FOOD > REVIEWS

By Brian Freedman

Even the most unloved Jewish food is amazing at Abe Fisher

The team here is working with the foods that formed the scaffolding of my youth, that you’ve cooked in some combination or another for practically every Jewish holiday you ever hosted.

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Posted Dec. 10, 2014 | Comments: 6

FOOD

By Brian Freedman

Why cook Christmas Eve? Philly restaurants are serving

You can stuff yourself and focus on quality this year, thanks to the amazing range of special Christmas and Hanukkah dinners being offered by our area’s best restaurants.

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Posted Dec. 3, 2014 | Comments: 0

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

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FROM THE DRINK PAGE...

PW's Year of Beer: Dogfish Head Namaste
By Eric San Juan

This easy drinking Belgian-style witbier is a party-friendly 5 percent ABV, has bright, zesty flavors that will cut through the winter’s chill

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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.