Stockyard Sandwich Company Opens on Spring Garden Street

Opening Day Special: Roast Pork Loin - Spaghetti Squash, Shallot, Fennell, Apple Mustard + Side: Spaghetti Squash - Brown Butter, Kabocha, Pecans

Opening Day Special: Roast Pork Loin – Spaghetti Squash, Shallot, Fennell, Apple Mustard + Side: Spaghetti Squash – Brown Butter, Kabocha, Pecans

Stockyard Sandwich Company, a seasonal, farm-to-table restaurant opens today. Since temperatures have suddenly dropped 20 degrees, we will be sticking to sandwiches instead of the salads offered on the menu. We suggest you do the same.

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Cheap Eats: 15 Binge-Worthy Bowls at Philly Eateries

From top: Honeygrow's BBQ stir-fry, Poke Bowl's Poke Bowl, and Bryn and Dane's Acai Bowl | Photo by Davide Luciano, styling by Claudia Ficca

Clockwise from top: Honeygrow’s Red Coconut Curry stir-fry, Poke Bowl’s Poke Bowl, and Bryn and Dane’s Acai Bowl | Photo by Davide Luciano, styling by Claudia Ficca

This week on Foobooz, we’re publishing our guide to Philly’s new world of cheap eats: upscale quick cuisine that’s as exciting as a meal at Vetri — at a fraction of the price. Today, an ode to bowls — and all the delicious things Philly eateries are cramming inside them. Check out our favorite one-bowl meals below. Or pick up the October issue of Philly Mag, on newsstands this week, to see all our Cheap Eats goodness in one place.  Read more »

Breakfast of Champions: The Dutch Reviewed



The Dutch | Photo by Emily Teel

Breakfast is the last great, untouched frontier. Of all the meals available to us (lunch, dinner, supper, elevenses, fourthmeal, midnight snacks, etc.), breakfast is the most pure, the most un-fuck-with-able. No one in his right mind tries to innovate during breakfast. No one tries to dazzle you with technical wizard-powers or supply lines to long-lost fruits and vegetables. Breakfast is toast and jelly. Coffee. Pancakes. Eggs and bacon. Waffles in all their myriad glories. It is, occasionally, oatmeal. Complicated (but comforting) pastries. Half a grapefruit doused in Wild Turkey. Whatever.

I love congee and chilaquiles as much as anyone, but Americans own breakfast the way the French do dinner. We have stolen all the great ideas ever had about breakfast and made them our own. Americans are so good at breakfast that our canon doesn’t extend merely to regional variations, but to social, religious, economic and historic ones as well. The trucker’s breakfast is a thing. The yoga breakfast. The camp breakfast. The Lutheran pancake social or Continental or Southerner’s petit déjeuner. Breakfast knows no bounds save temporal. And brunch? Well, brunch doesn’t even have those rules to adhere to. Brunch laughs at the notion of rules.

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The Checkup: The Trick to Cut Calories Every Single Time You Order Delivery

• We’ve all been there: You’ve been working away at your desk, incredibly focused, when all of a sudden your stomach lets out a big growl and you realize and you realize you need to eat — like, now.  You quickly call up your favorite delivery joint and order the most drool-inducing, satisfying meal you can think of. But newsflash: You should be ordering way earlier. A recent study suggests that ordering food at least an hour before you’re usually hungry could help you save in the calories department. [Futurity] Read more »

Best News Ever: AGNO Will Give You Free Sangria With Your Food All Summer

A bowl at AGNO | Photo via Instagram

A bowl at AGNO | Photo via Instagram

If you’re sitting at your desk right now, wondering if you read that headline correctly or if you’re going nuts, let me reassure you: You are not crazy. Our friends over at AGNO Grill, Rittenhouse’s gluten-free build-your-own-bowl Mediterranean joint, tell us they will indeed be doling out free sangria all summer long. Read more »

How to Get a $5 Lunch From These Healthy Rittenhouse Spots Every Thursday

Photo courtesy CorePower Yoga

Photo courtesy CorePower Yoga

Picture this: It’s a Thursday, mid-morning, and you’re slumped over at your desk trying to decide what’s more vital when it comes to getting you through the day, an afternoon sweat session or a running to grab a healthy, energizing lunch. But before you waste time making a pros and cons list, listen up: Our friends over at Rittenhouse’s CorePower Yoga are helping you kill both birds with one stone.
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14 Make-Ahead Lunch Salads That Are Anything But Sad

salads lead
During the workday, lunch is something to look forward to. If you’re not big on breakfast, it’s your first meal of the day and even if you did chow down on a morning meal, by the time noon rolls around, dreams of stuffing food into your face are probably floating around in your mind.

But, alas, the never-ending problem with work lunches: Making a healthy lunch every morning before can be impossible. And in comes Sweetgreen (and a Sweetgreen-sized dent in your bank account). But not anymore, friends: Here are 14 recipes for salads you can make the night before (or earlier!) and grab on your way out the door in the morning. They are guaranteed to make your lunch break the happy hour it is supposed to be — and help to deal with your eating-out addiction.  Read more »

Vote for Best of Philly: Who Has the Best Lunch on the Go?

Falafel at Agno Grill

Falafel at Agno Grill

The fast-casual restaurant segment is booming. We’ve even taken to ranking it on Foobooz via our Fast Casual Tracker. But now it’s your turn to vote for the Best Quickie Lunch Spot in this month’s Best of Philly poll.

Vote once a day now through April 26th and when you cast your ballot, you can also enter to win two tickets to the Best of Philly party.

Vote for the 2016 Best of Philly Quickie Lunch Spot [Philadelphia Magazine]

Smooth Jazz and Skate Wing: 26 North Reviewed

Skate wing at 26 North

Skate wing at 26 North | Photos courtesy of Mike Stollenwerk

The 1990s were a bad time for the American restaurant scene. We were, as an emerging culinary entity, in our first youth—like awful (if precocious) toddlers who’d gotten into Daddy’s special juice. All we did was copycat, put things in our mouths and stagger around blindly from impulse to impulse. Sure, we were occasionally cute. Occasionally (accidentally) brilliant. There were great restaurants that somehow managed to avoid all the foibles and excesses of the age, but on balance, almost everything was terrible all the time.

Consider a brief list of things restaurateurs and chefs thought were good ideas in the 1990s:

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