Column | Gather around Vedge’s rutabaga fondue for your next cocktail party
The first time I ate at Vedge, one of my favorite restaurants in Philadelphia, I started with a cocktail. It came to the table glistening in its coupe, a concoction of gin, elderflower liqueur, lemon juice and a touch of grapefruit bitters, all of them in perfect balance. But what struck me before I even took a sip was something I had never seen before: a whole sage leaf floating on the surface.
The first time I ate at Vedge, one of my favorite restaurants in Philadelphia, I started with a cock...
The first time I ate at Vedge, one of my favorite restaurants in Philadelphia, I started with a cock...