Monday, December 22, 2014

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.

On the northern coast of Spain in Basque country and Asturias, a taste for hard cider instead of wine reaches its height in April, when cider houses called sagardotegi celebrate with calls for "Txotx!" (say: "choach!") and cas
Stop wining and try some beer
Sylva Senat's New York chef friends never used to ask about Philadelphia. But they're calling now. And they want to know whether the growing national buzz about his adopted home is true: Is Philly really the next great destination for up-and-coming chefs? Should they come, too?
Who's who among new chefs
Philly's sizzling with restaurant openings
Review: 2 bells for Nan Zhou

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