FOOD > FIELD GUIDE

By Tim McGinnis

PW's Guide to Michelada

Let’s toast with a drink that’s crossed the border: the Michelada, typically a beer, lime juice and spicy tomato mixture on ice in a salt-rimmed glass kicked up with steak and hot sauces. Salud!

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Posted Mar. 2, 2010 | Comments: 1

FOOD > FIELD GUIDE

By Tim McGinnis

Sexy Food in Philly

Tradition tells us to rut the day away like frantic animals on February 14. We’re prescribing edible aphrodisiacs because, believe us, we feel your pain. Goodbye emptiness, hello orgasm!

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Posted Feb. 9, 2010 | Comments: 0
RELATED: Sexy Issue: Erotica in Philly , Philly’s Unlikeliest Porn Kings , Bringing Love To Death Row , The Soccer Mom Sex Addict , Evan Jonigkeit: Philly's Sexiest Actor , PW’s Guide to Erotic Gifts , Six Films Where The Actors Aren’t Faking It , Have a Queer Valentine's Day

FOOD > FIELD GUIDE

By Tim McGinnis

PW's Guide to Pad Thai

The gifts that Thailand has bestowed upon the world include a brutal form of boxing, ladyboys and, of course, Pad Thai, a dish that owes its popularity more to politics than cultural tradition. Here are some of Philly's best.

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Posted Jan. 26, 2010 | Comments: 6

FOOD > FIELD GUIDE

By Tim McGinnis

PW's Guide to Spring Rolls

Groundhog Day is still too far away to use as a hope for sunnier days and Punxsutawney Phil is such a tease anyway. Take matters into your own hands, grab a spring roll, and slip your own bit of Southeast Asian sunshine into your mouth.

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Posted Jan. 12, 2010 | Comments: 2
RELATED: Vietnam Café

FROM THE DRINK PAGE...

The State of Philly Booze 2012
By Brian Freedman

Too often, we tend to drink the same stuff every time we go out. Here, then, is what a real New Year’s resolution should be about: Not exercising more, not curbing your road rage, but drinking better, and drinking more adventurously. Philadelphia is the right town to do that in. Despite the iron fist of the Philadelphia Liquor Control Board, there’s a thriving, creative drinking culture here that will challenge and inspire you if you’re up for it.

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Posted Jan. 25, 2012 | Comments: 2

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FOOD > REVIEWS

Proud to Be at American Sardine Bar
By Brian Freedman

It’s hard to imagine a better accompaniment to a good pint of beer than American Sardine Bar’s eponymous sandwich. For $2, you get a soft-crusted, compact sandwich boasting a salty and piquant mash of that still-unfortunately-maligned fish, bright and crisp with onion, hearty and tamed with sliced hardboiled egg. It arrives on a plain white plate, devoid of garnish and utterly confident in its simplicity. With a beer—maybe a draught of Fegley’s Brew Works Second Coming, the crisp, easy-drinking EPA from Bethlehem, Pa.—it’s perfect, and the price can’t be beat.

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Posted Jan. 31, 2012 | 2

FOOD > REVIEWS

You’re Quite the Dish: Kampachi with Ruby Red Grapefruit and Fennel at Little Fish
By Cristina Perachio

Ahoy, matey! It’s only natural to serve me with grapefruit and fennel, which are both in season. Plus, you could use the vitamin C in grapefruit to ward off scurvy.

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Posted Jan. 25, 2012 | 0

FOOD > REVIEWS

You’re Quite the Dish: Lamb Stew at Zahav
By Cristina Perachio

I’m a traditional Lebanese-style stew made with spices like cumin and coriander that offset the sweetness of my caramelized onions, baby turnips and carrots.

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Posted Jan. 18, 2012 | 5