FOOD > REVIEWS

By Brian Freedman

Palladino's cannoli is even more mind-blowing than its Brussels sprouts

Spit-roasted swordfish was kissed by the breath of the wood grill that’s used to very good effect here. The key was treating it as a meat as opposed to as a sea-borne creature, which resulted in a fish on the beefier end of the spectrum, and all the better for it.

READ MORE
Posted Apr. 1, 2015 | Comments: 0

FOOD > FOOD COVER STORY

By Stephen H. Segal

Marc Vetri's new book of pasta finds truth & beauty in flour

Philadelphia’s pioneering chef and restaurateur Marc Vetri, the man behind such iconic city establishments as Osteria and his namesake dining room Vetri, was ready to write the book he’d had in his mind a long time.

READ MORE
Posted Mar. 24, 2015 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Olde Bar brings new life to the old Bookbinder's

The Olde Bar is a Jose Garces project—the kitchen is helmed by Chef de Cuisine Mike Siegel—but it feels different from his other restaurants around town.

READ MORE
Posted Mar. 25, 2015 | Comments: 1

FOOD

By PW Staff

Philly food fests, bourbon battles & lots more spring flavor

Taste your way through 14 of Fairmount’s best bars, restaurants and one whole pig.

READ MORE
Posted Mar. 18, 2015 | Comments: 0

MORE...

FROM THE DRINK PAGE...

PW's Year of Beer: Russian River Pliny the Elder
By Eric San Juan

Wonderful caramel malts, a medium body and a crisp, dry finish help the bitter grapefruit and pine of the hops shine throughout without overpowering the beer.

RESTAURANT GUIDE

Advanced Search
View All Listings

FOOD > REVIEWS

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

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