FOOD

By Brian Freedman

Matt & Marie’s doesn’t over-fuss their lunchy goodness

There is a lot to like at this 18th Street spot, from the cheery decor to the pleasant staff. And the menu is a rundown of dishes that make you hungry simply scanning through them.

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Posted Oct. 1, 2014 | Comments: 0

FOOD

By Brian Freedman

These 14 Philly bars are rolling out some serious fall cocktails

The Nutty Mac, the Falling Down, a Pair of Gingers—meet the new wave of cocktails Philly bars are rolling out this autumn.

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Posted Sep. 23, 2014 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

At Crow and the Pitcher, mushrooms are “a revelation”

Roasted hen-of-the-woods mushrooms, lacquered with honey and arriving a shimmering, burnished mahogany color, were a study in flavor-layering.

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Posted Sep. 16, 2014 | Comments: 3

FOOD

By Brian Freedman

What's new in Philly restaurants for fall 2014?

It’s never really a bad time to take advantage of all that our region’s restaurants have to offer, but early autumn always seems to make for a particularly great time to do so.

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Posted Sep. 10, 2014 | Comments: 0

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FROM THE DRINK PAGE...

New Italian wines: Yes, please
By Brian Freedman

This beautiful wine region, while relatively small in terms of the amount of land under vine, is having a significant impact on serious American wine lists.

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FOOD > REVIEWS

Stateside's latest menu pairs the hearty with the exotic
By Brian Freedman

Under new leadership, the Passyunk favorite finds sweets cavorting with meats alongside peppercorn beer on tap.

FOOD > REVIEWS

Porto's 'Yo Cuz' serves chicken & bacon on cheddar waffles
By Brian Freedman

Savor a crunchy fried chicken breast lavished with sweet-spicy maple jalapeño yogurt glaze, all of it sandwiched with bacon between the geometry of house-made cheddar waffles. It’s called the “Yo Cuz,” and no hangover is a match for its crave-able charms.

FOOD > REVIEWS

Good King Tavern delivers well-crafted casual French classics
By Brian Freedman

Octopus, cooked sous vide and then charred to order, was streaked with unexpected notes of cinnamon and chili flakes: Dynamite. It would have been better had it been slightly more tender, but it still arrived plenty addictive on its bed of peppery arugula.