ARCHIVES > 2013 > FEB 06 ISSUE

The 10 Most Romantic Meals in Philadelphia

Romance is in the eye of the beholder: One couple’s perfect date is another’s eyeroll-worthy cheese-fest. With that in mind, we offer up an eclectic Valentine’s sampling of what might be...

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Posted Feb. 6, 2013 | Comments: 6

NEWS AND OPINION

By PW Readers

Letters to the Editor

At its essence, hot chocolate is ground cacao, mixed with various other ingredients. This is how the Aztecs, Mayans and early Europeans drank it. Modern hot chocolate is pressed cacao

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Posted Feb. 5, 2013 | Comments: 1

FOOD

By Brian Freedman

Chef David Ansill and Bar Ferdinand are the Perfect Pairing

Tender duck prosciutto with red-wine-cooked pears tasted of dark spices and game. Oxtail luxuriated in a pearl-onion agrodolce dotted with roasted cloves of garlic and given a Curtis Mayfield sense of soul from Ansill’s magnificent homemade demi-glace.

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Posted Feb. 6, 2013 | Comments: 0

FOOD

By Nicole Finkbiner

Forking Stupid: Nicole Tries to Cook the Meals Philly’s Fine Chefs Have Taught Her

I headed into my own kitchen and attempted to recreate two of my favorite dishes from the column thus far: Le Virtu’s pasta con le zucche and El Rey’s chicken enchiladas.

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Posted Feb. 6, 2013 | Comments: 0