FOOD > FOOD FEATURES

By Brian Freedman

Goodbye, Geechee Girl: Valerie Erwin's on to new challenges

The acclaimed chef shaped Philly’s Southern cuisine. Now she’s considering social justice in the restaurant biz.

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Posted Feb. 4, 2015 | Comments: 3

FOOD > FOOD FEATURES

By Sheena Lester

Food for thought: How Denny Waxman's way of life could impact yours

The globally renowned macrobiotics expert and author has seven steps to healthy, mindful eating that'll make you—and the planet—a lot healthier.

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Posted Jan. 21, 2015 | Comments: 1

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

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FROM THE DRINK PAGE...

PW's Year of Beer: Alpine Captain Stout
By Eric San Juan

Pouring a deep brown with little head, this roasty stout gives off enticing aromas of fresh coffee, chocolate bars, and scorched malt.

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FOOD > REVIEWS

Olde Bar brings new life to the old Bookbinder's
By Brian Freedman

The Olde Bar is a Jose Garces project—the kitchen is helmed by Chef de Cuisine Mike Siegel—but it feels different from his other restaurants around town.

FOOD > REVIEWS

Petit Rôti makes great French food look easy
By Brian Freedman

Petit Rôti, from Chef Olivier Desaintmartin—of Caribou Cafe and Zinc—is just what the neighborhood needed. It’s a cheerful place, its country-French-yellow walls offset by vivid blue-and-white tiles above the counter area

FOOD > REVIEWS

Capofitto's pizza: an artisanal delight to match Capogiro's gelato
By Brian Freedman

Ortolana pizza, with its base of Piennolo grape tomatoes from Vesuvius was cleverly streaked with the slow, sizzling heat of Calabrian chili oil.