FOOD > FOOD COVER STORY

By Stephen H. Segal

Marc Vetri's new book of pasta finds truth & beauty in flour

Philadelphia’s pioneering chef and restaurateur Marc Vetri, the man behind such iconic city establishments as Osteria and his namesake dining room Vetri, was ready to write the book he’d had in his mind a long time.

READ MORE
Posted Mar. 24, 2015 | Comments: 1

PW's Taste of Philly 2014

It’s a real challenge to wrap your tongue around all the culinary goodness the city has to offer. That’s why Philadelphia Weekly takes the time every year to help you out—both in print and out on the town.

READ MORE
Posted Nov. 5, 2014 | Comments: 0

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.

READ MORE
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.

READ MORE
Posted Oct. 9, 2013 | Comments: 3

FROM THE DRINK PAGE...

PW's Year of Beer: Stoudts Gold Lager
By Eric San Juan

Malty sweetness, a touch of yeast in the aroma, noble hops with a touch of spice—it’s a delicate beer that demands a discerning palate

RESTAURANT GUIDE

Advanced Search
View All Listings

FOOD > REVIEWS

Taste this ASAP: Chuao’s Maple Bacon chocolate bar
By Sheena Lester

It’s like an expensive designer Crunch, except the milk chocolate’s crispy notes come from tiny bacon pieces and sweet maple, tinged with smoked sea salt.

FOOD > REVIEWS

Taste this ASAP: Continental's sour cherry glazed duck wings
By Sheena Lester

Proud finger-lickers, rejoice! Chef Jamie Wolf's delicious drummettes are first confited, then coated in a spice-tanged sauce made from Amarena cherries.

FOOD > REVIEWS

Palladino's cannoli is even more mind-blowing than its Brussels sprouts
By Brian Freedman

Spit-roasted swordfish was kissed by the breath of the wood grill that’s used to very good effect here. The key was treating it as a meat as opposed to as a sea-borne creature, which resulted in a fish on the beefier end of the spectrum, and all the better for it.