Wednesday, April 16, 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.

 
04/26/2013
Bordeaux almost always refers to a red blend. But the dry whites of Bordeaux are underappreciated, especially those from Graves. So I was intrigued by this elegant California homage to the style from Napa's Chimney Rock. This Stag's Leap district star, kn
04/26/2013
How can it be so easy for Mike Giammarino to channel history through a simple round of baked dough?
Video: Gennaro's Tomato Pie
Gallery: Gennaro's Tomato Pie
 
A white Bordeaux style from Napa
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