The city may be the beating heart of our region’s dining scene, but Philly’s suburbs have some great restaurants, too, from the Main Line...
The region's craft distilling scene has continued to steam forward with ambitious new players, and many have been around long enough to begin producing spirits with the color of barrel age. But that doesn't mean these liquors are necessarily mature. Despi
In the flash of a long sushi knife, Philadelphia got its first Iron Chef 15 years ago today. That's when Masaharu Morimoto, already an international TV celebrity, teamed with Stephen Starr to open the Japanese chef's first signature restaurant, on Chestnu
Philadelphians love BYOBs of all sorts.
But no style within that genre has thrived with as much enduring appeal as the Italian BYOB.
Two of them –...
In an election year of unexpected battlegrounds, will the big decision come down to the Lager Vote? Beer billionaire Dick Yuengling may have forced the issue when he threw his Pottsville brewery's support behind Donald Trump.
My quintessential local cheese platter wouldn't have been very large 15 years ago. But cheesemaking around Philadelphia has progressed so dramatically I could not find a platter big enough to hold all my current favorites. We've gone from the elemental fr
Here are five of the greatest values in the region, from soul food to hummus, excerpted from "Craig LaBan’s Ultimate Dining" guide.
It's nearly that time of year when the "nouveau" machine starts revving up and, by Nov. 17, sweet, red Beaujolais floods the market with lightly fermented gamay that's the closest wine gets to juicy fruit.
Most people probably don't hear "Washington state" and think "South of France." But I've come to think of that corner of the Pacific Northwest, and in particular Walla Walla Valley, as producing some of the most compelling Rhône-style
There are so many good things to drink at ITV, it can be hard to choose from the Basque ciders to biodynamic Austrian wines and grower champagne, and even a couple of sakes. But the small list of cocktails is also a good place to start, due to its crisp u
That moment when late summer shifts to fall is a transition time for wine, when foods begin to take on heartier shades but drinkers still cling just a little bit - to the season's last beams of warmth.
Guess from these photos where Inquirer restaurant critic Craig LaBan ate this week. (Answers below.)
1. Zucca pizza
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Book: The Philadelphia Inquirer Restaurant Guide
4 Bells: According to Craig, the best restaurants in the Philadelphia area.