Sunday, August 2, 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.

Pinot grigio has gotten a bad name - and for good reason. As the variety has achieved mass popularity, most common bottles are insipidly thin, and taste as close to water as wine can get. But if you look for bottles from Alto Adige, the mountainous northe
This has been the spring of happy returns to Philadelphia restaurants. The past two weeks, I've reviewed the comebacks of a New York pizza padrone (Lombardi's Mike Giammarino at Gennaro's Tomato Pie) and a culinary star (Striped Bass' Christopher Lee at Sophia's.) But few encores please me as much as David Ansill's repatriation from the Caribbean.

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