Philadelphia Weekly
- Login/Register
- |
- Archives
- |
- Print Edition
- |
- Ebooks
- |
- Contests
- |
- |
RSS
By PW Staff
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...
By PW Staff
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.
By Michael Alan Goldberg
Little Baby’s Ice Cream is One Part Dessert, Two Parts Andy Warhol
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?”)
By Brian McManus
Who Will Become Philly's Next Hop Chef?
Five chefs take a five-hour drive to a brewery. They get a tour, meet the brewmaster, eat dinner, talk food. They taste beer. They take notes. They then drive five hours back to Philly.Beer. Brew tour. Brewmaster. B&B. Baseball. Back. That’s the plan, anyway. But one of the five, the one they call The Pretty One, is nowhere to be found. Fuuuccckkk.
MORE...
FROM THE DRINK PAGE...
Dogfish Head Indian Brown Ale: PW's 50-Beer Countdown to Philly Beer Week, Day 38
By Eric San JuanBefore “black IPA” was a thing, Dogfish Head was hopping up dark ales to then-preposterous levels, making Indian Brown Ale an early hybrid brew that defied style.
FOOD > REVIEWS
Honey's Sit 'n Eat Is Sweet Enough For Two
By Brian FreedmanThe food on South Street shares the same DNA as the NoLibs original, the same menu of comforting, fairly priced classics and riffs. The potato latkes remain addictive. Eggs, as always, are done impeccably, from the simple to the baroque.
FOOD > REVIEWS
Saigon Cuisine Joins University City Scene, But Has Some Fine-Tuning to Do
By Brian FreedmanTheir pho, to begin, is excellent, built on a base of broth whose clarity and purity of flavor sets it apart. Unlike so many more deeply developed pho broths in the city, this one is unique for its lightness, delicacy and remarkable freshness. Unfortunately, the beef balls were another story.
FOOD > REVIEWS
The White Dog Cafe’s Classic Cuisine is Freshened Up by New Chef Eyhab Hatab
By Brian FreedmanLong before “farm to table” had ever been uttered and well before Michael Pollan had become a household name among a certain type of food-focused Americans, there was the White Dog Cafe.
