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!
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.
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.
This is a giant, roasty, chocolate-heavy imperial stout of epic proportions. A whopping 10 percent ABV put it in the heavyweight class. A blistering 98 IBUs makes it as bitter as the most aggressive of IPAs.
Black bass with cockles embodied the season perfectly: Each delicate bite of fish, dragged through the zucchini-basil purée, was like a transmogrification of the farmers market onto the plate.
Rough-mashed with the perfect amount of lime (i.e.: mucho), onions, tomatoes and cilantro, it’s a study in the seemingly disproportionate joys of simplicity and balance.
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.