FOOD > REVIEWS

By Brian Freedman

At Crow and the Pitcher, mushrooms are “a revelation”

Roasted hen-of-the-woods mushrooms, lacquered with honey and arriving a shimmering, burnished mahogany color, were a study in flavor-layering.

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Posted Sep. 16, 2014 | Comments: 2

FOOD

By Brian Freedman

What's new in Philly restaurants for fall 2014?

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.

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Posted Sep. 10, 2014 | Comments: 0

FOOD

By Brian Freedman

Mamou restaurant finds Cajun cuisine's essential French core

Fried oysters were technically perfect, the nutty cornmeal and flour crust jutting out in crispy tentacles of fried goodness, which served to highlight the decadent, buttermilk-soaked East Coast oyster at the heart.

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Posted Sep. 2, 2014 | Comments: 1

FOOD

By Brian Freedman

Hai Street Kitchen offers fast, casual Japanese lunch

Their Slammin’ Salmon roll is anchored by sear-edged tataki salmon brightened up with pickled mango, red onion, romaine, cucumber and a spicy gochujang sauce.

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Posted Aug. 26, 2014 | Comments: 0

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FROM THE DRINK PAGE...

PW's Year of Beer: River Horse Hipp-O-Lantern
By Eric San Juan

Aromas of pumpkin and nutmeg give way to a full body, sweet pumpkin and spiky spices. Setting this one apart, however, is a subdued caramel quality and notes of vanilla.

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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.

FOOD > REVIEWS

Avance transforms Le Bec-Fin's old space into brilliant dining magic
By Brian Freedman

Chef Justin Bogle and co. have successfully pulled off what many thought would be impossible: replacing a Philadelphia icon.