Inquirer critic Craig LaBan revisits the region's top restaurants to see which deserve his top four-bell rating.
Cook like the pros, at home. Article
Craig LaBan Searing-hot restaurant ambition. It's the nightly special that never runs low in Philadelphia's dynamic dining scene. But who is reaching for perfection and serving it with the sublime taste of four-bell glory?
Pierre Calmels, working with his wife, Charlotte, in a South Philadelphia BYOB, is the rare chef with the polish and feeling to make oldies seem fresh and new.
Chef William DiStefano cooks like it’s 2012 at the grand, timeless main room at the Four Seasons — and proving a talent worth wider notice.
Why does every dinner I savor at this Kennett Square BYOB seem more inspired than the last? The real answer is Aimee Olexy.
Marc Vetri, cooking from a Center City brownstone, remains a singular leader for his generation and why his namesake restaurant remains our very best.
Under chef Michael Solomonov, who can be found in front of his wood-fired taboon oven, this Society Hill Israeli is living up to its name. It translates to "gold."
Starting Sunday, Feb. 12: Chefs from Philadelphia's top four-bell kitchens share some of their finest recipes - all scaled for home cooks. Philly.com exclusive!
A recap of Craig LaBan's online chat is here.
