Jason Sheehan

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A decade after opening, chef Jesse Ito reflects on his restaurant’s journey from neighborhood hit to national culinary destination.

From a liquor-loaded Ferris wheel to classic pistachio-and-sweet-cherry-topped foie gras tartlets, Mr. Edison delivers Gilded Age extravagance.

Gone but not forgotten: Jason Sheehan revisits the ghosts of Philly restaurants past.

A slice of Fishtown’s old Pizza Brain is now at Cerveau, where crab rangoon pies are served with Citywides.

While takeout is still available, South Philly’s favorite charcuterie and sandwich shop must navigate a heap of city paperwork to bring back dine-in service.

Oxtail Collective’s event will bring early Black culinary pioneers into focus through live demos, panel discussions, and tastings.

The sliding-scale menu offers award-winning food at prices tailored to every budget.

From secret stashes to experimental dupes, Philly bartenders rethink how to source the elusive green spirit.

Every Sunday, Post Haste ditches the fixed-price menu to make dining accessible to everyone.

Saif Manna’s Palestinian and Levantine bakery will set down roots in Fishtown.

But the project, which had local home cooks competing to get their family recipes on the menu, will open with no air date for the docuseries about its creation.

Prospectors are rushing to Philly, hoping to strike gold in one of the country’s hottest dining scenes. But will this boomtown go bust?

From thoughtful neighborhood happy hours to a masterclass in agave, these are the best bars in Philly.

The East Passyunk restaurant is taking over the space next door, adding a bar, more seats, and an à la carte menu.

After years of running an unlicensed restaurant, chef Alexandra Holt opens up about the crushing stress and her path to reopening legitimately.