The best part of our pizza revolution has, of course, been the sudden riches of more great pizza than any one person really needs. No matter where you live, close proximity to a heat-blistered pie pulled fresh from a wood-fired oven is now your right as a Philadelphian, not a privilege.
Free will and good cooking should, in theory, allow any restaurant space to be reborn with a fresh personality under new operators without regard to the places that came before it. But there is something about the crossroads at 20th and Lombard Streets that suggests the character of its occupants is baked into the sidewalk.
With its raucous banquet of diverse flavors, Thanksgiving is a tricky meal to pair with drinks. But a good case can be made that hard cider - early America's favorite beverage - is on point, both thematically and in matters of taste. Few drinks are as versatile as dry cider. And with the cider-glazed turkey recipe from the Hungry Pigeon published lsat Thursday in the Inquirer's Food section, there is no better match. Among the rising group of local cideries, Kurant from Perkasie is one to seek.
The region's craft distilling scene has continued to steam forward with ambitious new players, and many have been around long enough to begin producing spirits with the color of barrel age. But that doesn't mean these liquors are necessarily mature. Despi
The corner at 10th and Spruce Streets, it seems, was destined to rekindle its kebab magic. But even Konstantinos Pitsillides, a man so intense he's widely known among colleagues for his "Cypriot death stare," acknowledges he hemmed and hawed over what do with the vacant space for well more than a year.
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