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...

Taste this ASAP: Carpaccio and cocktails at Pub & Kitchen
By Bill Chenevert

They’re always tweaking the menu, keeping even superfans on their toes. And their gorgeous new yellowfin tuna carpaccio is right on time.

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FOOD > REVIEWS

Want some hot K-pop with your hot fried chicken? Try Bonchon
By Brian Freedman

Korean favorites like bibimbob and bulgogi repose on the menu alongside more Japanese-style dishes like salmon teriyaki.

FOOD > REVIEWS

Taste this ASAP: Morimoto's famous Mary Jane Brownie
By Sheena Lester

The wicked favorite by pastry chef Thomas McCarthy will make your heart sing—and no, not just ‘cause of the hemp seeds he’s so craftily utilizing.

FOOD > REVIEWS

Taste this ASAP: Chuao’s Maple Bacon chocolate bar
By Sheena Lester

It’s like an expensive designer Crunch, except the milk chocolate’s crispy notes come from tiny bacon pieces and sweet maple, tinged with smoked sea salt.