Philly’s Hispanic population is mostly made up of Puerto Ricans and Mexicans, two Latin cultures that use similar ingredients but totally different cooking techniques. You’ll find the best Puerto Rican food in one neighborhood in North Philly, while Mexican food is more ubiquitous. Look out for a new wave of Mexican chefs who are combining authentic cooking with more attention to detail — the results are game-changing.
Middle Eastern flavors have long been a rich vein mined by chefs working in any number of styles. And Middle Eastern restaurants — whether of the wheeled or brick-and-mortar variety — have been a staple on the Philly scene for decades. But while you might think there’s nothing to this cuisine beyond chickpeas and falafel, here are six places that will prove you wrong.
Philadelphia has a deep well (and a deep history) of restaurants not hewing to the traditional mother cuisines — of neighborhood joints where pierogi, kitfo, roti and kimchi are far more important than red gravy or béchamel. With our ever-changing population comes an ever-changing array of dining choices. And while at this point in the evolution of Philadelphia’s food scene we all know where to get a classic cocktail or a great plate of pasta, it can be easy to forget sometimes just how much more the city has to offer.
So while you might be cool with hitting the counter at Cheu Noodle Bar for cold sesame noodles with tahini and yuba, or digging into the octopus congee at Petruce et al., do you know where the inspiration for these dishes came from?
Italian, British, French? Cinch. Even Dutch, Spanish and Belgian food is pretty easy to find close to the heart of Philly’s most tony neighborhoods. But for a long time, this city has also been home to a thriving community that brought all its borscht and sausages along from the Old Countries. So if you’re looking for a hit of post-Glasnost melting-pot Euro cuisine ignored by the likes of Vetri, Garces and Starr, here are some good places to start.
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Early bird tickets for the 2014 Philadelphia WhiskeyFest & Fine Spirits Festival are now on sale. The 2014 WhiskeyFest will take place on Thursday, October 23rd at Lincoln Financial Field.
WhiskeyFest brings a wide selection of spirits from around the world including premium whiskey, scotch, malts, bourbon, rum, vodka, gin, tequila and more to a single location.
Discounted tickets are being offered from now until September 23rd. Early bird VIP tickets, which come with an extra hour-and-a-half of sampling plus access to exclusive spirits, a behind-the-scenes tour of Lincoln Financial Field and Fine Wine & Good Spirits gift card are currently $30 off (now $120) and general tickets are $15 off (now $80).
Buy tickets now for 2014 Whiskeyfest [EventBrite]
2014 WhiskeyFest: Whiskey and Fine Spirits Festival [Philadelphia Magazine]
We here at Foobooz certainly enjoy Philadelphia’s food scene but that doesn’t mean we don’t occasionally roll our eyes at some of the other dining room’s tables. Here is our list of the thirteen kinds of diners you’ll find in Philadelphia. Who do you recognize, what behavior are you guilty of?
Compiled by Isabelle Gallicchio, Ela Torres and Alex Tewfik
Comedians Chip Chantry and Jim Grammond posted the following list of Philly-themed cocktails to Facebook. We’re re-publishing it here with their permission. And if you notice that either Chantry or Grammond are performing around town, do yourself the favor of seeing them live.
Philadelphia in the summertime is loaded with great bars, restaurants, and pop-up gardens where we can sit back, relax, and enjoy a good drink. These watering holes will often name a drink or two after a notable person, place or thing from this city’s rich history.
In the spirt of themed-spirits, Chip Chantry and Jim Grammond have taken the initiative to create some Philadelphia-themed cocktails and specialty drinks that bars across town should adopt. Immediately. Enjoy.
By Isabelle Gallicchio and Ella Torres
Last year Stephen Starr’s West Philly pan asian restaurant, Pod, launched an in-house Sushi School, taught by head sushi chef, Tomoyuki Takasu. After a successful first summer session, Pod decided to bring back the popular class this year. Sushi school provides hungry students the opportunity to learn how to prepare and roll their own sushi under the watchful and helpful eye of chef Taka. It’s also very popular with the first date crowd, in case you need some inspiration.
And because we kept hearing unceasing praise for Pod’s class, we decided to check it out ourselves. So last week, Foobooz went back to school…
Steve Wildy has weighed in on Facebook with an open letter to Trey regarding the wine pricing at Petruce et al. The letter makes some very good points. We have re-posted the letter in its entirety below. It is lengthy and illuminating. Please take the time to read it.
Note: Comments are off on this post so the discussion can continue in one place, on the State of the Markup post.
I recently received wind of online comments made by Jason Malumed, a wine distributor, in response to Philly Mag food writer Trey Popp’s review of Petruce et al. These comments elicited a response from the critic called “A Second Look At Petruce et al: The State of the Markup.” (You should read it) Malumed’s comments sought to point out many factual inaccuracies and outright untruths. Unfortunately, Popp’s second look doesn’t apologize to Petruce co-owner and wine director Tim Kweeder for misquoting his average markups as 3x instead of 2.6x as much as it takes the opportunity to further rail against restaurant wine pricing in general.
According to Craig Laban, if the Farm & Fisherman Tavern & Market can get the pricing under control–and if chef-owner Josh Lawler can find a balance between his farm-to-table impulses and being able to provide the kind of food people want to eat for the amount of money they want to pay–then South Jersey might just have another winner on its hands.
The Tavern is moved by the same go-local hands-on spirit, obvious from the shelves of Collingswood-roasted coffee, multihued eggs, and fridge cases of house-made sausages and terrines in the market. But the end goal of the Tavern involves a bigger challenge: to break down its whole animals, devotion to seasonality, and dedication to scratch cooking at a neighborhood-friendly price point that might actually pry someone away from their frozen Happy Hour BahamaRitas at the mall.
Two Bells — Very Good
Farm And Fisherman Tavern & Market Review [Philadelphia Inquirer]