If you're a human and see this, please ignore it. If you're a scraper, please click the link below :-) Note that clicking the link below will block access to this site for 24 hours.
Gayle is kicking off their new Summer menu with a Big Crab Fest on July 10th. In the spirit of cross-promotional synergy everyone who attends […]
City Paper ventures out from the borders of Philadelphia to try Blackfish in Conshohocken. Even if there were a competitor next door, it’s a safe […]
Foodaphilia eats the fish and chips at the Aspen in Fairmount and is brought back to Friday night fish fries in Wisconsin. The fish is […]
Food & Wine asks what makes the perfect lobster roll and MenuPages Blog answers who has the best in Philadelphia. Philadelphia Fish & Co. Legal […]
Restaurants & Institutions magazine lists the top 100 independent restaurants in the United States by sales. Although there are no Philadelphia restaurants on the list, […]
Elisa Ludwig rests her weary shopping feet at Legal Sea Foods in the King of Prussia Mall. Stick with the classics like crabcake or clam […]
Chris Scott of Philadelphia Metroblogging was at Bookbinders the other night and noticed the price of lobsters was $52 a pound with a 2 pound […]
Craig LaBan boards the Oceanaire Seafood Room for a meal basking in the retro vibe of grand old cruise ship. And despite a “de-bell-able” offense […]
Bistro Romano at 120 Lombard Street is offering special dinners on Monday and Tuesday nights. On Monday night Bistro Romano presents a Pasta Night for […]
Philadelphia Magazine announces that it is indeed soft shell crab season, as they’re on the menu at Matyson. And best of all, it’s predicted that […]
The third Manny’s Place has opened. Following on the footsteps of locations in Bala Cynwyd and Chestnut Hill, Manny’s Place is known for their crabcake […]
Were you puzzled when you read the Daily News article regarding alfresco dining at Oceanaire Seafood Room? Where was this outdoor dining? On Walnut Street? […]
Craig LaBan tastes Matyson’s version of fried oysters. Instead of the heavy breading typical in local fish houses, Matyson sous-chef Brian Lofink crusts three Virginia […]