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.
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!
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.
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.
MORE...
- FOOD: BON APPECHEAP > Bon Appecheap: Sazon
- FOOD: BON APPECHEAP > Pub on Passyunk East
- FOOD: BON APPECHEAP > Bon Appecheap: Bebe's Barbecue
- FOOD: BON APPECHEAP > Teri's Good Food
- FOOD: BON APPECHEAP > Bon Appecheap: Zahav
- FOOD: BON APPECHEAP > Bon Appecheap: Nodding Head Brewery
- FOOD: BON APPECHEAP > Bon Appecheap: MangoMoon
FROM THE DRINK PAGE...
The Food & Drink Issue: Soul Food
By PW StaffWe’ve been stuffing ourselves to the gills around here with soul food from every corner of this fair city. And in the Food & Drink Issue you can see where, exactly, we’ve been doing it. Dig in.
FOOD > REVIEWS
Nomad Pizza In Bella Vista Is as Cozy as a Family Gathering
By Brian FreedmanAll of the pizzas are framed by a dough that’s crafted in-house. At its best, it results in a crust that lends its toppings a yeasty-sweet and char-flecked depth. Sometimes, however, the pizzas would have benefited from a bit more crispiness. The crust at the edges of all the pizzas, however, was across-the-board excellent, freckled black and blistered from the oven’s heat.
FOOD > REVIEWS
The Walnut Street Supper Club Opens Its Big Show to a Whimper
By Leah BlewettWith Don Draper and Co. back on television and a nationwide cocktail renaissance that shows no signs of slowing down, the time couldn’t be riper for a restaurant like the Walnut Street Supper Club. The effect, however, is disappointingly incomplete.
FOOD > REVIEWS
Alla Spina Successfully Marries Italy, Bar Snacks and Craft Beer
By Leah BlewettMenapace brines, then fries the bony little buggers, rendering the considerable fat succulent and the strands of meat both crisp and redolent with piggy goodness—think crunchy bacon and fatty pork belly, twisted together around a bone not unlike a chicken wing.
