Joe Beddia Talks Yelp, Fishtown, and His Pizza Nazi Reputation

Joe Beddia with a copy of the new Best of Philly issue inside his Fishtown pizzeria.

Behind the Line is Foobooz’s weekly interview series with the people who make up Philadelphia’s dynamic bar and restaurant scene. Click the links to read the previous Behind the Line interviews with Marc Vetri and Michael Solomonov or click here for the full archive.

The 2017 edition of Best of Philly is now out, so we thought we’d pay a visit to the guy whose pizza graces the cover: Fishtown pizza guru Joe Beddia. We caught up with him on Thursday morning inside his perpetually sweltering Girard Avenue shop. Read more »

Crab Fries King Pete Ciarrocchi Talks Chickie’s & Pete’s, Miller Lite, and Being Gluten Free

Pete Ciarrocchi, photographed by Gene Smirnov.

Behind the Line is Foobooz’s weekly interview series with the people who make up Philadelphia’s dynamic bar and restaurant scene. Click the links for previous Behind the Line interviews with Marc Vetri and Michael Solomonov, or to see the full archive, go here.

In honor of National French Fry Day, we thought we would check in with the progenitor of those massively popular crab fries, Chickie’s & Pete’s owner Pete Ciarrocchi.

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The South Philly Tamale Queen Has Some Seriously Good Food Secrets

Photo by Claudia Gavin

Behind the Line is Foobooz’s weekly interview series with the people who make up Philadelphia’s dynamic bar and restaurant scene. To read the previous Behind the Line, featuring Marc Vetri‘s thoughts on the soda tax and Olive Garden, click here.

South Philly’s Jennifer “Fear” Zavala hasn’t worked full-time in a kitchen in years, but she still manages to keep us interested and, well, entertained, whether she’s hunting down the perp who broke into her house and stole her son’s PlayStation, having the cops show up at her roving South Philly tamale truck, or getting paid to cook with cannabis. So we figured a conversation with her would be anything but boring.

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This Is What Marc Vetri Is Thinking When He Sees You in Line at Olive Garden

Behind the Line is Foobooz’s weekly interview series with the people who make up Philadelphia’s dynamic bar and restaurant scene. To read the previous Behind the Line, featuring the amusingly forthright Modo Mio chef Peter McAndrews, click here.

There aren’t too many chefs who can stroll into Alain Ducasse’s three-Michelin-starred Louis XV in Monte Carlo, sit at a table in the kitchen, and dine compliments of M. Ducasse. Such is the case with Marc Vetri, who brings his friends Jose Garces and Michael Solomonov to the Navy Yard tonight for Great Chefs, benefiting Alex’s Lemonade.

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Peter McAndrews Talks Closing Modo Mio, Horse Meat, and Why Parc Ain’t So Great

Behind the Line is our new weekly interview series with the people who make up Philly’s dynamic restaurant and bar scene. For last week’s interview with Standard Tap and Johnny Brenda’s owner William Reed, go here.

When we heard that chef Peter McAndrews had closed two Paesano’s and that his beloved BYOB Modo Mio was next on the list, we got him on the phone to learn more. And he didn’t hold back.

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Behind the Line: Standard Tap’s William Reed Can’t Stand Watermelon Beer

Behind the Line is our new weekly interview series with the people who make up Philly’s dynamic bar and restaurant scene. For last week’s interview with a bartender at iconic city dive bar Bob & Barbara’s, go here.

With Philly Beer Week upon us, we decided to check in with Philly Beer Week chairman William Reed, who, along with his business partner Paul Kimport, opened Northern Liberties’ Standard Tap and Fishtown restaurant/music venue Johnny Brenda’s back when those neighborhoods were nothing like they are today.

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Behind the Line: Bob & Barbara’s Bartender Kelly Wolff

Kelly Wolff fiddles with the TV remote behind the bar at Bob & Barbara’s.

Behind the Line is Foobooz’s new weekly interview series with the people who make up Philadelphia’s dynamic bar and restaurant scene. To read last week’s Behind the Line with Sylva Senat, go here.

You can argue all you want about which dive bar in Philly is the best, but when it comes to national recognition for being Philly’s ultimate dive and one of the country’s best, no one competes with Bob & Barbara’s at 15th and South. So we got longtime Bob & Barbara’s bartender Kelly Wolff on the phone to see what it’s like working there and what you should never, ever play on the jukebox. Read more »

Behind the Line: Sylva Senat, Philly’s Best Under-the-Radar Chef

Maison 208 chef Sylva Senat in an alley near his Old City home.(Photo courtesy Neff & Associates.)

Behind the Line is Foobooz’s new weekly interview series with the people who make up Philadelphia’s dynamic bar and restaurant scene. To read last week’s Behind the Line with Michael Solomonov, go here.

We’ve been waiting and waiting and waiting for Maison 208, the new 13th Street restaurant from Sylva Senat, the Haitian-born chef whose trajectory has taken him through the kitchens of Stephen Starr, Jean-Georges Vongerichten, groundbreaking Indian restaurant Tashan, and, most recently, Bravo’s Top Chef, where he had quite the respectable run during the last season. Well, Maison 208 is set to open any day — hello, City of Philadelphia, please sign the paperwork! — so we asked Senat to break it all down for us.

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Behind the Line: Michael Solomonov Talks Wawa, Cod Sperm and Hummus Secrets

Chef Michael Solomonov, seen through a glass window in the kitchen at Zahav. (Photo by Chris Loupos)

Last week, we debuted our new series Behind the Line with an interview with TV chef Michael Symon, who has a just-opened restaurant at the Borgata. This week, we talk to Zahav’s Michael Solomonov, whose last month has been filled with awards, great press, and big moves. Read more »

Behind the Line: Michael Symon, the Borgata’s Newest Chef

Wearing his signature hat, Michael Symon works the slicer at Angeline at the Borgata. (Photo by Michael Persico)

Wearing his signature hat, Michael Symon works the slicer at Angeline at the Borgata. (Photo by Michael Persico)

On Saturday, restaurateur and The Chew co-host Michael Symon joins Bobby Flay, Gordon Ramsay, Wolfgang Puck, and Guy Fieri in Atlantic City’s roster of “celebrity chefs” when he debuts Angeline at the Borgata. Here, the Iron Chef and James Beard winner tells us why Philly is so great and why he really wishes we wouldn’t call him a celebrity chef. Read more »