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.
The Nutty Mac, the Falling Down, a Pair of Gingers—meet the new wave of cocktails Philly bars are rolling out this autumn.
Roasted hen-of-the-woods mushrooms, lacquered with honey and arriving a shimmering, burnished mahogany color, were a study in flavor-layering.
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.
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.
Under new leadership, the Passyunk favorite finds sweets cavorting with meats alongside peppercorn beer on tap.
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.
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.