Monday, October 20, 2014
Inquirer Daily News

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.

 
10/10/2013
Any trace of terroir - flavor that reflects an origin of place - is invisible in many current wines, whose big fruit and commercial-friendly consistency is closer to Juicy Juice than something created by the vagaries of climate, the wisdom of tradition, and a winemaker's knowing hand.
10/10/2013
The tabla master rapped his hand drums with a finger-popping flurry, and the sitarist answered back, each pluck of his long-necked strings bending across the room with a sultry twang.
Video: Indeblue
Gallery: Indeblue
 
Drink: Catena Malbec La Consulta Mendoza
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