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Jose Garces can take you places. And the most compelling ones are those you’d have the hardest time reaching on your own. That’s why Amada, […]

Karl Marx once wrote that history repeats itself: the first time as tragedy, the second as farce. And Avance is what happens the third time […]

YOU HAVE TO FIGURE that any ingredient is fair game in a menu section labeled “Bizarre.” But Pierre Calmels sure pulled a fast one on […]

IT’S SELDOM A GOOD IDEA to boil down a restaurant recommendation to a tweet-size paragraph, but for prospective visitors to High Street on Market, a […]

How do you keep the spark alive? Restaurants face the same question that haunts many a marriage—only, with restaurants, it comes ‘round a whole lot […]

Twelve years is a long sentence for someone who hasn’t committed a crime, even if you get to serve it in some swanky cells. Ask […]

“Brunch is punishment,” Anthony Bourdain famously wrote. “Nothing makes an aspiring Escoffier feel more like an army commissary cook, or Mel from Mel’s Diner, than […]

As we promised, 2014 is the Year of the Cheesesteak. And as part of the continuing coverage of the cheesesteak, we will be profiling cheesesteak […]

Brian Freedman reviews Nick Elmi’s Laurel for Philadelphia Weekly. Freedman calls the East Passyunk BYOB “stellar.” Berkshire pork lavished in its triumvirate of treatments, and each one, […]

Two Eat Philly sit down and order much of the menu at Kevin Sbraga’s The Fat Ham and finds lots of highlights including the oyster sliders and hot […]

Adam Erace recognizes that the talent at High Street on Market goes behind Fork frontman Eli Kulp. Baker Alexandre Bois has turned High Street into the […]

Brian Freedman reviews Meltkraft, the grilled cheese stand that’s part of the Valley Shephard Creamery in the Reading Terminal. The grilled cheeses are of course […]

Wishbone is a curious name for a chicken shop that can go weeks without serving any sort of bone at all.  Alan Segel and Dave […]

The easiest way to tell a bar from a restaurant is by the smell of the men’s room. I couldn’t keep that thought away from […]

Han Chiang has graduated, shutting down his beloved (if small) Han Dynasty in Old City and moving the Szechuan restaurant across the street into the enormous, […]