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 is grainy, with touches of banana and yeast, and the carbonation is smooth as butter
The food achieves the elusive goal of being honest, exciting, and bracingly creative while always remaining as delicious on the tongue as it is thrilling to the intellect.
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.