FOOD > THINK LOCAL

By Dan Packel

Paris Chocolate in Philly

For Antoine Amrani, as a young boy in Paris, the dream was about making chocolate. He appears to have realized that dream, having just opened up his own chocolate factory in East Norriton, just outside of Norristown.

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Posted Oct. 16, 2009 | Comments: 5

FOOD > THINK LOCAL

By Dan Packel

Philadelphia Distilling: More Than Bluecoat

Luckily for Philly, Rob Cassell found a way to get past early challenges to start turning out Bluecoat Gin in April 2006. That blue glass bottle has become ubiquitous wherever mixologists turn out labor-intensive cocktails.

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Posted Oct. 2, 2009 | Comments: 1

FOOD > THINK LOCAL

By Dan Packel

A Moveable Feast

If you've visited the Fair Food Farmstand in the Reading Terminal Market, and you’ve found coolers filled with raw milk, pasture-raised eggs and humanely raised meats. But what you probably haven't done is ask about the story behind these locally produced items. That's about to change.

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Posted Sep. 17, 2009 | Comments: 2

FOOD > THINK LOCAL

By Dan Packel

Beekeeping at Bartram’s

Bartram’s Garden, the pre-revolutionary home of naturalist John Bartram, is an unlikely location to begin with. Located next to a housing project in Southwest Philadelphia, the unassuming entrance masks Bartram’s stone house, the historic garden and the woods along the river. Even more unlikely are the five sets of beehives tended by local beekeepers.

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Posted Jul. 31, 2009 | Comments: 0

FROM THE DRINK PAGE...

PW's Year of Beer: Sierra Nevada/Allagash Myron's Walk
By Eric San Juan

Fragrant citrus and spicy bitterness give this pale ale an American edge most Belgian pales don’t have.

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FOOD > REVIEWS

Café Ynez does Mexican, rotisserie—and breakfast, too
By Brian Freedman

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.

FOOD > REVIEWS

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

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.

FOOD > REVIEWS

Chinatown’s new Red Kings 2 serves up just enough spice for a perfect zing
By Brian Freedman

Boiled sliced lamb in chili sauce was infinitely more than that humble description, a stunning mountain of earthy meat joined by petals of sweet onions, thick slices of nutty garlic, and snappy broccoli florets.