Monday, August 3, 2015

Craig LaBan

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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.

Gyro goes fishing The airy vaulted dining room at the new Estia Taverna in Marlton, with elaborate stonework and Aegean-themed whitewashed wood, will be familiar to regulars of the original Greek seafood palace in Center City. But the Taverna, the first o
Every so often, it's the secondary mixer - not the starring liquor - that distinguishes a drink. Sorel is that kind of player, an artisanal liqueur by Jack From Brooklyn that leaves an exotic blush on anything it touches.

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