FOOD

By Brian Freedman

Wine with Mexican Food? Sí!

First, Mexican food in Philadelphia has become so layered, so complex, that it easily meshes with the character of a solid bottle of wine

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Posted Aug. 13, 2014 | Comments: 0

FOOD

By Brian Freedman

There’s way more to Stock than simple broth

Beef pho tastes as deep as some sort of soupy Mariana Trench, the liquid exquisitely, exuberantly rich in character. Mushroom pho is built on a stunning umami-rich broth.

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Posted Aug. 13, 2014 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Townsend is cooking up a Gallic storm

Black bass with cockles embodied the season perfectly: Each delicate bite of fish, dragged through the zucchini-basil purée, was like a transmogrification of the farmers market onto the plate.

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Posted Aug. 6, 2014 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Café Ynez does Mexican, rotisserie—and breakfast, too

Rough-mashed with the perfect amount of lime (i.e.: mucho), onions, tomatoes and cilantro, it’s a study in the seemingly disproportionate joys of simplicity and balance.

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Posted Jul. 30, 2014 | Comments: 0

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FROM THE DRINK PAGE...

PW's Year of Beer: Sixpoint Sweet Action
By Eric San Juan

Bready, honey-kissed malts are balanced with orange peel and flowers-tinged hops, giving you a perfect balance between sweetness and bitterness. The bitterness in the finish is a little more assertive than you’ve expect, but the brew is soft on your palate, making it quite drinkable.

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FOOD > REVIEWS

Avance transforms Le Bec-Fin's old space into brilliant dining magic
By Brian Freedman

Chef Justin Bogle and co. have successfully pulled off what many thought would be impossible: replacing a Philadelphia icon.

FOOD > REVIEWS

New East Passyunk BYOB Laurel serves brilliantly imaginative seafood
By Brian Freedman

A parade of hefty chunks of oil-cured tuna, glistening atop a sweep of sour cream, yogurt and horseradish, proved one of the most profound tuna preparations I’ve had recently.

FOOD > REVIEWS

Artisan grilled cheese at Reading Terminal Market
By Brian Freedman

The Manson-monikered “Melter Skelter” sandwich is anchored by Valley Shepherd Creamery’s three-month-old riff on Raclette, a funky melter offset by pickled green tomatoes, smoky spice from jalapeños, the snap of watercress and a thin layer of BBQ potato chips