Sunday, February 14, 2016

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.

'There's no such thing as 100 percent safe raw egg yolk - unless you are Sylvester Stallone," says Lê, the enigmatic Chinatown drink wizard who paces, shaker rocking slo-mo in hand, behind the coin-studded bar of his Hop Sing Laundromat.
Little Nonna's was barely three nights old when chef and co-owner Marcie Turney - her kitchen crew already digging deep into their "gravy pot" - realized just how deceptive her challenge was.

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