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

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: 3

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

FROM THE DRINK PAGE...

PW's Year of Beer: Sierra Nevada/Allagash Myron's Walk
By Eric San Juan

Fragrant citrus and spicy bitterness give this pale ale an American edge most Belgian pales don’t have.

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FOOD > REVIEWS

Café Ynez does Mexican, rotisserie—and breakfast, too
By Brian Freedman

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.

FOOD > REVIEWS

Petruce et al. is a new Walnut Street force to be reckoned with
By Brian Freedman

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.

FOOD > REVIEWS

Chinatown’s new Red Kings 2 serves up just enough spice for a perfect zing
By Brian Freedman

Boiled sliced lamb in chili sauce was infinitely more than that humble description, a stunning mountain of earthy meat joined by petals of sweet onions, thick slices of nutty garlic, and snappy broccoli florets.