FOOD > FOOD COVER STORY

By Brian Freedman

What makes a burger great? Philly chefs debate the perfect patty

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

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Posted Jun. 23, 2015 | Comments: 2

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.

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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.

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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.

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Posted Feb. 12, 2014 | Comments: 2

FROM THE DRINK PAGE...

PW's Year of Beer: Flying Fish Pescado Rojo Grande
By Eric San Juan

The taste adds lots of wood and vanilla, along with a fierce stab of tequila heat throughout. Tame this beer is not.

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FOOD > REVIEWS

Want some hot K-pop with your hot fried chicken? Try Bonchon
By Brian Freedman

Korean favorites like bibimbob and bulgogi repose on the menu alongside more Japanese-style dishes like salmon teriyaki.

FOOD > REVIEWS

Taste this ASAP: Morimoto's famous Mary Jane Brownie
By Sheena Lester

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.

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.