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.

READ MORE
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.

READ MORE
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.

READ MORE
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.

READ MORE
Posted Jul. 31, 2009 | Comments: 0

FROM THE DRINK PAGE...

Magic Hat #9: PW's 50-Beer Countdown to Philly Beer Week, Day 37
By Eric San Juan

Fans see it for what it is: a refreshing, easy drinking beer that seems ready made for a summer day. It’s brewed with apricots — or rather, apricot extract — but not so much that it’s embarrassingly fruity.

RESTAURANT GUIDE

Advanced Search
View All Listings

FOOD > REVIEWS

Honey's Sit 'n Eat Is Sweet Enough For Two
By Brian Freedman

The 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 Freedman

Their 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 Freedman

Long 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.