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).
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.
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...
"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...
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.
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.
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.
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.