Monday, December 29, 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.

Craig LaBan: Dreams are coming true at a stunning pace from Ardmore to Perkasie, fueled by the entrepreneurship of a down economy, a common pursuit of lower-alcohol beers, and sophisticated tastes.
The quest for best beer
Beer gives oomph to cooking
Meet the Brew-vitational judges
Meet the esteemed judges for our third annual Inquirer Brew-vitational local beer competition: Jan Matysiak, our special guest out-of-town brewer, has been the brewmaster at Sixpoint Craft Ales in Brooklyn since late 2011. Before that, Matysiak studied brewing science at University of Munich-Weihenstephan, worked for several German breweries, and was most recently managing the brewing operations at Live Oak Brewing Co. in Austin, Texas.

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