Thursday, July 31, 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.

 
07/24/2014
Philly's gastropub boom was a part of this hungry city's recession reply - beer-soaked, boldly flavored and casual - to the demise of glitzy haute cuisine. But in these postrecession days of heady restaurant growth, a new generation of more refined projects has lately emerged, including one notable newcomer in Townsend, on East Passyunk Avenue, which reaffirms the timeless virtues that carefully measured fine dining can still hold.
Video: Townsend
 
LaBan on Good Stuff: New burger on the block
 
LaBan chat: Views on Volver
07/17/2014
There are 15 courses in the "performance" that is currently dinner at Volver, Jose Garces' jewel-box kitchen atelier in the Kimmel Center. And some of them are memorable, from the skewered takoyaki balls stuffed with salt cod among the opening snacks to a bowl of "milk & cereal" unlike anything you'd eat for breakfast.
Video: Volver
 
CoZara puts sushi aside and turns up the heat
 
Spicy stir-fry bowl at Sakura Mandarin
MORE STORIES


Pages: 1  |  2  |  3  |  4  |  5  |  6  |  7  |  8