FOOD > REVIEWS

By Brian Freedman

Aye, There’s the Rubb: Barbeque you'll sink your teeth into

Manayunk’s new BBQ joint pairs great brisket and ham with a fine selection of beer and whiskey.

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Posted Jan. 28, 2015 | Comments: 1

FOOD > FOOD FEATURES

By Sheena Lester

Food for thought: How Denny Waxman's way of life could impact yours

The globally renowned macrobiotics expert and author has seven steps to healthy, mindful eating that'll make you—and the planet—a lot healthier.

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Posted Jan. 21, 2015 | Comments: 1

FOOD > REVIEWS

By Brian Freedman

Chinatown's Hippot Shabu Shabu offers a kaleidoscope of hot pot wonders

The range of meats and vegetables and other dunkables is far too broad to ever be able to experience them all even over the course of several visits, but I do plan on returning often to try to work my way through them.

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Posted Jan. 14, 2015 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Spit-roasted octopus and more surprises at Lo Spiedo

Borne in an oval-shaped cast-iron trivet and lined up like the winning float in the chicken-pride-day parade, each delicate knob shimmered with a pancetta agrodolce and was studded with dimples of charred flesh.

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Posted Jan. 7, 2015 | Comments: 0

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FROM THE DRINK PAGE...

PW's Year of Beer: Dogfish Head Raison D’Extra
By Eric San Juan

Rum-soaked plums, burnt sugar, a touch of spicy Belgian-style yeast, but mostly heady black breads and aged cherries.

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FOOD > REVIEWS

Petruce et al. is a new Walnut Street force to be reckoned with
By Brian Freedman

Octopus, borne upon a pedestal of congee, arrives cocooned in char from the grill after a leisurely poaching in a bath of olive, lemon, sambal and more.

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.