“I’m looking for ~3,000 sq ft in downtown Philly. Know of any spaces available?” — Spike Mendelsohn looking for a spot for his Philadelphia location […]

Joe said to tell you that we plan to open in a few days. That’s what Joe Grasso’s assistant told me in mid-November, when I […]

Philly has been luring Manhattanites away from the Big Apple for years. Now we’re taking its chefs—and concepts—as well. For decades, Manhattan has been a […]

Having your restaurant named in a top-ten list by a national magazine isn’t typically a cause for regret. But sometimes I’ve wondered if it might […]

The New Year is nearly upon us and now is the time to make some serious changes in our lives. Your New Years Resolutions are […]

Fishtown’s barbeque battleground is in full effect, and it seems as though Bubba’s Texas BBQ and Fette Sau are firing on all cylinders. Finding almost […]

In addition to talking hotels, Stephen Starr is also expanding his presence in New York. Starr tells the New York Times that he is planning […]

Rendering of Voorhees Iron Hill Michael Klein confirms that Ardmore will be getting an Iron Hill Brewery to call its own. It will be location […]

NoBL, which closed last month to reconceptualize has done just that and is reopening December, 12. The restaurant is still Mediterranean and the menu is smaller, […]

The 15’x15’ octopus goes live in two days. Ralic’s on South will open its doors with a limited menu at 5 p.m. this Friday, the 7th. […]

Inquirer critic and Michigan native, Craig LaBan, was excited. He had his Tigers in the World Series, and the Famous Detroit Coney Company taking over […]

A little something for the Manayunk winos… And if you’re looking for somewhere to eat, check out the details (and some more snaps) of the […]

Trey Popp’s second review in the December issue of Philadelphia magazine is of Forest & Main. Popp finds that the Ambler brew pub might not […]

Trey Popp calls Will on Passyunk Avenue the “BYO of the year” and praises the cooking of Chris Kearse. You could label Kearse’s approach French, […]

Scott Schroeder and sous-chef Mark Regan occasionally serve up ramen at South Philly Taproom under the Round Guy Ramen name. Tonight it is a shoyu-style ramen.