Here’s What You’ll Be Eating When the NFL Draft Experience Comes to Philly

A grey NFL Draft helmet and a football

Photo: Dan McQuade

You’ve heard that the 2017 NFL draft is being held in Philly, right? You’ve heard that it’s going to be this massive, multi-day party on the Ben Franklin Parkway which will snarl traffic, close major streets, and keep tourists from running up the Rocky steps?

Okay, maybe you haven’t. I’m not exactly sure what kind of overlap there is in the Venn Diagram of super-dedicated football fans and Foobooz readers, but in case you’re one of those to whom this whole draft thing comes as a surprise, you can read all about it here. But if you did know it was coming and were thinking to yourself, “Hey, with this massive football festival in town for three days and 200,000 people expected to be in attendance, I wonder what kind of food they’re going to have?” then you have come to the right place. I talked to NFL spokesman Kamran Mumtaz yesterday, and he let me know about everything edible that’s being planned for the event.

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Monday Morning TL;DR: Food Hipsters Ruin Everything

Bone Broth Co.

photo via Bone Broth Co.

It’s Monday morning, and if you’ve found yourself here, that means you must be wondering what the President served for dinner when Xi Jinping dropped by, how Marc Vetri broke the internet last week, whatever happened to McDonald’s pizza, and what to do with all those leftover alpaca bones you have laying around.

Well don’t worry. We’ve got the answers to all of those questions and more. But let’s begin with this thorough knee-capping of a Michelin 3-star restaurant by Guardian restaurant critic Jay Rayner…

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Han Chiang’s Kung Fu Cooking Club

Han Chiang on the line. Photograph by Gene Smirnov.

Han Chiang on the line. Photograph by Gene Smirnov.

Everyone who walked through the door on the night of the first-ever meeting of Han Chiang’s Kung Fu Cooking Club was handed a release. It was a single page, full of somewhat slapdash legalese, but the best part was toward the bottom:

“I acknowledge that Han says crazy shit. I will not be offended by what Han says. I agree not to sue Han for whatever crazy shit he says. This is America, you can say what you want. It’s the first fucking amendment!!”

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All Eyes On: Perla


Photo via Facebook

Looking for somewhere new to eat? We’ve got you covered with “All Eyes On”

The inspirations for chef Lou Boquila‘s cooking at Perla are written in his history. Born in the Philippines, Boquila grew up on his mother’s traditional cooking. His first kitchen was her kitchen, and though it wouldn’t be until years later that he got one of his own, he learned his first lessons from her.

Fast forward. Boquila is in Philly. He gets a job as a dishwasher at Knave Of Hearts, goes on to study at the Art Institute, gets an internship with chef Kiong Banh at Twenty Manning, moves up. Starts working the line. Gets the sous chef job, then a chef de cuisine’s gig at Audrey Claire. He learns French technique, modern cuisine, but still… He remembers his mother’s kitchen, the foods he grew up with. And then, when he gets the chance to open a restaurant of his own, he makes it traditional and modern at the same time, Filipino, but inflected with French technique. And he calls it Perla, after his mother.

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Sneak Preview: COOK’s May Schedule


It’s that time again, folks. COOK is putting tickets for its May classes up for sale, and you’re getting a special, early look. So whether you’re looking to learn about bread with Jonnathan Yacashin of Noord, drink some local beer, have a Mother’s Day Pie Party, or dig into the differences between Old and New World wines from the experts, this is your chance.

You can check out the full May schedule after the jump. Tickets go on sale tomorrow, April 6, at 6pm.

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11 Reasons Why Spring is the Best Season for Restaurants


Spring is the best. Of all the seasons to be an enthusiastic eater living in this city, it is absolutely in the top four. I mean, just go outside and take a deep breath! Everything smells like that wet sock you lost under the washing machine last week. Everything squishes when you walk. It’s 75 degrees today with a thousand percent humidity and it will probably rain three or four times—always just when you need to step outside for a minute. What’s not to love?

Spring is like summer without all that deadly sunshine. It’s like winter without Christmas, New Year’s Eve or sledding, but with lots of allergies! Spring in Philly is the only time of the year when you can end up wearing shorts, a parka, a raincoat and sunglasses all on the same day—or all at the same time! And that’s exciting.

And in the city’s restaurants? Come on… Spring is awesome. Obviously, all of us here at Foobooz World HQ are very excited about spring, so here are 11 other reasons why we’re so happy that spring is finally here.

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Monday Morning TL;DR: Spaghetti Donuts Now Exist on Planet Earth

Pop Pasta/Facebook

Pop Pasta/Facebook

Happy Monday, everyone. This week we’ve got news from the frontiers of artificial intelligence, another thing shaped like a donut that isn’t a donut, another weird thing about Mike Pence, a new job for Vetri alum Adam Leonti and a terrifying new development from the Phillies ballpark commissary.

You ready? Let’s go…

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