FOOD > FOOD COVER STORY

By Brian Freedman

Thai chef Alex Boonphaya's round-the-world quest to expand Philly's tastes

Food writer Brian Freedman followed the owner of Circles on a culinary tour of Thailand—and saw what happened when he returned.

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Posted Feb. 12, 2014 | Comments: 2

FOOD > FOOD COVER STORY

By Brian Freedman

The design of dinner: How Philly chefs look at food

Across an array of different culinary styles, the city's greatest food-crafters share one common theme: It's all about the ingredients.

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Posted Oct. 9, 2013 | Comments: 3

The 10 Most Romantic Meals in Philadelphia

Romance is in the eye of the beholder: One couple’s perfect date is another’s eyeroll-worthy cheese-fest. With that in mind, we offer up an eclectic Valentine’s sampling of what might be...

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Posted Feb. 6, 2013 | Comments: 6

50 things you must eat in Philly

Here’s what we love about food in Philadelphia: everything. No, seriously. From the street vendor’s commonest cheesesteak to the most subtly spiced French-Asian hybrid delicacy, it’s all good. But some of it? Some of it is awesome. So here are 50 suggestions for dishes, ranging from sophisticated to speedy, that you’ve just got to try—whether you’re in town for the day or here for keeps.

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Posted Nov. 7, 2012 | Comments: 16

FROM THE DRINK PAGE...

PW's Year of Beer: Lost Abbey Serpent’s Stout
By Eric San Juan

Serpent’s Stout zeroes in on the coffee flavors common among imperial stouts, offering roasty richness that comes across like an espresso-glazed brownie.

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FOOD > REVIEWS

Stateside's latest menu pairs the hearty with the exotic
By Brian Freedman

Under new leadership, the Passyunk favorite finds sweets cavorting with meats alongside peppercorn beer on tap.

FOOD > REVIEWS

Porto's 'Yo Cuz' serves chicken & bacon on cheddar waffles
By Brian Freedman

Savor a crunchy fried chicken breast lavished with sweet-spicy maple jalapeño yogurt glaze, all of it sandwiched with bacon between the geometry of house-made cheddar waffles. It’s called the “Yo Cuz,” and no hangover is a match for its crave-able charms.

FOOD > REVIEWS

Good King Tavern delivers well-crafted casual French classics
By Brian Freedman

Octopus, cooked sous vide and then charred to order, was streaked with unexpected notes of cinnamon and chili flakes: Dynamite. It would have been better had it been slightly more tender, but it still arrived plenty addictive on its bed of peppery arugula.