FOOD > EAT BEAT

By Kirsten Henri

Eat Beat

Read It! Think it's hard picking out a decent wine on a wine list? Try unraveling the mystery of the most expensive bottle of wine ever sold--a 1787 Chateau Lafite Bordeaux that allegedly belonged t...

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Posted May. 21, 2008 | Comments: 0

FOOD > EAT BEAT

By Kirsten Henri

Eat Beat

Drink It! It's been hard to find an interesting, let alone properly made, cocktail in this town that isn't being mixed behind the bar at Southwark. We've got plenty of lovely gastropubs, corner ba...

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Posted May. 14, 2008 | Comments: 0

FOOD > EAT BEAT

By Kirsten Henri

Eat Beat

Eat It With Mom! This is the first year in quite a while that Penn's commencement weekend doesn't coincide with Mother's Day (Sun., May 11), an alarming coincidence which usually creates an irritati...

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Posted May. 7, 2008 | Comments: 1

FOOD > EAT BEAT

Eat Beat

May seems to be the month when many long-awaited and/or long-delayed restaurant projects are finally throwing open their doors. Thursday, Union Gourmet Market & Caf� opens. Although it's more of a tak...

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Posted Apr. 30, 2008 | Comments: 0

FROM THE DRINK PAGE...

Firestone Walker Union Jack IPA: PW's 50-Beer Countdown to Philly Beer Week, Day 40
By Eric San Juan

At this point, it’s hard to imagine California’s Firestone Walker doing any wrong.

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Posted May. 22, 2013 | Comments: 0

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FOOD > REVIEWS

Fitler Dining Room opens in a charmed space, seems poised to succeed
By Brian Freedman

For the short period of time that Fitler has been open, its food is remarkably confident: The distance between the intent of each dish and its execution is virtually nonexistent. And the way it straddles the line between higher-concept and comfort is something that many restaurants far further along in their evolution still struggle to achieve.

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Posted May. 22, 2013 | 0

FOOD > REVIEWS

Honey's Sit 'n Eat Is Sweet Enough For Two
By Brian Freedman

The food on South Street shares the same DNA as the NoLibs original, the same menu of comforting, fairly priced classics and riffs. The potato latkes remain addictive. Eggs, as always, are done impeccably, from the simple to the baroque.

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Posted May. 8, 2013 | 0

FOOD > REVIEWS

Saigon Cuisine Joins University City Scene, But Has Some Fine-Tuning to Do
By Brian Freedman

Their pho, to begin, is excellent, built on a base of broth whose clarity and purity of flavor sets it apart. Unlike so many more deeply developed pho broths in the city, this one is unique for its lightness, delicacy and remarkable freshness. Unfortunately, the beef balls were another story.

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Posted Apr. 10, 2013 | 0