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

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.

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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...

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Posted Feb. 6, 2013 | Comments: 6

FROM THE DRINK PAGE...

Small-batch chili sauce mixes sriracha & wine
By Brian Freedman

I am a sriracha classicist, as obsessive about the green-topped squeeze bottle as anyone. So it was with mild trepidation that I received a sample pack of the chili-sauce collaboration between Ravenswood Winery and JoJo’s Sriracha.

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FOOD > REVIEWS

From tomato jam to apple dumplings, Cresheim Valley Grain Exchange does a lot right
By Brian Freedman

When things go right at the Grain Exchange—as they do throughout the smart menu—they succeed for reasons of detail.

FOOD > REVIEWS

Beast & Ale puts international twists on solid American goodness
By Brian Freedman

The crisp-skinned beauties luxuriated in a shimmering, salty-sweet-spicy glaze, and each bite was a study in the importance of balancing high-wire levels of sweetness, saltiness and heat.

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