Desperately Seeking Soda
ShareIn a more innocent time, soda wasn’t just a tall glass of empty calories. Vintage pops like Moxie, Bubble-Up, and Grape Crush were never fraught with guilt or blamed for any health crisis. They...
View ArticleGreeking Out
ShareIf there’s one thing that makes us down our citrusy Antho cocktail made with cucumber vodka and dill, it’s salty, fried food. And what better way to fill our fried void than with fried veggies? At...
View ArticleSupper for Nothing
ShareAt least since the adage denying its existence was first coined, man has pursued the Free Lunch. My personal quest also shows no signs of slowing. Here in Philly, aside from wooing a sugar daddy,...
View ArticleThe Big Dipper
ShareWith “kabob” in its name, you might think the skewered stick of protein and vegetables is the most prized dish at this below ground, no-frills Afghan restaurant. The kabobs may shine, but the...
View ArticleMove Over, Mr. Coffee
ShareIn coffee shops around Philly, you might see a barista doing something a little different this fall. Behind the bar, there’s a low-tech contraption they’re hovering over as they slowly pour a...
View ArticleComfort with a Kick
ShareAppetizers don’t have to be a puny segue into a more substantial meal: Some pre-dinner options are substantial enough to be meals in and of themselves. Such is the case with Rex 1516’s zesty dish...
View ArticleOktoberfest Philly
ShareWith summer finally winding down, it’s time to rescue your favorite sweater from storage, fill up your stein, clink glasses with your friends (or whoever happens to be within reach), and shout...
View ArticleMusical Brunches
SharePhiladelphia is known for its nighttime music scene, but our underground brunch beats deserve some recognition as well. The fact that fans can spend all night at a concert and then stumble out of...
View ArticleVeggie Might
ShareIf you’re a fan of Amis, Marc Vetri’s Roman themed restaurant in Midtown Village helmed by chef Brad Spence, it may bring a particular image to mind: Meat. Sausage, head-on fish, even whole hogs...
View ArticleShell Game
ShareThe Oyster House may be renowned for its happy hour buck-a-shuck special, but you will not find one of their finest dishes presented on crushed ice. You won’t need a squeeze of lemon or a dollop...
View ArticleA Feel-Good Treat
ShareSweet Freedom is proof that you don’t need to give up taste to manage dietary restrictions and preferences. Send any omnivore through the door of the single stand-alone row home next to South...
View ArticleAll The Pretty Courses
ShareSome say you should wait out the first weeks (even months) of a new restaurant’s early days. It gives the place time to work out the kinks and settle into its groove. Most serious restaurant-goers...
View ArticleBacon, Lettuce, Tomato
Share Bacon flavored vodka, bacon flavored toothpaste, bacon sundaes: the culinary world’s most persistent trend just keeps getting more ridiculous. The truth is this cured meat never needed a...
View ArticleA Bowl of Magic
ShareWhile some restaurants serve “bowls” of soups in vessels that are more demitasse than dinnerware, Friday Saturday Sunday ladles up its standout cream of mushroom soup ($10) with generosity and...
View ArticleSnooki’s Favorite Food
The fried pickle—now appearing on Philadelphia bar menus from Fairmount to Pennsport—isn’t some weird menu novelty. The fact is that batter-dipped dills and gherkin have been an American culinary...
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