FOOD > BON APPECHEAP

By Joel Mathis

Sexy Salad at Varga Bar

In honor of PW's "Sexy Issue," we went to one of the sexiest restaurants in town -- Varga Bar -- and got a lesson in how to make a scrumptious salad.

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Posted Feb. 9, 2010 | Comments: 1
RELATED: Sexy Issue: Erotica in Philly , Philly’s Unlikeliest Porn Kings , Bringing Love To Death Row , The Soccer Mom Sex Addict , Evan Jonigkeit: Philly's Sexiest Actor , PW’s Guide to Erotic Gifts , Six Films Where The Actors Aren’t Faking It , Have a Queer Valentine's Day

FOOD > BON APPECHEAP

By Joel Mathis

Pad Thai at Erawan

PW's Tim McGinnis named Erawan Thai Cuisine one of six places in Philly to get pad thai. We go into Erawan's kitchen to watch the preparations!

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Posted Jan. 29, 2010 | Comments: 2

FOOD > BON APPECHEAP

By Joel Mathis

Fish at fish.

PW's Adam Erace says Mike Stollenwerk’s grammatically awkward restaurant is bigger and better than the original. We went behind the scenes to prepare a delicious meal.

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Posted Jan. 24, 2010 | Comments: 1

FOOD > BON APPECHEAP

By Joel Mathis

Bocca

Bocca's chef Chris D'Ambro takes us into his kitchen to prepare a light cod with marinated cherry tomatoes on the side. And he does it for under $15.

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Posted Sep. 24, 2009 | Comments: 0
RELATED: Bocca

FROM THE DRINK PAGE...

PW's Year of Beer: The Bruery Bois
By Eric San Juan

Out of California, these makers of experimental beers have quickly established a reputation for being some of the best brewers in the country.

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Posted Jun. 19, 2013 | Comments: 0

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FOOD > REVIEWS

Chef Mike Stollenwerk is back, this time at Rittenhouse mainstay Branzino
By Brian Freedman

Now he is helming the kitchen at Branzino, and once again, he’s delivering on the promise of his talent. Stollenwerk arrived there a couple months ago, and the change is nothing short of astounding.

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Posted Jun. 12, 2013 | 0

FOOD > REVIEWS

Fitler Dining Room opens in a charmed space, seems poised to succeed
By Brian Freedman

For the short period of time that Fitler has been open, its food is remarkably confident: The distance between the intent of each dish and its execution is virtually nonexistent. And the way it straddles the line between higher-concept and comfort is something that many restaurants far further along in their evolution still struggle to achieve.

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Posted May. 22, 2013 | 0

FOOD > REVIEWS

Honey's Sit 'n Eat Is Sweet Enough For Two
By Brian Freedman

The food on South Street shares the same DNA as the NoLibs original, the same menu of comforting, fairly priced classics and riffs. The potato latkes remain addictive. Eggs, as always, are done impeccably, from the simple to the baroque.

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Posted May. 8, 2013 | 0