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

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...

READ MORE
Posted Feb. 6, 2013 | Comments: 6

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.

READ MORE
Posted Nov. 7, 2012 | Comments: 17

FROM THE DRINK PAGE...

PW's Year of Beer: Sprecher Hard Root Beer
By Eric San Juan

Some sweet malts remind you that this is brewed like a beer, though, as does the mild heat of alcohol in the finish.

RESTAURANT GUIDE

Advanced Search
View All Listings

FOOD > REVIEWS

Lolita reimagines classic Oaxacan recipes to fresh, tasty effect
By Brian Freedman

Tacos play a far greater role now than they did before Lolita’s reconcepting. From the much-heralded trompo, I was easily won over by the pork shoulder ones, the meat lovingly rubbed with smoked morita chile, garlic, and piloncillo

FOOD > REVIEWS

At Crow and the Pitcher, mushrooms are “a revelation”
By Brian Freedman

Roasted hen-of-the-woods mushrooms, lacquered with honey and arriving a shimmering, burnished mahogany color, were a study in flavor-layering.

FOOD > REVIEWS

Townsend is cooking up a Gallic storm
By Brian Freedman

Black bass with cockles embodied the season perfectly: Each delicate bite of fish, dragged through the zucchini-basil purée, was like a transmogrification of the farmers market onto the plate.