The turista menu at Modo Mio
Pork belly buns and black garlic chicken wings at Cheu Noodle Bar
The writers behind Philadelphia magazine’s food section come together to answer questions about where to eat in Philadelphia. Here are the secrets to pleasing dining companions of all flavors, from Art Etchells, founder, foobooz.com, Jason Sheehan, food editor, Trey Popp, Restaurant critic, and Victor Fiorillo, food writer.
Where should we go if we have guests from New York?
Art Etchells > Zahav. This is the restaurant Michael Solomonov was born to run, and it hasn’t fallen off by a single notch over the years. Skip the tasting menus and just start ordering à la carte—hummus foul, fried cauliflower that’s better than any other cauliflower served anywhere, watermelon salad with smoked honey, grilled duck hearts, duck kebabs with pickled blueberries. New York might have just about everything under the sun, but it doesn’t have Michael Solomonov or his signature restaurant.
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“So what’s the best restaurant in Philadelphia?” As food writers, food editors and restaurant critics, that’s the question we get asked most often. Here, the writers behind Philadelphia
magazine’s food section have come together to answer all the other
questions people ask. Read their answers about where to take guests in the most specific situations
, and find out what chefs think about the Philly food scene.
But it all starts with…
What’s Your Favorite Philadelphia Restaurant Right Now?
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It’s not every day that a family of Jews hosts a pig roast, but that is exactly what my sister did at her suburban Washington home Sunday.
Not just any pig roast, mind you, but a whole pig roast, complete with Porky’s head, ears, snout, mouth and teeth. All festively festooned with a red ribbon. It was the centerpiece of the feast, which I had dubbed pigapalooza. Read more »