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: 3

FOOD > REVIEWS

By Brian Freedman

Townsend is cooking up a Gallic storm

Black bass with cockles embodied the season perfectly: Each delicate bite of fish, dragged through the zucchini-basil purée, was like a transmogrification of the farmers market onto the plate.

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Posted Aug. 6, 2014 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Café Ynez does Mexican, rotisserie—and breakfast, too

Rough-mashed with the perfect amount of lime (i.e.: mucho), onions, tomatoes and cilantro, it’s a study in the seemingly disproportionate joys of simplicity and balance.

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Posted Jul. 30, 2014 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Petruce et al. is a new Walnut Street force to be reckoned with

Octopus, borne upon a pedestal of congee, arrives cocooned in char from the grill after a leisurely poaching in a bath of olive, lemon, sambal and more.

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Posted Jul. 23, 2014 | Comments: 0

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FROM THE DRINK PAGE...

PW's Year of Beer: Firestone Walker Velvet Merkin
By Eric San Juan

This imperial oatmeal stout is, as the name suggests, smooth as velvet. The underlying sweetness is all lightly roasted chocolate and soft brownies.

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