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: Avery Maharaja
By Eric San Juan

There is a malty backbone here that reminds you of sweet breads and toffee, adding balance to all those hops.

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FOOD > REVIEWS

Petit Rôti makes great French food look easy
By Brian Freedman

Petit Rôti, from Chef Olivier Desaintmartin—of Caribou Cafe and Zinc—is just what the neighborhood needed. It’s a cheerful place, its country-French-yellow walls offset by vivid blue-and-white tiles above the counter area

FOOD > REVIEWS

Capofitto's pizza: an artisanal delight to match Capogiro's gelato
By Brian Freedman

Ortolana pizza, with its base of Piennolo grape tomatoes from Vesuvius was cleverly streaked with the slow, sizzling heat of Calabrian chili oil.

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.