Alex Tewfik - Philadelphia Magazine

Alex Tewfik

Food Editor


Could This Place Be Philly’s Next Pizza Obsession?

Pizzata Pizzeria is opening in Fitler Square with naturally leavened red pies, white pies, and that’s it.


Here’s to the Restaurants Refusing to Reopen Their Dining Rooms

We salute you.


We Have the Pandemic Baking Craze to Thank for Philly’s Newest Sandwich Shop

Yehuda Sichel’s new sandwich shop, Huda, is about to open the doors in Rittenhouse. Here’s how the menu got made.


Kensington Quarters Is Finally Reopening, This Time as a Seafood Restaurant

Michael and Jeniphur Pasquarello are pivoting their Fishtown restaurant, doing away with its meat-centric identity entirely.


“Instead of Laying Off Our Staff, We Opened Another Storefront”

Crust Vegan Bakery owners Shannon Roche and Meagan Benz didn’t want to lay off their staff in response to the coronavirus. So they didn’t.


Whiskey Fest Is Going Virtual This Year

Our annual celebration of all things distilled is bringing the party to you. Here’s everything you need to know.


Philly Restaurants That Are Miraculously Opening in a Pandemic

City-defining French brasseries, small neighborhood bistros, and fast-casual sandwich shops — all, somehow, opening up, against all odds.


The Wines of the Summer, According to Philly Wine Pros

Sparkling rosés, pet-nats from Lebanon, and the only red wine you should be drinking when the weather’s like this.


Chef Tyler Akin on Reviving a Century-Old Hotel Dining Room in the Middle of a Pandemic

Le Cavalier at the Green Room opens next month in Wilmington’s Hotel Du Pont. Here’s what it looks like, and here’s what’s on the menu.

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This Could Be the End of Restaurants as We Know Them. Maybe That’s Not Such a Bad Thing.

This year is proving to be a watershed moment for an industry long riddled with racism, sexism, and worker exploitation. Why — and how — the dining scene must evolve.


West African Food, But Make It Fast-Casual

With Fudena, Ruth Nakaar is betting that Ghanaian jollof rice and Caribbean curried goat can, one day, be as ubiquitous as kale caesar salads and conveyor belt pizza, if given the chance.


How Does a Restaurant Like This Happen in 2020?

Char Kol, the Schulson Collective’s new outdoor Korean BBQ pop-up, is getting backlash and reigniting the debate surrounding cultural appropriation in restaurants.


The Philly Chef on a Mission to Share the Wonders of Haitian Cuisine

Chris Paul’s Lakay pop-up is a deeply personal culinary introspection of his own Haitian heritage.


Eat Korean BBQ Outside at the Schulson Collective’s New Pop-Up Concept

Instead of turning Giuseppe & Sons and Harp & Crown into streeteries, Michael Schulson and Nina Tinari are taking this time to launch a new outdoor dining concept entirely.


Emmy Squared in Queen Village Gets a Rooftop Bar, Complete With Frozen Cocktails

It’s weekends-only, first-come, first-served — and it’s all, of course, appropriately socially distanced.