Sunday, April 19, 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.

The Paloma too often gets overshadowed by big sister Margarita - at least, north of the Rio Grande. But in Mexico, it seems, Paloma reigns as the tequila drink queen.
Beers worth a trip out of the neighborhood
Good Taste: Luke's Lobster
Agricola in Princeton is hardly the first restaurant to take the "farm-to-table" movement to the next level by attempting to supply its kitchen largely with an affiliated farm. The Rockefeller's Blue Hill at Stone Barns in Westchester County, N.
Drink: The Paloma
Philly's top 5 veggie burgers
Words on the beer scene from two who know

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