This English-style ale is more vivid when served "on cask," where it benefits from a different temperature, softer carbonation, and more hops than the standard version.
A great paella should be cooked from start to finish to order, and preferably over an open grill or stove to get a toasty "soccarat" crust on the bottom.
In the hands of sushi veteran Alex Park, the chef's special dub bop bowl of rice and raw fish becomes an intricate, artful display of exciting flavors and textures.
Germany is the world's third-largest producer of pinot noir, also known as Spätburgunder. This lighthearted bottle from Erbeldinger is a nice place to start.
I've long complained that our BBQ scene is not as deep as I'd like. But we do have some longstanding classics.
A well-regarded chef has been brought in to consult at M Restaurant in its quest to become a dining destination, not just an elegant party space. It still has a way to go.
Nectar's stylish city sibling, Danlu, delivers a fusion menu inspired by Taiwanese street food. It's more a spot for affordable small-plate grazing, though, than the special-occasion dinner destination it could become.
We're experiencing a period of flux in the meat department.
A new dry white Spanish table wine rendition of Pedro Ximénez, set beside a more classic version made as a sweet after-dinner indulgence, shows the grape's range is as vast as the world of sherry itself.
Up your pasta game and give some extra zing to your sauce with the products featured in Market Basket this week.
A high-quality sheep's milk Pecorino Romano deserves just as much consideration for your pasta as Parmigiano-Reggiano.
I've complained for years about the over-hopping of IPAs as the West Coast style took over American craft-beer culture in increasingly exaggerated examples.
German craft brewing, with both new American influences and a back-to-tradition push, will be pouring on display at the seventh annual Philly Bierfest.
Live chat: Join Craig at 2 p.m. on Tuesdays in the chatroom.
Book: The Philadelphia Inquirer Restaurant Guide
4 Bells: According to Craig, the best restaurants in the Philadelphia area.