Tuesday, October 21, 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.

 
04/26/2013
How can it be so easy for Mike Giammarino to channel history through a simple round of baked dough?
Video: Gennaro's Tomato Pie
Gallery: Gennaro's Tomato Pie
 
A white Bordeaux style from Napa
04/24/2013
Yellow Springs has made a name for itself in Chester Springs with aged goat cheeses that exude subtle complexity. But their unique sense of place is...
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