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: Goose Island Bourbon County Brand Coffee Stout
By Eric San Juan

This beer is not for the faint of heart. It comes in at a ridiculous 15 percent ABV and has a price to match.

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FOOD > REVIEWS

Even the most unloved Jewish food is amazing at Abe Fisher
By Brian Freedman

The team here is working with the foods that formed the scaffolding of my youth, that you’ve cooked in some combination or another for practically every Jewish holiday you ever hosted.

FOOD > REVIEWS

From tomato jam to apple dumplings, Cresheim Valley Grain Exchange does a lot right
By Brian Freedman

When things go right at the Grain Exchange—as they do throughout the smart menu—they succeed for reasons of detail.

FOOD > REVIEWS

Beast & Ale puts international twists on solid American goodness
By Brian Freedman

The crisp-skinned beauties luxuriated in a shimmering, salty-sweet-spicy glaze, and each bite was a study in the importance of balancing high-wire levels of sweetness, saltiness and heat.