This piece had all the makings of a straightforward feature.
If you head out for a night on the town next Wednesday, know that you may be inadvertently helping to save thousands of abused and abandoned animals.
It took 10 years for Feastival, the annual culinary event of all things Fringe, to transcend its status as a mere fundraising event and become an institution in Philadelphia.
The Chris Kearse you see today is not the same Chris Kearse one would have found bobbing and weaving up and down the East Passyunk Avenue restaurant strip exactly seven years ago.
As with most old-world broods in South Philadelphia, Sunday night at Palizzi Social Club, the private establishment along S. 12th St. is for red gravy, Brasciole, spaghetti with crabs and time with family.
Recently, I processed loss by staring at the ridges cut into the edges of a sliced cucumber at Kyoto Japan, a sushi restaurant in Snyder Plaza at Columbus & Snyder.
Kevin and Melissa Walter love what they do, owning and operating just a little over a year-old Love City Brewing in Philadelphia.
No one can tell me how the cheesesteaks from Geno's Steaks became among the most famous in South Philly, or the world, for that matter.
Before I ate Krispy Krunchy Chicken for the first time, I had heard about it for years, though as more of a tale than an explicit recommendation.
Luke Bowen, co-founder of Evil Genius Beer Company in Fishtown, said he and his partner, Trevor Hayward, struggled mightily when they were building and first running their brewery.
There’s a long, elevated stretch of I-95 that acts as the overpass for the 2300 block of South Swanson Street.
Making ocean waves in the Philly food circuit is aether Fishtown, a seafood-centric eatery that features a raw bar and seafood towers. Located at 1832 Frankford Ave., the restaurant officially opened on February 7.
March in Philadelphia doesn’t have to just be about a high-stakes, collegiate basketball competition.
Leave it to Steve Red, president and chief creative officer of longtime Philly ad firm Red Tettemer O’Connell + Partners to drop the words “Deez Nuts,” in a nationwide press release.
I saw two sides of Jose Garces over the course of preparing for this story.
Like many other locals, I too have a devout and often irrational obsession with Wawa. Verging on the territorial, I find myself going on and on to out-of-towners about its amazingness, a conversation that could turn ugly at any moment with the mere mention of Sheetz.
Our conversation was remote, but you could almost feel the smile on Steven Grasse’s face when he referred to his company, Art in the Age, as the “foremost expert in the alcohol game.”
If you are looking for Michael McGettigan, 64, on a Tuesday night, you are sure to find him in one of Philly’s many bars.
When Gourmet magazine profiled the new, socially conscious, gourmet chocolate shop John & Kira’s for the cover of its 2002 Valentine’s Day issue, the fact checker called to verify with owners John Doyler and Kira Baker that they were married. Doyler picked up and said they were not but t…
To properly drink a beer, Brian Reed says not to “chug” or take “little bird sips,” but to get a nice gulp and swish it in your mouth.
Right around spring, the folks at Art in the Age, introduced Eau de Musc, a sipping bourbon derived from the castor sacs of beavers right below the tail.
The love affair between West Philly based brewery Dock Street and the neighborhood’s native son, lyricist Eric “Chill” Moody, officially continues with the upcoming third canning of his signature brew, nicethingsIPA.
If the kitchen staff of the Sofitel, the posh Center City hotel in the heart of Rittenhouse, run out of ingredients to make one of their signature salads or entrees, they don’t have to go far to replenish them.
The word about East Passyunk Restaurant Week typically starts spreading in January, right after the Center City version wraps.
Center City Restaurant Week is a steal for boulevardiers who already spend gobs of their salaries on Philly’s star-studded food scene. For the rest, it’s still a paycheck vacuum.
New season, new menus, new drops from locals in beer and spirits, and fall-themed events.