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: Terrapin Moo-Hoo
By Eric San Juan

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.

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FOOD > REVIEWS

Beast & Ale puts international twists on solid American goodness
By Brian Freedman

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.

FOOD > REVIEWS

Lolita reimagines classic Oaxacan recipes to fresh, tasty effect
By Brian Freedman

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

FOOD > REVIEWS

At Crow and the Pitcher, mushrooms are “a revelation”
By Brian Freedman

Roasted hen-of-the-woods mushrooms, lacquered with honey and arriving a shimmering, burnished mahogany color, were a study in flavor-layering.