Brian Freedman reviews the new Khyber Pass Pub this week. He likes it. But right now the only thing we truly care about is this […]
Craig LaBan reviews The Corner and finds that despite Scott Swiderski’s departure from the kitchen, John Taus has the kitchen humming along. Some of the […]
Brian Freedman visits Noble American Cookery and finds that since Chef Brinn Sinnot has taken over that the food has taken a huge step forward. […]
Craig LaBan gets over his non-composter’s guilt and settles in to enjoy the seasonal and green dishes at Queen Village’s Kennett. [Kennett] has a rustic […]
Underneath all the glitz and theater Adam Erace finds that Dandelion is a “pretty good restaurant.” Foie gras fared even better. It came as a […]
Craig LaBan lavishes praise on Luke Palladino, an Italian BYOB outside of Atlantic City. I especially loved the dishes with Palladino’s stylish twists – like […]
Adam Erace takes in Manakeesh, the Lebanese bakery and cafe at 45th and Walnut. He finds everything you would want in a neighborhood cafe plus […]
Brian Freedman likes the experience of Cooperage well enough but it doesn’t seem much there really excites him. Back around Thanksgiving, executive chef Benjamin Martin […]
Adam Erace checks out the new Little Fish for the Camden Courier Post and reports that the menu might be a bit pricey but that […]
Craig LaBan celebrates the Louisiana flavors at the Khyber Pass Pub while forgiving a few missteps. It has been a long time, though, since I’ve […]
Adam Erace discovers that Queen Village’s Kennett is the rarest of rare, a neighborhood restaurant that does everything and does everything well. Burger, check. Vegetarian […]
In Philly Mag’s online-only review series, The Revisit, Trey Popp checks out Rittenhouse stalwart Friday Saturday Sunday and finds a lot to like: Friday Saturday […]
Trey Popp ventures to the new White Dog Cafe on the Main Line, but not before recalling a less-than-stellar experience at the pre-Marty Grims version […]
Ice cream can be an appetizer. Olive oil can be served in powdered form. One way to tenderize an octopus is to pummel it with […]
The first meal I ever ate in Philadelphia taught me a lesson that I probably could have gleaned, at deep discount, from the dietary journals […]
