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.
Across an array of different culinary styles, the city's greatest food-crafters share one common theme: It's all about the ingredients.
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
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.
Proud finger-lickers, rejoice! Chef Jamie Wolf's delicious drummettes are first confited, then coated in a spice-tanged sauce made from Amarena cherries.
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.