Foul Weather brew means fine food The pace of brewpubs opening inside the city limits is starting to quicken, and the new taproom at Kensington's St. Benjamin's Brewing Co., on Fifth Street just north of Cecil B. Moore Avenue, is serving up food that goes
My quintessential local cheese platter wouldn't have been very large 15 years ago. But cheesemaking around Philadelphia has progressed so dramatically I could not find a platter big enough to hold all my current favorites. We've gone from the elemental fr
The typical measures of a restaurant's commitment to the farm-to-table movement have long been most commonly calibrated by the pedigree of its carrots, the depth of its all-star farmer roster, and the province of its sustainably raised heritage-breed meats. But as the tables have begun moving so close to the source these days that they're actually on the farms, the new breed of "gastro-farm" can easily go several steps further.
The crowd surge, riding a wave of tequila drinks and foosball adrenaline, roared with such gusto as someone scored near the bar at Mission Taqueria that I thought I saw the illuminated blue halo flicker over the Virgin Mary.
Having spent some quality eating time in the South is both a blessing and a curse. Mostly, if you live in Philadelphia, it's a curse because so few local kitchens have a clue as to how those regional specialties should really taste. The new Lowcountry-the
There are so many good things to drink at ITV, it can be hard to choose from the Basque ciders to biodynamic Austrian wines and grower champagne, and even a couple of sakes. But the small list of cocktails is also a good place to start, due to its crisp u
When Nicholas Elmi acquired a liquor license and the keys to the space right next door to Laurel, most people assumed his jewel box of a BYOB would simply double in size and evolve into a traditional full-service restaurant.
The house music is thumping in the lobby. The chandeliers above us begin pulsing like a circuit is about to blow. And some jet-set diner's toddler is on a tear, squealing with delight as he runs an obstacle course through the half-empty dining room, tugging furiously at the 22-foot-long white curtains that hang between the staid columns at its edge.
I tend to think of Bud & Marilyn's for its no-holds-barred retro comforts, from the deep-fried cheese curds to buttered buns filled with lobster or spicy fried chicken to its fontina-stuffed meat loaf. But there's also a surprisingly veg-forward side to chef Marcie Turney's menu, even though I wouldn't go so far as to call it "light."
What color is your corn? Is it the iridescent white glint of Silver Queen, whose bursting sweetness reflects summer's ripe back stretch? Or the classic maize of fall, a season of earthy polentas? Or the milky stew of dried Cope's corn at the Thanksgiving table?
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