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.

Read more »

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 »