Philadelphia Weekly
- Login/Register
- |
- Archives
- |
- Print Edition
- |
- Ebooks
- |
- Contests
- |
- |
RSS
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.
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.
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.
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.
MORE...
- FOOD: FOOD FEATURES > Cooking 101: Giving Thanks to Supper's Chef Mitch Prensky
- FOOD: FOOD FEATURES > Forking Stupid: Mastering the Knife With the Help of Prohibition's Jennifer Sherman
- FOOD: FOOD FEATURES > Cooking 101: Le Virtu's Joe Cicala Teaches Us How to Make Fresh Pasta
- FOOD: FOOD FEATURES > How the Jose Garces Dining Experience Translates Wonderfully From Philly to A.C.
- FOOD: FOOD FEATURES > You're Quite the Dish: S’More Doughnut at Federal Donuts
- FOOD: FOOD FEATURES > You’re Quite the Dish: Sneaky Spicy Greens at Phoebe’s BBQ
- FOOD: FOOD FEATURES > Local Chefs Pick Their Favorite Valentine's Foods
- FOOD: FOOD FEATURES > You’re Quite the Dish: Three Little Pigs Birra Bowl at Birra
- FOOD: FOOD FEATURES > Revolution House Proves Old City Can Be for Grown-Ups, Too
- FOOD: FOOD FEATURES > Farmers' Cabinet Struggles to Find Consistency
- FOOD: FOOD FEATURES > Pub & Kitchen Still Making a Good Impression
- FOOD: FOOD FEATURES > Summer Dessert Roundup
- FOOD: FOOD FEATURES > Vegans Are People, Too
- FOOD: FOOD FEATURES > Dieting, One Month at a Time
- FOOD: FOOD FEATURES > The New Mark Bittman
- FOOD: FOOD FEATURES > The Pair Necessities: Beer and Food
- FOOD: FOOD FEATURES > Q&A: Jose Garces
- FOOD: FOOD FEATURES > Food Network
- FOOD: FOOD FEATURES > Food Issue: Smart Food
- FOOD: FOOD FEATURES > Food Issue: Smart Food
- FOOD: FOOD FEATURES > Food Issue: Smart Food
- FOOD: FOOD FEATURES > Food Issue: Smart Food
- FOOD: FOOD FEATURES > Dining By Design
- FOOD: FOOD FEATURES > Pint and Chick
- FOOD: FOOD FEATURES > Chef off and Die
FROM THE DRINK PAGE...
Dogfish Head Indian Brown Ale: PW's 50-Beer Countdown to Philly Beer Week, Day 38
By Eric San JuanBefore “black IPA” was a thing, Dogfish Head was hopping up dark ales to then-preposterous levels, making Indian Brown Ale an early hybrid brew that defied style.
FOOD > REVIEWS
Honey's Sit 'n Eat Is Sweet Enough For Two
By Brian FreedmanThe 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.
FOOD > REVIEWS
Saigon Cuisine Joins University City Scene, But Has Some Fine-Tuning to Do
By Brian FreedmanTheir 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.
FOOD > REVIEWS
The White Dog Cafe’s Classic Cuisine is Freshened Up by New Chef Eyhab Hatab
By Brian FreedmanLong before “farm to table” had ever been uttered and well before Michael Pollan had become a household name among a certain type of food-focused Americans, there was the White Dog Cafe.
