Across an array of different culinary styles, the city's greatest food-crafters share one common theme: It's all about the ingredients.
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...
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.
In November of 2010, the three got together at Angevine’s kitchen table and decided to start up Little Baby’s as “a hobby, a fun thing to do on weekends,” with taste buds pointed toward the experimental rather than the classic flavors. (“We are not going to make better chocolate ice cream than Häagen-Dazs,” Angevine notes, “so what’s the point?”)
It’s time to lessen the blow and salve our collective wounds by beginning to plan for one of the precious few nights of the year when excess and debauchery are not so much encouraged as expected.
Blackened snapper found its counterpoint in a creamy vin blanc sauce; perhaps a hair sweeter than I’d prefer, but the jalapeño corn spoon bread and jalapeño corn tartar sauce provided a moderately spicy juxtaposition.
The meatballs, ridiculously tender and oozing from their center with fontina cheese, may as well be religious idols, worthy of worship.
The name is dubious, but the food is mighty good.