Thursday, July 30, 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.

Back-to-basics bowl cures all It hasn't always been easy following Jonathan Adams, the popular chef who helped make Pub & Kitchen one of Philly's best gastropubs. But former Daniel Boulud's DBGB chef Eli Collins, who returned home to Philly and took the P
The story behind Mezcal Vago may go down as the most romantic ear infection in drinking history. That's the malady surfer-beach bar owner Judah Kuper says led him to a rural clinic outside Oaxaca where he fell in love with his nurse (and future wife) Valentina.

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