FOOD > REVIEWS

By Brian Freedman

From tomato jam to apple dumplings, Cresheim Valley Grain Exchange does a lot right

When things go right at the Grain Exchange—as they do throughout the smart menu—they succeed for reasons of detail.

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Posted Nov. 18, 2014 | Comments: 1

FOOD > REVIEWS

By Brian Freedman

Beast & Ale puts international twists on solid American goodness

The crisp-skinned beauties luxuriated in a shimmering, salty-sweet-spicy glaze, and each bite was a study in the importance of balancing high-wire levels of sweetness, saltiness and heat.

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Posted Oct. 28, 2014 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Lolita reimagines classic Oaxacan recipes to fresh, tasty effect

Tacos play a far greater role now than they did before Lolita’s reconcepting. From the much-heralded trompo, I was easily won over by the pork shoulder ones, the meat lovingly rubbed with smoked morita chile, garlic, and piloncillo

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Posted Oct. 15, 2014 | Comments: 1

FOOD > REVIEWS

By Brian Freedman

At Crow and the Pitcher, mushrooms are “a revelation”

Roasted hen-of-the-woods mushrooms, lacquered with honey and arriving a shimmering, burnished mahogany color, were a study in flavor-layering.

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Posted Sep. 16, 2014 | Comments: 4

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FROM THE DRINK PAGE...

PW's Year of Beer: Sly Fox Chester County Bitter
By Eric San Juan

Tastes of toasted nuts, toffee and black bread ensure this beer will go well with your Thanksgiving sweet potatoes and brown gravy, while the gentle, herbal hop bitterness ensures there will be a little bite to cut through the taste of all that grub.

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