Sunday, December 21, 2014

Craig LaBan

Email claban@phillynews.com   Follow on Twitter

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.

 
10/08/2014
Here is an excerpt from Craig LaBan's online chat:    Craig LaBan: The meatball platter at Osteria's Jersey branch in the Moorestown Mall was a dish we had to get after clicking on a promo-tweet from the restaurant. We canceled our original
10/03/2014
Hummus and pho. They're just chickpea dip and soup, right? Not even close. The holy quest for perfect hummus is practically a religion of its own in Israel. In Vietnam, pho is a way of life. Now Philly has two new ateliers dedicated to these crafts - both unapologetically casual and refreshingly affordable - where the pursuit of these staples in their highest forms is so single-minded, there's practically nothing else on the menu.
Video: Dizengoff
Gallery: Dizengoff
 
Stock: Pho - but so much more
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