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A meal at Greek Estia brings both highs (the extensive fish selection) and lows (the service snafus)

With garlicky shrimp sizzling on the plancha and Serrano hams dangling above the bar, Jose Garces refines the notion of tapas at his sleek new boîte, Amada

Taste: Cape May Salt Oysters

The Dancing Master Part Two

This is the City of Brotherly Love, right? So we decided to put an end to the bar brawls, talk-show tiffs and family rifts by asking you to vote on Philly’s all-time top everything, from mascot to mayor to diva to quarterback to Bacon. Yeah, Bacon.

Taste: Foods You Don’t Know: Barrel-Cut Beef

Taste: Cookbook: Chewy Cookies

This man — this pinkie-ringed, purple-Jaguared blue-chip lawyer — could only exist in one of two places: a pulp-fiction novel set in 1931, or present-day Philadelphia. And guess where Jimmy Binns is?

It’s the age of artisanal everything — even the salamis at Tangerine

This centuries-old spirit is getting a grape update

It’s time for Philadelphia’s restaurant scene to grow up

Taste: In Search of … Cheese Ravioli

Chef Mark Matyas brings La Grenouille’s French flavors to Doylestown—minus the pomp and truffles

Gigantic engagement rings. “Push presents” after you pop out a baby. Knuckle-grazing emeralds over at Craig Drake’s showroom. Philly’s in the midst of a full-blown, gem-encrusted, five-carat jewelry frenzy

Is Daniel Stern’s Queen Village experiment the future of American fine dining?

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