Thursday, April 17, 2014
Inquirer Daily News

Craig LaBan

Email claban@phillynews.com   Follow on Twitter

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.

 
03/20/2014
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.
03/13/2014
It began with the gift of homemade jam, a lovely homage to Kevin Sbraga from a devoted regular at the chef's namesake first restaurant. She was understandably unhappy, though, if general manger Ben Fileccia is correct, that her handmade preserve eventually ended-up as an experiment in Sbraga's cocktails. But I'm here to say that jam was not used in vain. It was a small sacrifice considering it might have changed the course of julep history, at least in University City.
 
Mezcal with a romantic twist
 
Drink: Le Pigeoulet en Provence 2010
 
Tasty Turkish pizza near South Street
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