Thursday, November 27, 2014
Inquirer Daily News

Craig LaBan

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I joined the Inquirer as its restaurant critic in 1998, after a stint covering the food beat for the Times-Picayune in New Orleans. Having eaten about 500 restaurant meals a year here ever since, I never cease to be amazed by the diversity and sophistication of Philadelphia's kitchens. To travel from its many authentic ethnic neighborhoods to the gastronomic temples of Walnut Street to its beery gastropubs, cozy BYOBs and multitude of greasy-but-great steak joints, is to know this town delivers satisfaction at every level of the food chain. Including online dish.

Live chat: Join Craig at 2 p.m. on Tuesdays in the chatroom.

Book: The Philadelphia Inquirer Restaurant Guide is available through our online store.

4 Bells: According to Craig, the best restaurants in the Philadelphia area.

Cheese of the Month: Harbison To fans of the legendary and rare fromage called Vacherin Mont d'Or (the French raw-milk version is illegal in the U.S.), any bloomy-rind cheese with a creamy center and a band of spruce bark wrapped around its edge is bound
One key to a great bourbon cocktail is the ability to embellish the spirit at its core - the whiskey - without burying it beneath too many flourishes. I'd have natural concerns about oversweetening any concoction, especially one with a name like Honey Bea
Review: Rustic, rootsy Americana in Mt. Airy

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