What makes Philadelphia different from the other big restaurant cities, like New York or Chicago?
Joncarl Lachman, Noord: “I lived in both of those other cities and cooked in both, so I’ll be talking from real experience. There’s a camaraderie that exists in Philly that doesn’t exist in other cities like Chicago and New York. Not just between restaurants and the people, but between chefs and the other restaurants. Maybe it’s the size of the city combined with the Philly personalities, but it doesn’t quite exist anywhere else that I’ve worked.”
The January, 2014 issue of Philadelphia magazine is devoted to food. The issue serves up frequently asked questions and insightful answers about Philadelphia’s food scene. Check out the sneak peek online, it includes answers from Peter Serpico, Anne Coll, Scott Schroeder, Joncarl Lachman and others.
Look for the full issue hitting newsstands next week.
A Matter of Taste [Philadelphia Magazine]