Friday, March 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.

Tequila's owner, David Suro-Piñera, is an agave purist. That's why he typically drinks only the citrusy unaged "blanco" version of the Siembra Azul tequila he's produced in Jalisco, Mexico, since 2005. He will, however, make an exception - ¡con
If "location, location, location" is such a sacred mantra, why do restaurateurs keep investing big in the space at 114 S. 12th St.?
Video: Pennsylvania 6

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