FOOD > REVIEWS

By Brian Freedman

Stateside's latest menu pairs the hearty with the exotic

Under new leadership, the Passyunk favorite finds sweets cavorting with meats alongside peppercorn beer on tap.

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Posted Mar. 25, 2014 | Comments: 1

FOOD > REVIEWS

By Brian Freedman

Porto's 'Yo Cuz' serves chicken & bacon on cheddar waffles

Savor a crunchy fried chicken breast lavished with sweet-spicy maple jalapeño yogurt glaze, all of it sandwiched with bacon between the geometry of house-made cheddar waffles. It’s called the “Yo Cuz,” and no hangover is a match for its crave-able charms.

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Posted Mar. 4, 2014 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Good King Tavern delivers well-crafted casual French classics

Octopus, cooked sous vide and then charred to order, was streaked with unexpected notes of cinnamon and chili flakes: Dynamite. It would have been better had it been slightly more tender, but it still arrived plenty addictive on its bed of peppery arugula.

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Posted Feb. 25, 2014 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Avance transforms Le Bec-Fin's old space into brilliant dining magic

Chef Justin Bogle and co. have successfully pulled off what many thought would be impossible: replacing a Philadelphia icon.

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Posted Feb. 4, 2014 | Comments: 0

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FROM THE DRINK PAGE...

PW's Year of Beer: Young’s Double Chocolate Stout
By Eric San Juan

Made by the same folks who make Well’s Banana Bread Beer and McEwan’s Scotch Ale, this sweet stout is creamy, black as night, frothy, and yes, chock full o’ chocolate flavor.

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