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A server who gets her customers laughing has them right where she wants them, but the bartender at Zavino had an unfair advantage on a […]
Kanella, the endearingly small, five-year-old Cyprian BYO sits at the corner of 10th and Spruce, containing wicker chairs, wooden tables, and exposed brick walls graced […]
The phrase “They don’t make them like they used to” was pretty much invented for places like the Pub, the quirky Tudor-style restaurant that sits […]
Red Owl Tavern couldn’t put it all together for Trey Popp as the restaurant in the Hotel Monaco was the definition of hit-or-miss. Such was […]
Trey Popp reviews Sophia’s, the East Passyunk restaurant of Philadelphia’s prodigal son, Christopher Lee. What he finds is that Lee is only kind of involved. […]
“No matter where you go, there you are.” A review typically requires more than one sentence, but when it comes to describing most hotel restaurants, […]
In a city where some people track the comings and goings of chefs as obsessively as others do center fielders, nothing stirs more hope than […]
City Paper’s Adam Erace reviews Bufad, the BYOB pizza joint a stone’s throw away from Prohibition Taproom. Erace apparently experienced a different Bufad than what […]
It’s always a nervous time when a longtime chef leaves a neighborhood favorite. That was the situation at Resurrection Ale House when original chef Joe […]
Philly is a desert when it comes to decent Thai food, but compared to the suburbs, the city comes off like Thai-food Nirvana. Which is […]
Goat Hollow is the bar you want, in the neighborhood you want. Mount Airy is known for its diversity, with black, white, young, old, rich […]
Because I was tired of hearing overeducated food types in Philadelphia talk a ton of smack about Stephen Starr’s always-packed Mexican joint El Vez, I […]
Trey Popp gives us two reviews in one as he visits the “weirdos” behind Pizza Brain and Little Baby’s Ice Cream. I’ve got a severe […]
Trey Popp reviews Fork, the 15-year old dining institution in Old City that, thanks to New York import, Eli Kulp, is suddenly as fresh as […]
Do you ever get the feeling that the only reason anybody opens a restaurant nowadays is to work it for a year, or maybe six […]