FOOD

By Brian Freedman

Nan Yang is a charming Chinatown newcomer

Clay pot noodles arrived in a rich, comforting broth thick with egg, livened up with crisp carrots and well-cooked pieces of pork, shrimp and squid.

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Posted Nov. 26, 2014 | Comments: 0

FOOD

By Brian Freedman

Small-batch chili sauce mixes sriracha & wine

I am a sriracha classicist, as obsessive about the green-topped squeeze bottle as anyone. So it was with mild trepidation that I received a sample pack of the chili-sauce collaboration between Ravenswood Winery and JoJo’s Sriracha.

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Posted Nov. 25, 2014 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

From tomato jam to apple dumplings, Cresheim Valley Grain Exchange does a lot right

When things go right at the Grain Exchange—as they do throughout the smart menu—they succeed for reasons of detail.

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Posted Nov. 18, 2014 | Comments: 1

FOOD

By Brian Freedman

You haven't had bar snacks like Lloyd's bar snacks

Washed down with a beer, or an Old Overholt old fashioned, or, even better, with the Lloyd rye, it’s pretty much perfect, a cool, fully realized neighborhood spot that’s more than worth a visit or three, no matter where you live.

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Posted Nov. 11, 2014 | Comments: 3

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FROM THE DRINK PAGE...

PW's Year of Beer: Tröegs Mad Elf
By Eric San Juan

Aromas of cherries and sweetness greet your nose, while each sip is kissed with honey and alcohol warmth.

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FOOD > REVIEWS

Chinatown’s new Red Kings 2 serves up just enough spice for a perfect zing
By Brian Freedman

Boiled sliced lamb in chili sauce was infinitely more than that humble description, a stunning mountain of earthy meat joined by petals of sweet onions, thick slices of nutty garlic, and snappy broccoli florets.

FOOD > REVIEWS

Red Wedding Special: brunch at the new Sabrina's in Wynnewood
By Brian Freedman

I would have bet a thousand dollars even before it opened that the new Wynnewood location of Sabrina’s Café, which already has three popular sites around Philadelphia, would be a success in relatively short order.

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.