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Gastronaut

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Gastronaut: Getting the Band Back Together

Back in the day, when I was still cooking dinner for strangers rather than writing about it, there was a kind of running joke that […]

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Gastronaut: And Now for Something Completely Different

There is something to be said for a steak. A big one—thick and bloody, perfectly seared, laid on a plate and flanked by a baked […]

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Gastronaut: Don’t Touch My Junk

When guilty pleasures become the cuisine du jour, what’s the illicit culinary thrill-seeker to do? There was a time when fried chicken—really good fried chicken—was something […]

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Gastronaut: Le Bec Fin Is Dead (Again)

The death, rebirth, and strange, sad second passing of Philadelphia’s most famous restaurant We got word early on a Saturday night that something bad was […]

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Gastronaut: No Child Left Behind

Making kids feel welcome in good restaurants is the best way to guarantee a generational commitment to food in any city. It’s time for more […]

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Gastronaut: We Oughta Be in Pictures

America needs a great kitchen movie, and Philly is where it should be set. While I was interviewing chef George Sabatino about his new summer […]

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The Gastronaut: The Next Exit

High-profile chefs often leave the places they made famous. But few have caused the kind of  earthquake George Sabatino did when he announced he was leaving […]

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The Dead Zone: These Are the Darkest Days for Restaurateurs

The time between New Year’s Day and Mother’s Day is the darkest season for restaurateurs. But there might be something we can do to help. […]

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Gastronaut: New York State of Mind

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 […]

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Is Center City Over?

Editor’s Note: From this month’s Philadelphia magazine, a discussion about the future of Center City and a question: Does Center City even have a future? […]

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The Gastronaut: What Philly Needs Now

In the past couple of years, Philadelphia has become a good restaurant city. But what is it going to take to make us great? It […]

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The Gastronaut: No Jacket Required

What really caused the American restaurant renaissance. I was a restaurant critic for more than 10 years, and during that time, I owned two ties. […]

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There Is No Envelope – Progressive Cuisine, Philadelphia-Style

A couple weeks ago, I was sitting in the office, arguing with a friend about foam. About agar agar, too. Reverse sphericalization processes. Sous-vide. It […]

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From the Magazine: The Death Of Le Bec-Fin

After 42 years, the most important restaurant in Philadelphia has ended its legendary reign. Here’s why what happens next matters. Forty-two years isn’t a long […]