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.
Creamy milk stouts are a delight all on their own, what with their cotton candy sweetness and Lando Calrissian smoothness, but add a heap of chocolate to them and you’ve just created heaven in a glass.
The crisp-skinned beauties luxuriated in a shimmering, salty-sweet-spicy glaze, and each bite was a study in the importance of balancing high-wire levels of sweetness, saltiness and heat.
Tacos play a far greater role now than they did before Lolita’s reconcepting. From the much-heralded trompo, I was easily won over by the pork shoulder ones, the meat lovingly rubbed with smoked morita chile, garlic, and piloncillo
Roasted hen-of-the-woods mushrooms, lacquered with honey and arriving a shimmering, burnished mahogany color, were a study in flavor-layering.