Friday, November 21, 2014
Inquirer Daily News

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.

Hot, cheesy bread is the beautiful beginning of a Georgian feast.
Hot, cheesy bread is the beautiful beginning of a feast at this Feasterville strip-maller.
Georgia on my wine
Nice Fishtown beer-garden vibe, Stephen Starr, but you forgot to cook the food, opting for reheated no-frills fare.
A nice Fishtown beer-garden vibe from Stephen Starr, though he forgot to cook the food, opting for reheated, no-frills fare.
Gallery: Frankford Hall
Craig LaBan chats with a Fishtowner (.mp3)
Killepitsch schnapps

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