Vedge of Glory: How Two Plant-Based Restaurateurs Have Survived for Decades
In the restaurant world, infant mortality is the norm. Nearly two-thirds of new eateries shut down in their first year. Only one in five lives to see its fifth birthday. So when a restaurant—not just any restaurant, but a plant-based fine-dining spot—thrives for decades, it’s not just impressive. It’s almost mythic. Enter Rich Landau and Kate Jacoby, the married duo behind Vedge, the acclaimed Philadelphia restaurant that’s helped redefine what plant-based food can be. With nods from Bon Appétit, GQ, Food & Wine, and the James Beard Foundation, Rich and Kate have built more than a restaurant—they’ve built a movement. One that proves vegetables don’t need to play second fiddle—they can own the stage. Now, I don’t know how these two do it. My wife and I love each other, but even the suggestion of collaborating on a work project sends us both reaching for diplomatic escape routes. Yet somehow, Rich and Kate not only run a business together—they do it with passion, purpose, and of course, with pastry. Rich got his start in the ’90s with Horizons, a bold bet on vegetable-forward cuisine back when people didn’t even know how to pronounce “vegan,” let alone what it meant. Kate joined with a background in hospitality, bringing a refined palate and a pastry chef’s touch. But this episode isn’t just about food. It’s about values. About running toward the hard stuff. About how two people built something meaningful—together—and stuck with it through all the chaos the restaurant industry throws your way. If you're a foodie, an entrepreneur, or just a fan of staying married while doing the impossible—this one’s for you.