Friday, November 27, 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.

Oct 23 - 8:51 AM
Hard cider has continued surging, and new local producers such as Big Hill Ciderworks are making some of the best. In the heart of Pennsylvania's apple country in Adams County just north of Gettysburg, farmers Troy Lehman and Ben Kishbaugh began in 2014 crushing estate-grown heirloom cider apples, from Dabinetts and Kingston Blacks to Esopus Spitzenbergs.
Sep 25 - 8:51 AM
This being Beer-adelphia, there are naturally more than a half-dozen new local brews that have been crafted and themed in honor of Pope Francis' visit, from Holy Wooder (Philadelphia Brewing Co.) to White Smoke Saison (Forest & Main). But the South Americ

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