FOOD > REVIEWS

By Brian Freedman

Petruce et al. is a new Walnut Street force to be reckoned with

Octopus, borne upon a pedestal of congee, arrives cocooned in char from the grill after a leisurely poaching in a bath of olive, lemon, sambal and more.

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Posted Jul. 23, 2014 | Comments: 0

FOOD

By Brian Freedman

Dickey's Barbecue Pit, or, when local chefs do great things to national chains

Pulled pork is moist and kissed with smoke. Pork ribs pair Dickey’s signature hickory smoke with deeply seasoned flesh and a generous layer of sauce, tangy and sweet and balanced.

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Posted Jul. 16, 2014 | Comments: 1

FOOD

By Randy LoBasso

Which Fishtown pizzas reheat best the next day?

For years, I used to microwave day-old slices, or just ate it cold. Then, recently, I discovered a way to reheat old pizza that actually makes it taste good: A pan.

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Posted Jul. 9, 2014 | Comments: 3

FOOD

By Josh Kruger

The life of a pizza-counter man: thin crusts and puking drunks

Meet the guitar-strumming ex-New Yorker whose name is on the sign at Pete's Pizza Joint.

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Posted Jul. 9, 2014 | Comments: 0

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FROM THE DRINK PAGE...

PW's Year of Beer: The Bruery Trade Winds Tripel
By Eric San Juan

With aromas of grass and lemon, and tastes of grains, grass, and white pepper, Trade Winds is zestier than your average tripel but still fits nicely into the category.

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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

FOOD > REVIEWS

Taqueria Feliz stands tall as one of the most authentic dining rooms around
By Brian Freedman

Rails of tilapia, each ensconced in a tempura-crisp cocoon, anchored my order of fish tacos with a savory snap, set off nicely by radish-and-cabbage slaw whipped up in-house and streaked with a creamy chipotle mayonnaise.

FOOD > REVIEWS

The highs could be higher at Ocean Prime
By Brian Freedman

Blackened snapper found its counterpoint in a creamy vin blanc sauce; perhaps a hair sweeter than I’d prefer, but the jalapeño corn spoon bread and jalapeño corn tartar sauce provided a moderately spicy juxtaposition.