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: Dogfish Head Raison D’Extra
By Eric San Juan

Rum-soaked plums, burnt sugar, a touch of spicy Belgian-style yeast, but mostly heady black breads and aged cherries.

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FOOD > REVIEWS

Aye, There’s the Rubb: Barbeque you'll sink your teeth into
By Brian Freedman

Manayunk’s new BBQ joint pairs great brisket and ham with a fine selection of beer and whiskey.

FOOD > REVIEWS

Chinatown's Hippot Shabu Shabu offers a kaleidoscope of hot pot wonders
By Brian Freedman

The range of meats and vegetables and other dunkables is far too broad to ever be able to experience them all even over the course of several visits, but I do plan on returning often to try to work my way through them.

FOOD > REVIEWS

Spit-roasted octopus and more surprises at Lo Spiedo
By Brian Freedman

Borne in an oval-shaped cast-iron trivet and lined up like the winning float in the chicken-pride-day parade, each delicate knob shimmered with a pancetta agrodolce and was studded with dimples of charred flesh.