If only they'd called it "Monday Tuesday Wednesday" or something, anything, besides "Friday Saturday Sunday," Chad and Hanna Williams might not still be hearing the steady cries for chicken Dijon and cream of mushroom soup. After 42 years steeped in the nostalgia of Philly's restaurant renaissance, those retro comforts came to symbolize dinner at 21st and Rittenhouse Streets.
Like many pro chefs, Joe Cicala cherishes returning to his childhood home for Thanksgiving. Just not for the reason one might expect.
The critic insists, "My Weber charcoal grill makes the best darn turkey in the world." And here is why.
The big turkey day is almost here. Right now, I’m sure you’re thinking about getting ready for your Thanksgiving meal.
My Philadelphia childhood straddled two unlikely culinary traditions: the fertile fields of Lancaster County and Boston's briny North Shore.
Maybe not so odd, after all. Both championed fresh, local ingredients that were unpretentiously prepared. Our food looked exactly like what it was, and it was delicious...
In V For Veg, all kinds of meatless substitutes for the grand feast.
Fledgling chef Damon Roundtree, 18, sliced a roasted red pepper into thin strips, rubbing off the charred skin. That one simple act had so many ramifications - for him, for the city, and for organized labor.
When Patrick Sugrue took over as CEO at Saladworks, he had to put some of the company's sacred cows out to pasture. His method? Very West Coast.
When it comes to the food business, Patrick Sugrue, chief executive, has just about run the table. He's worked at wine, soda, ham and pork producers. Now he's in salads. He talks of changing trends.
The best restaurant in Chestnut Hill has gotten even better thanks to an ownership change that through seemingly small modifications - going BYOB, improving food value, adding the spontaneity of weekly themed tasting menus - has transformed Mica from a special occasion destination into a more neighborhood-oriented...
They convincingly asserted the city's claim as a major restaurant destination with awards for best chef, best restaurateur, and best "wine, spirits or beer" professional. Plus best chef in the Mid-Atlantic region.
Most of the plates at Wayne's new contemporary bistro, At the Table BYOB, are vividly colorful and intricate compositions that seem ready-made for their photo close-up.
From pollo guisado to thieboudienne, stop-by-stop suggestions for where to eat along the Market-Frankford Line.
There are only four courses printed on the $72 tasting menu at Ambra. But in actuality, the staff begins feeding guests surprises the moment they enter this curious little atelier of hand-hewn wood, iron, and culinary ambition in Queen Village.