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

FOOD

By Brian Freedman

Bacon, beets & beer come together at Society Hill Society

Pickled white asparagus, each snappy finger of it swirling with a coriander-complex brine and the lot of them crowned with hen of the woods mushrooms, found a fabulous foil in the layer of homemade farmer’s cheese spread between it and the slices of Metropolitan sourdough.

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Posted Aug. 20, 2014 | Comments: 2

FOOD

By Brian Freedman

Wine with Mexican Food? Sí!

First, Mexican food in Philadelphia has become so layered, so complex, that it easily meshes with the character of a solid bottle of wine

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Posted Aug. 13, 2014 | Comments: 0

FOOD

By Brian Freedman

There’s way more to Stock than simple broth

Beef pho tastes as deep as some sort of soupy Mariana Trench, the liquid exquisitely, exuberantly rich in character. Mushroom pho is built on a stunning umami-rich broth.

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Posted Aug. 13, 2014 | Comments: 0

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FROM THE DRINK PAGE...

PW's Year of Beer: Moa Imperial Stout
By Eric San Juan

Moa’s imperial stout has all the characteristics you’d expect from a beer of this type—notes of coffee, sweet cocoa, and roasty bitterness—but with a twist.

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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.

FOOD > REVIEWS

New East Passyunk BYOB Laurel serves brilliantly imaginative seafood
By Brian Freedman

A parade of hefty chunks of oil-cured tuna, glistening atop a sweep of sour cream, yogurt and horseradish, proved one of the most profound tuna preparations I’ve had recently.