Alexander the Crepe, The Creperie truck (French/Greek/American)
$5. Usually around 13th and Norris sts.
A slightly bonkers crepe filled with gyro meat, cheese, pepperoni, spinach, tomato, and onions with pizza sauce and ranch.
Sephardic Ceviche, Delicatessan
$11. 703 Chestnut St.
Garces Trading Company's wine boutique is the first and only one of its kind in the state established by the Pennsylvania Liquor Control Board, and a concept that’s stirred up a ton of resentment among Philadelphia restaurateurs this year.
Even more people are interested in old-school butchers, not just for their exotic specialty meats, but for the local and organic. Many of D’Angelo’s customers are younger people, entranced by shows on the Food Network, who want to explore gourmet cooking.
“We debated if we could financially maintain an all-vegan place or if we should compromise our beliefs and go into work everyday to look at fucking milk in the fridge."
Daniel McLaughlin wants you to diet. But first, he wants to change your understanding of “diet” from something Cathy shrieks about in the funny pages to something easy—from temporary OCD agony to a natural way of life. But which way?
Bittman doesn’t suggest eliminating meat, or white flour, or sugar, or any of the so-called “bad” foods from your diet, just eating much less of them. He calls his diet a “Two out of Three Plan” or “Part-Time Vegan” or “Vegan Before Six”; i.e. consuming mostly vegan fare during the day, and then for dinner essentially eating anything you want.
There are several bars in Philly that take classic cocktails very seriously, so we went to chat with a few experts for some tips on making an old-school Old Fashioned (and other classics)—and how not to screw it up.
A 12-ounce can of Pabst Blue Ribbon and a jigger of Jim Beam is known at Bob & Barbara's simply as “the special.” It’ll cost you $3. But where did it come from?