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: Lagunitas NightTime
By Eric San Juan

Even as deeper java notes reveal themselves, so too do hints of bright citrus. Rich and captivating, this is a monster of a beer.

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FOOD > REVIEWS

Townsend is cooking up a Gallic storm
By Brian Freedman

Black bass with cockles embodied the season perfectly: Each delicate bite of fish, dragged through the zucchini-basil purée, was like a transmogrification of the farmers market onto the plate.

FOOD > REVIEWS

Café Ynez does Mexican, rotisserie—and breakfast, too
By Brian Freedman

Rough-mashed with the perfect amount of lime (i.e.: mucho), onions, tomatoes and cilantro, it’s a study in the seemingly disproportionate joys of simplicity and balance.

FOOD > REVIEWS

Petruce et al. is a new Walnut Street force to be reckoned with
By Brian Freedman

Octopus, borne upon a pedestal of congee, arrives cocooned in char from the grill after a leisurely poaching in a bath of olive, lemon, sambal and more.