Ben Puchowitz, the chef behind Cheu noodle bars and Bing Bing Dim Sum, drew from his childhood to create a Hanukkah dinner with Asian flavors.
The Manatawny Still Works tasting room is a new outpost of a four-year-old Pottstown distillery that took advantage of state liquor law reforms to expand onto Passyunk Avenue's restaurant row.
Friday, Dec. 22 is the soft-opening of Porta at 1214-16 Chestnut St.
The monthlong promotion is known as Dollar L.I.T. For the price of a single, albeit delicious, craft cocktail, I could come to Applebee's and drink a dozen mugs of lemon-lime lighter fluid.
Jeff Brown grew up in the Far Northeast and in the suburbs. But his heart is still in Parkside.
Narrowing a list to 25 restaurants that reflect the range and diversity of our stellar food scene is truly hard.
Florian Furxhiu has retained the services of Mexican cooks to execute a simple menu of burritos, taco bowls, and rice bowls.
While chef work is physical, it's also becoming more professional, blending two worlds. But it's not easy work, which could account for a growing chef shortage in America.
He will sign bottles of Crystal Skull Vodka on Friday.
After 31 years, Maureen Fitzgerald is leaving the Inquirer, but she will still write columns and will work on a cookbook.
With the temperatures down, let's seek warmth in Chinatown in the form of soup. Chinatown's expanding culinary diversity includes not only various regions of China, but Japan, Vietnam, Korea, Malaysia.
The style makes a great holiday gift, in part because it's an intense and unusual red wine well-suited to winter weather.
He is branching out beyond Jason's Toridasu in Ardmore to include an izakaya called Momokawa and additional locations of @Ramen.