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: Stoudts Gold Lager
By Eric San Juan

Malty sweetness, a touch of yeast in the aroma, noble hops with a touch of spice—it’s a delicate beer that demands a discerning palate

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FOOD > REVIEWS

Taste this ASAP: Chuao’s Maple Bacon chocolate bar
By Sheena Lester

It’s like an expensive designer Crunch, except the milk chocolate’s crispy notes come from tiny bacon pieces and sweet maple, tinged with smoked sea salt.

FOOD > REVIEWS

Taste this ASAP: Continental's sour cherry glazed duck wings
By Sheena Lester

Proud finger-lickers, rejoice! Chef Jamie Wolf's delicious drummettes are first confited, then coated in a spice-tanged sauce made from Amarena cherries.

FOOD > REVIEWS

Palladino's cannoli is even more mind-blowing than its Brussels sprouts
By Brian Freedman

Spit-roasted swordfish was kissed by the breath of the wood grill that’s used to very good effect here. The key was treating it as a meat as opposed to as a sea-borne creature, which resulted in a fish on the beefier end of the spectrum, and all the better for it.