Tuesday, July 28, 2015

Craig LaBan

Email claban@phillynews.com   Follow on Twitter

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.

 
As singer Peter Gaudioso rapped a hand-drum and leaned into the mic, guitarist Chris Farrell kicked a musical loop to set a groove for their set of 1970s "acousti-funk" on stage - just as the pig head landed on our table.
Boxed wines have come a long way over the last decade in variety, image, and quality, joining the screwcap as a once-controversial technical innovation that's now widely appreciated for its worth. The bag-in-a-box format is smart for fresh young wines, an
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