FOOD > FOOD FEATURES

By Nicole Finkbiner

Forking Stupid: The Trolley Car Diner's Diverse Menu Pushes Nicole Out of Her Culinary Comfort Zone

Rather than going with a generic diner staple, he opted to highlight Trolley Car’s selection of less traditional fare. And instead of testing my culinary skills by having me prepare the dish step by step alongside him, Dwight decided to test my gastrointestinal fortitude by feeding me plate after plate of food.


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Posted Jan. 22, 2013 | Comments: 2

FOOD > FOOD FEATURES

By Nicole Finkbiner

Forking Stupid: Nicole Learns How to Make El Rey’s Chilaquiles

I showed up dressed like an official member of the El Rey wait staff in jeans and a flannel shirt—then stepped inside their kitchen, smelled all the seasoned meats and spicy sauces around me, and watched my hopes of blending in fly right out the window.

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Posted Jan. 8, 2013 | Comments: 0

FOOD > FOOD FEATURES

By Nicole Finkbiner

Forking Stupid: Learning to Lunch With Stogie Joe's Kristian Leuzzi

Being the generous Italian that he is, Chef Kristian Leuzzi, owner of both Kris and Stogie Joe’s in South Philly, most certainly wasn’t going to let me leave my personalized cooking lesson, or his restaurant, without a solid lunch in my stomach: a braised veal short-rib sandwich with a side of gnocchi. 


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Posted Dec. 5, 2012 | Comments: 0

FOOD > FOOD FEATURES

By Brian Freedman

Our Food Critic Dares to Review His Mother's Thanksgiving Feast

This past summer, my editor and I decided that it might be interesting to review my family’s Thanksgiving dinner. My mother took it to heart. And as the weeks leading up to the feast ticked by, she put the word out—to my father, to my wife, probably to my 2-year-old daughter—that she was killing herself, literally breaking her back (her words, verbatim) preparing for the big meal.


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Posted Nov. 28, 2012 | Comments: 2

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FROM THE DRINK PAGE...

PW's Year of Beer: Young’s Double Chocolate Stout
By Eric San Juan

Made by the same folks who make Well’s Banana Bread Beer and McEwan’s Scotch Ale, this sweet stout is creamy, black as night, frothy, and yes, chock full o’ chocolate flavor.

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FOOD > REVIEWS

Stateside's latest menu pairs the hearty with the exotic
By Brian Freedman

Under new leadership, the Passyunk favorite finds sweets cavorting with meats alongside peppercorn beer on tap.

FOOD > REVIEWS

Porto's 'Yo Cuz' serves chicken & bacon on cheddar waffles
By Brian Freedman

Savor a crunchy fried chicken breast lavished with sweet-spicy maple jalapeño yogurt glaze, all of it sandwiched with bacon between the geometry of house-made cheddar waffles. It’s called the “Yo Cuz,” and no hangover is a match for its crave-able charms.

FOOD > REVIEWS

Good King Tavern delivers well-crafted casual French classics
By Brian Freedman

Octopus, cooked sous vide and then charred to order, was streaked with unexpected notes of cinnamon and chili flakes: Dynamite. It would have been better had it been slightly more tender, but it still arrived plenty addictive on its bed of peppery arugula.