Sunday, January 25, 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.

Texas Brews Land at Last With thousands of exotic brews to choose from already here, it's curious Philadelphia was one of the last markets in America to get the Shiner beers from Spoetzl Brewery in Texas, a southwest regional legend in business since 1909
When the Inquirer decided to focus one of the two categories at this year's Brew-vitational on a single style of beer, the choice was easy: pilsner.
Far-out flavors: The best in local beers
Music to drink (lots of) beer by
Don't miss these Philly Beer Week events

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