat them. There’s so much diversity in how you prepare them, the colors, the textures, the flavors. And there’s just so much to do when you get your hands on them. It’s really exciting territory.”


Landau, a self-taught chef who was nominated for a James Beard Award just this year, concurs. “We’re having a pinch-me moment. When people say that Vedge has made a splash on a national level, it’s hard to wrap my head around it. I just go to work and make sure everyone’s good and the food tastes amazing.”


Speaking of food, Vedge’s menu, and that of the newish restaurant V Street, is modest – and efficient (four guests could easily sample every one of Vedge’s offerings in a single sitting). “We keep our menu small because we like to be really focused on what we’re doing and do it really well,” he says.

With 18 dishes, diners can choose from six options at the veg bar, all of which are cold vegetable charcuterie selections. There are six hot, bigger-than-an-appetizer-yet-smaller-than-an-entrée kitchen plates, and their signature dirt list, a collection of freshly sown, at-the-moment farm vegetables. “We try to turn them into these whacky side dishes, doing things people haven’t done with them before. That’s our motto: Do something that hasn’t been done.”

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Waste Not, Want Not: 6 Dishes + Drinks for Root to Shoot Dining #vegforward

Chefs dream of an ideal kitchen in which there is zero waste. Every part of every ingredient is utilized in some fashion. This lowers food costs, reduces environmental strain, and forces them to get creative with those remainders and byproducts. It’s a boon for diners, too, by exposing them to palate-expanding flavors and creative textural components that elevate dishes in unexpected new ways.

In the last decade, the tip-to-tail movement has seen a huge resurgence, as chefs have turned offal and offcuts into menu stars. Now they’re taking the same approach to vegetables. Call it root to shoot. No longer are pea shells, tomato skins, or potato peels merely going into the stockpot, on the compost pile, or, worse yet, the trash. Now they’re playing key roles in some of the chefs’ most memorable creations. Here are six dishes and drinks for root to shoot dining.

Garrison, Washington, D.C. 
Tomato skins are full of flavor and nutrient dense. But oftentimes they end up on the proverbial cutting room floor. Chef-owner Rob Weland is a longtime admirer of what our grandma used to call love apples. While heading up the kitchen at Poste years ago, he offered a 20-course, tomato-centric tasting menu. At his latest venture, he dries the skins of various heirloom varietals and uses them to garnish his colorful tomato salad.

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Rustic Canyon, Santa Monica, California
Dehydrated beets create the “soil” in executive chef Jeremy Fox’s signature Beets and Berries dish. Not wanting to throw out the resulting juice, he infuses it with rose geranium and turns it over to bar manager Aaron Ranf. Ranf devised the Beet Royale, a play on the Kir Royale with beet juice, prosecco, gin, and lemon. Waste reduction has never tasted so good. [Photo by Aaron Ranf]

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Ribelle, Brookline, Massachusetts
Chefs Tim Maslow and Brandon Baltzley wouldn’t dream of tossing out a single scrap of tomato. The skin is dehydrated and ground into powder. The excess juice is transformed into smoked tomato vinegar. And the seeds are mixed with chia seeds to create mock caviar. The whole tomato is then compressed in the vinegar and speckled with the “caviar” and powder, as well as fresh cheese, burnt shishito oil, brined horseradish leaves, and fresh grated horseradish. [Photo by Brandon Baltzley]

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I Can’t Believe It’s Not Butter: 17 To-Die-For Vegan Dishes #vegforward #chooseveg

Ask any chef or vegan eater and they will tell you that what you’ll experience at today’s #vegforward restaurants is not your grandmother’s vegan diet. The plant-based food culture has evolved exponentially beyond bean sprouts and garden burgers. The cuisine at the 52 Best Restaurants for Vegetarians in America is thoughtful and progressive — and playful, too, as you’ll see below. And while the chefs may have decided to skip the dairy, among other things, the fact that the dishes are vegan is, in a way, a happy (and sustainable) by-product of their creativity.

You see, these forward-thinking culinary pros are simply smitten with plants — the idea of plants, the texture of plants, the colors of plants, the flavors of plants. We could go on, but you probably get the picture. The possibilities and combinations are endless, and the results, whether rustically simple or elegantly elaborate, are delicious. Check out these 17 to-die-for vegan dishes from some of our 52 #vegforward restaurants.

Langos at V Street, Philadelphia, Pennsylvania
This Hungarian fried potato bread gets a vegan twist when topped with smoked beets and a lush sauerkraut remoulade from chefs Rich Landau and Kate Jacoby. Take our advice and order one for everyone at the table. You will not want to share this divine savory doughnut of a dish.

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Artichoke Oysters at Crossroads, Los Angeles, California
The land trumps the sea in chef Tal Ronnen’s presentation of this delicate jewel of a dish. It includes artichoke purée, crispy oyster mushroom, a yellow tomato béarnaise, and kelp caviar.

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Kale, Corn, and Sweet Onion Pakora at The Herb Box-DC Ranch, Scottsdale, Arizona
These gluten-free bites from executive chef Becky Windels are made up of kale, fresh corn, and sweet onion coated in a chickpea batter with crushed fennel seed and turmeric and fried crisp in rice oil. Plated with a roasted yellow pepper aïoli and a sweet hot Serrano garlic glaze, Martha Stewart loved these so much that so much she asked, “How is this made?”

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Savoy Cabbage at Natural Selection, Portland, Oregon
Stuffed cabbage finally gets the filling it deserves. Emerald Savoy cabbage envelopes a harmonious trio of quinoa, sweet peppers, and sultanas in chef Aaron Woo’s exquisite version.


Deviled Turnips at Encantada, Baltimore, Maryland
Who needs eggs when you’ve got turnips bedeviled by tofu, chickpeas, Dijon mustard, turmeric, and other savory spices from executive chef Melanie Molinaro? These are fun enough for a picnic and still sophisticated enough to accompany an ice-cold martini.

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Papillote at Equinox, Washington, D.C.
Chef Todd Gray’s papillote expertly combines cauliflower mushroom and Brussels petals with curried kabocha squash, artichoke hearts, and gently sweet quince vinegar. It’s almost too beautiful to eat. Almost.

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Zen Salad at French Meadow Café & Bluestem Bar, Minneapolis, Minnesota
Power up with this goodness-on-a-plate salad. Steamed organic brown rice is covered with organic blanched kale and fresh housemade hummus and guacamole. It is appointed with crispy radish, cucumber, scallion, and organic micro greens, and then studded with roasted tomatoes, kalamata olives, and toasted sunflower seeds. A roasty Harissa vinaigrette brings it all together.

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Tomato. Parsley. Onion. at The Gadarene Swine, Studio City, California
Chef Phillip Frankland Lee keeps it simple when tomatoes take the plate. This seasonal stunner stars marinated raw tomato, parsley, and onion. They sit atop a throne of sweet corn pudding and are crowned with crispy tomato, parsley, and onion.

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