“Keep your head down and cook from the heart. The gimmicks? They’re not gonna work.” That’s the advice offered to our current Top Chef contestants by Kevin Sbraga—Philly’s only big winner to date. Here, he walks us through one perfect four-course prix fixe at Sbraga—with fallback options for those who don’t share his deep and abiding love of octopus and pork products.
Little Baby’s is a strange place that serves some of the oddest and most delicious ice creams known to man. And it’s run by strange people—notably, its founders and owners, Pete Angevine, Martin Brown and Jeffrey Ziga. Here, Angevine talks about the new August menu at Little Baby’s World HQ on Frankford Avenue and gives some insight into what makes the weirdness work.
Michael and Jeniphur Pasquarello already ran two outposts in Poplar—Cafe Lift and Prohibition Taproom. But when crowds at Prohibition became so thick that they were turning people away, it occurred to Michael that the vacant space on the corner of 13th and Spring Garden might be the perfect place to send them—with growlers in hand, of course. Here’s how the menu at his new Bufad Pizza came together.
Rich Landau and Kate Jacoby’s Vedge is that most unlikely of operations: a dedicated vegan farm-to-table restaurant that, in just over a year, has become a destination for both vegetable enthusiasts and their more omnivorous friends. Here, we take a look at one of Vedge’s “Dirt Lists” and ask Kate Jacoby how it came to be.
According to chef Scott Schroeder, there are two reasons why his Point Breeze joint, American Sardine Bar, became the place it is. First, because he didn’t think the world needed another gastropub (especially one so close to the gastropub he already runs, South Philly Tap Room). And second, because he felt confident that “people will go into bad neighborhoods for a good sandwich.” Here’s what he’s using as bait.
Le Bec Fin is back in its new iteration on Walnut Street, with chef Walter Abrams in command of the kitchen. And while much has been said about his California–inflected modern French menu on the main floor, we wanted to talk to him about the less formal, more rustic board being served downstairs in the reimagined Chez Georges. Here’s what he had to say about one of his early menus there.
Barbuzzo is certainly the critics’ darling. Check out our annotated menu to see just what dishes the experts are gushing over the most.
The critics have spoken regarding Stephen Starr’s El Rey. Now see the hits on our annotated menu.
Read more »