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: Victory Moving Parts IPA (Batch 03)
By Eric San Juan

Moving Parts 03 begins life as a citrus-forward IPA with loads of juicy pineapple, peach and grapefruit, but Victory has been there and done that, so they fermented it with Belgian yeast.

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FOOD > REVIEWS

Petit Rôti makes great French food look easy
By Brian Freedman

Petit Rôti, from Chef Olivier Desaintmartin—of Caribou Cafe and Zinc—is just what the neighborhood needed. It’s a cheerful place, its country-French-yellow walls offset by vivid blue-and-white tiles above the counter area

FOOD > REVIEWS

Capofitto's pizza: an artisanal delight to match Capogiro's gelato
By Brian Freedman

Ortolana pizza, with its base of Piennolo grape tomatoes from Vesuvius was cleverly streaked with the slow, sizzling heat of Calabrian chili oil.

FOOD > REVIEWS

Aye, There’s the Rubb: Barbeque you'll sink your teeth into
By Brian Freedman

Manayunk’s new BBQ joint pairs great brisket and ham with a fine selection of beer and whiskey.