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Sidedish
As if creating a restaurant empire, publishing a cookbook and becoming an Iron Chef champion weren't enough, Jose Garces--the brains and knife behind Amada, Tinto and Distrito--is now sending takeout...
Sidedish
As a Rittenhouse-area resident, I'm looking forward to the early-2009 opening of Noble American Cookery at 2025 Sansom St. Noble is the third restaurant venture from surfer foodie Bruno Pouget (Carib...
Cold Weather Food
As the winter months roll in, follow a strict regimen of the three Bs: bars, brunches and braising. Two new bars in Center City offer distinctly different cold-weather remedies. For a classy scene a...
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- FOOD: SIDEDISH > Sidedish
- FOOD: SIDEDISH > Sidedish
- FOOD: SIDEDISH > Sidedish
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- FOOD: SIDEDISH > Sidedish
- FOOD: SIDEDISH > Sidedish
- FOOD: SIDEDISH > Foie Pas
- FOOD: SIDEDISH > Mind Your Manners
- FOOD: SIDEDISH > Lose Your Cool
- FOOD: SIDEDISH > Pay to Play
- FOOD: SIDEDISH > Prime Cuts
- FOOD: SIDEDISH > Redemption Song
- FOOD: SIDEDISH > Amateur Night
- FOOD: SIDEDISH > Water Works
- FOOD: SIDEDISH > Talk This Way
- FOOD: SIDEDISH > Raising the Bar
- FOOD: SIDEDISH > Think of the Children
- FOOD: SIDEDISH > Dressed up Like a Dog's Dinner
- FOOD: SIDEDISH > Biz Marks
- FOOD: SIDEDISH > Something for Nothing
- FOOD: SIDEDISH > Drunk Dining
- FOOD: SIDEDISH > Table for Two
- FOOD: SIDEDISH > "I'm on the List!"
- FOOD: SIDEDISH > "What's Your Real Job?"
- FOOD: SIDEDISH > Tipping Point
FROM THE DRINK PAGE...
Dogfish Head Indian Brown Ale: PW's 50-Beer Countdown to Philly Beer Week, Day 38
By Eric San JuanBefore “black IPA” was a thing, Dogfish Head was hopping up dark ales to then-preposterous levels, making Indian Brown Ale an early hybrid brew that defied style.
FOOD > REVIEWS
Honey's Sit 'n Eat Is Sweet Enough For Two
By Brian FreedmanThe 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.
FOOD > REVIEWS
Saigon Cuisine Joins University City Scene, But Has Some Fine-Tuning to Do
By Brian FreedmanTheir 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.
FOOD > REVIEWS
The White Dog Cafe’s Classic Cuisine is Freshened Up by New Chef Eyhab Hatab
By Brian FreedmanLong 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.
