FOOD > LUSH LIFE

By Cristina Perachio

Lush Life: Some Winners (and a Loser) of Center City Sips

Center City Sips is a great idea in theory: $4 cocktails, $3 wine, $2 beers and half-priced appetizers from 5 to 7 p.m. every Wednesday, June to August. If only it weren’t for the crowds, seemingly always understaffed bars and popped collars (OK, that last one just bugs me personally).

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Posted Jun. 1, 2011 | Comments: 1

FOOD > LUSH LIFE

A Lesson in Laphroaig (Scotch)

That distinctive “iodine” taste, like you’re sucking on a Band-Aid? That’s peat, and Laphroaig Scotch—a single malt produced in small-ish batches on the tiny island of Islay—is crammed full of the stuff, giving it its long, dry, but-not-acidic smoke.

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Posted Nov. 16, 2010 | Comments: 2

FOOD > LUSH LIFE

By Mara Zepeda

Lush Life

In uncertain economic times some luxuries will go by the wayside, but thanks to the Wine Room, a hands-on facility, wine doesn't have to be one of them. On a recent evening a group of close friends a...

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Posted Oct. 1, 2008 | Comments: 0

FOOD > LUSH LIFE

By Mara Zepeda

Lush Life

"Why throw a party if you aren't going to make it special? Why open a bag of Doritos and let people graze? A party should be more than just awkwardly drinking from a keg," says Rufus Fowler, one-third...

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Posted Apr. 16, 2008 | Comments: 2

FROM THE DRINK PAGE...

Victory Prima Pils: PW's 50-Beer Countdown to Philly Beer Week, Day 39
By Eric San Juan

The pale little pilsner is the most consumed beer style in the world, and among beer snobs the most scorned. They tend to be light, yellow, fizzy and not much else. When done right, though, pilsner is a style proving that less can be more.

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Posted May. 19, 2013 | Comments: 0

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FOOD > REVIEWS

Honey's Sit 'n Eat Is Sweet Enough For Two
By Brian Freedman

The food on South Street shares the same DNA as the NoLibs original, the same menu of comforting, fairly priced classics and riffs. The potato latkes remain addictive. Eggs, as always, are done impeccably, from the simple to the baroque.

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Posted May. 8, 2013 | 0

FOOD > REVIEWS

Saigon Cuisine Joins University City Scene, But Has Some Fine-Tuning to Do
By Brian Freedman

Their pho, to begin, is excellent, built on a base of broth whose clarity and purity of flavor sets it apart. Unlike so many more deeply developed pho broths in the city, this one is unique for its lightness, delicacy and remarkable freshness. Unfortunately, the beef balls were another story.

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Posted Apr. 10, 2013 | 0

FOOD > REVIEWS

The White Dog Cafe’s Classic Cuisine is Freshened Up by New Chef Eyhab Hatab
By Brian Freedman

Long before “farm to table” had ever been uttered and well before Michael Pollan had become a household name among a certain type of food-focused Americans, there was the White Dog Cafe.

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Posted Feb. 26, 2013 | 1