'I fell in love with the brigade," said David Jansen.
That's a sentiment I don't hear much anymore, or, actually, ever. And no, he didn't say that he loves a parade.
The ancient Greek Assyrtiko grape grows on the volcanic island of Santorini in such harsh conditions it's hard to imagine something so beautiful could be born of that place. But these hearty white jewels of fruit, protected from the harsh winds and sun by
You just ate a faux-colonial pot pie at City Tavern. You're trying to decide between Pat's and Geno's for your first cheesesteak. And where is that Bookbinder's place?
Since our last guide to Chinatown in early 2014, more attention than ever has been paid to restaurant health inspections across Philadelphia sparked in large part by a banquet that sickened more than 100 lawyers at Joy Tsin Lau in early 2015. With the c
Here are five featured seafood houses, old and new, visited this summer at the Jersey Shore by Craig LaBan.
Busch's seafood restaurant died a dozen near-deaths before the end actually came. So when it was finally sold in 2014 and the Townsend's Inlet icon slipped beneath the waves of history - after 132 years and five generations of family ownership - no one was surprised. It was a 425-seat whale to maintain, decidedly frumpy in look, and seriously out of fashion on the plates.
We were looking for one bottle to suit the big tasting menu at Vetri, as opposed to the elaborate flight of pairings, and sommelier Tara Fay nailed it with ampeleia, an unusual Tuscan IGT blend of six grapes featuring cab franc and sangiovese from a biody
Here is an excerpt from Craig LaBan's online chat:
Craig LaBan: We're talking beer - Philly Beer Week, the Inquirer's big Brew-vitational (published last week), and the swift and sudsy rise of great brewing in South Jersey. We have a couple of guests to answer questions: Mike "Scoats" Scotese, l
When summer's rays start beaming, it's finally gin and tonic season for me. Because I'm averse to overly complicated mixology at home, I appreciate the elegant simplicity of that refreshing classic combo of gin, tonic, and lime. But after my introduction
Live chat: Join Craig at 2 p.m. on Tuesdays in the chatroom.
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4 Bells: According to Craig, the best restaurants in the Philadelphia area.