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...

These 14 Philly bars are rolling out some serious fall cocktails
By Brian Freedman

The Nutty Mac, the Falling Down, a Pair of Gingers—meet the new wave of cocktails Philly bars are rolling out this autumn.

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