By Cristina Perachio
You're Quite the Dish: S’More Doughnut at Federal Donuts
Real marshmallows are roasted with a creme brulee torch to get that crispy exterior and gooey center. Then, the toasted ’mallows are turned into a puree then mixed with confectioners sugar, at a precise ratio, to get my roasty, toasty glaze.
By Cristina Perachio
You’re Quite the Dish: Sneaky Spicy Greens at Phoebe’s BBQ
I’m over 30 years old and handed down from the original owners’ grandmother in Oklahoma. Our current chef/owner, Anastasio Botsaris, promised he wouldn’t change any of the recipes.
By Cristina Perachio
Local Chefs Pick Their Favorite Valentine's Foods
The Debbie Downers in your life might whine that Valentine’s Day is a bullshit “Hallmark holiday,” but in Philly, it’s really just another excuse—like you need one—to enjoy a great meal.
By Cristina Perachio
You’re Quite the Dish: Three Little Pigs Birra Bowl at Birra
First, you throw your toppings—in my case that’s house-cured porchetta, pancetta and capicola—in a bowl, then mix in your mozzarella, herbs and fresh plum tomato sauce. Last, cover the entire bowl in dough and bake for 20 minutes.
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FROM THE DRINK PAGE...
The Food & Drink Issue: Soul Food
By PW StaffWe’ve been stuffing ourselves to the gills around here with soul food from every corner of this fair city. And in the Food & Drink Issue you can see where, exactly, we’ve been doing it. Dig in.
FOOD > REVIEWS
Nomad Pizza In Bella Vista Is as Cozy as a Family Gathering
By Brian FreedmanAll of the pizzas are framed by a dough that’s crafted in-house. At its best, it results in a crust that lends its toppings a yeasty-sweet and char-flecked depth. Sometimes, however, the pizzas would have benefited from a bit more crispiness. The crust at the edges of all the pizzas, however, was across-the-board excellent, freckled black and blistered from the oven’s heat.
FOOD > REVIEWS
The Walnut Street Supper Club Opens Its Big Show to a Whimper
By Leah BlewettWith Don Draper and Co. back on television and a nationwide cocktail renaissance that shows no signs of slowing down, the time couldn’t be riper for a restaurant like the Walnut Street Supper Club. The effect, however, is disappointingly incomplete.
FOOD > REVIEWS
Alla Spina Successfully Marries Italy, Bar Snacks and Craft Beer
By Leah BlewettMenapace brines, then fries the bony little buggers, rendering the considerable fat succulent and the strands of meat both crisp and redolent with piggy goodness—think crunchy bacon and fatty pork belly, twisted together around a bone not unlike a chicken wing.
