That’s what this week was about: booze, booze and more booze. Sure, we covered some news (a new chef at Talula’s Garden, Tashan’s opening, Japan’s cesium-fighting culinary isolationism), and we talked about food (pho and figs and our new guide to Philly’s Restaurant Week), but mostly, it seemed, we were thinking with our livers and chasing down every single alcohol-related tip that came our way.
Which isn’t a bad thing. Check out below for stories of gin, birthdays, $1 microbrews and choosing Philly’s official cocktail.
Sean McPaul Takes Over At Talula’s Taking bets now on how long he lasts
Philly Restaurant Week Guide Everything you ever wanted to know about this year’s festivities
Pils Picnic at Johnny Brenda’s I would go just for the pin-up girls alone
Choosing Philly’s Official Cocktail Invent the winner, be famous forever
Session Beers at Farmers Cabinet Lower alcohol content just means that you can drink MORE
Tashan Opens We have the Tale of the Tape
Cook survives Opening Night And so do we
$1 Beers, Secret Figs and a week-long birthday party at PBR