Tuesday, October 13, 2015

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.

Ding dang delicious By now, with Philly well under the numbing hot spell of its Sichuan revolution, most adventure diners have slurped a fiery hot bowl of dandan mien, a nest of fine noodles tossed with chile oil sauce and ground pork. But have you done &
Cheese of the Month It may come as no surprise that the Dutch make the best gouda (as in "how-da") in the world. But the best Dutch Gouda isn't necessarily made in the Netherlands. Marieke Gouda, produced in Wisconsin by a Dutch-born couple craf

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