FOOD

By Brian Freedman

Dizengoff’s Israeli-style pita plates hit the lunch spot

The options change with regularity, but what ties them all together is that they’re pretty much universally excellent.

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Posted Oct. 22, 2014 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Lolita reimagines classic Oaxacan recipes to fresh, tasty effect

Tacos play a far greater role now than they did before Lolita’s reconcepting. From the much-heralded trompo, I was easily won over by the pork shoulder ones, the meat lovingly rubbed with smoked morita chile, garlic, and piloncillo

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Posted Oct. 15, 2014 | Comments: 0

FOOD

By Brian Freedman

Good Stuff Eatery serves burgers & shakes with a helping of authenticity

There’s a lot about Good Stuff that’s a bit of a throwback beyond the tunes, not least of which are their straightforward menu, well-crafted if somewhat too thick milkshakes and earnest take on the great American sandwich.

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Posted Oct. 7, 2014 | Comments: 3

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: 2

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FROM THE DRINK PAGE...

PW's Year of Beer: Stone Stochasticity Hibiscusicity
By Eric San Juan

The brew is a soft reddish orange with touches of pink. It’s faintly flowery without smelling like perfume.

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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.