Saturday, August 29, 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.

Pasta, pesto, and peas y Midtown Village's little Zavino is all grown up and gone to college at its stylish new location in Drexel's new Chestnut Square restaurant complex.
'Cider is my next frontier," says Tim Kweeder of Petruce et al., echoing a growing sentiment among curious drinkers. He features some fine examples (Cyril Zangs, Isastegi) of the old Euro style - earthy, tart, lightly effervescent - that are far from

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