Ask 100 people what makes for a great hamburger, and you’re likely to get 200 answers. With all the infinite variations and permutations that exist for the great American sandwich, broad consensus is unlikely
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.
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.
Food writer Brian Freedman followed the owner of Circles on a culinary tour of Thailand—and saw what happened when he returned.
The taste adds lots of wood and vanilla, along with a fierce stab of tequila heat throughout. Tame this beer is not.
Korean favorites like bibimbob and bulgogi repose on the menu alongside more Japanese-style dishes like salmon teriyaki.
The wicked favorite by pastry chef Thomas McCarthy will make your heart sing—and no, not just ‘cause of the hemp seeds he’s so craftily utilizing.
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.