Thursday, October 8, 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.

Before plunging too deeply into the existential profundity of The Emptiness Is Eternal, it should be noted that Tired Hands Brewing Co.'s "Emptiness" series of barrel-aged seasonal fruit saisons takes its name from a spoof lyric from the ultimate rock-and-roll spoof pic, This is Spinal Tap.
Beatrice Loayza's approach so far at Inka Wall - her late-blooming career - has been cautious with spice and seasoning. But there's no mistaking her commitment to cooking from scratch, a real find in a region where authentic Peruvian kitchens are sparse, save for a pair of El Balconcitos in Northeast Philly and Juliana's Kitchen in Wilmington.

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