Philadelphia Magazine

The coaches, characters, and legends who have made the Philadelphia sports universe what it is today

The Philly chef who redefined American pizza is now ready to blow minds on the other side of the Atlantic.

Anybody for a Fruity Pebbles French toast sandwich stuffed with beef bacon and fried chicken? Nobody beats the Wiz.

The collection draws inspiration from the themes of Zauner’s music and writing.

Jeffrey Rosen is out. Now the institution must decide whether it will remain a quiet, genteel place of scholarship or actually take on the current threats to democracy.

With ornate embroidery, puffed sleeves, and basque waists, these elegant gowns channel yesteryear in the most modern ways.

Add these new works by local authors to your spring reading list.

Whether you’re planning a seated meal for a small group or an office party for 50, try these Philly restaurants with private rooms.

A Seattle program has encouraged both mom-and-pop eateries and behemoths like Starbucks to pare down their customer-facing waste. Could litter-burdened Philly do the same?

A Q&A with the husband-and-wife team behind Wilson’s Secret Sauce

Drawing on his family’s foraging traditions, Stina’s chef Bobby Saritsoglou is showing Philly there’s more to Greek food than lamb and gyros.

Interior designer Michelle Gage used color and art to turn this bland new build into a vibrant gem.

Dreading April 15th, and the money you’ll have to part with? Philly experts are here to help.

From fear of the dreaded “digital rectal exam” to plain old fear of the unknown, Dr. Mike weighs in.

The Economy League’s executive director responds to Philly Mag’s roundtable about the struggling corridor.