Brigantessa’s Black Chick Pea Pappardelle with Whey Braised Lamb Ragu

Those strolling along East Passyunk Avenue may encounter Joe Cicala running back and forth during the course of the evening. The chef is not lost, but simply juggling his executive chef roles at Le Virtù, 1927 E. Passyunk Ave., and Brigantessa, 1520 E. Passyunk Ave.

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Posted Oct. 30, 2014 | Comments: 0

Pumpkin Bread from Homemade Goodies by Roz

Roz Bratt is one of those individuals who have always enjoyed baking, but had no intention of making it her career.

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Posted Oct. 23, 2014 | Comments: 4

Vetri migrates south

After years of speculation and development, Lo Spiedo, Marc Vetri’s newest Italian restaurant focusing on spit-roasted meats, is finally set to open Oct. 27 at The Philadelphia Navy Yard's South Broad Street gate.

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Posted Oct. 16, 2014 | Comments: 0

Lyas Cafe’s Marinated Grilled Chicken Sandwich and Mexican Salad

To give credence to their prior knowledge and to build confidence in their endeavors, budding...

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Posted Oct. 17, 2014 | Comments: 0

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FOOD & DRINK > RESTAURANT REVIEWS

Moonshine Philly
By Phyllis Stein-Novack

I clearly recall the lone time I tasted moonshine. Chef Jack McDavid, a good old Southern boy to the core, had just opened Jack’s Firehouse. He lovingly brought out his homemade hooch from his still after pouring it into a large jug.

FOOD & DRINK > RESTAURANT REVIEWS

Viet Huong
By Phyllis Stein-Novack

On a cold winter’s day about a year ago, I began to do some research on the number of Vietnamese restaurants in Philadelphia.

FOOD & DRINK > RESTAURANT REVIEWS

Burger Fi
By Phyllis Stein-Novack

Ten years ago, New York City businessman Danny Meyer, who made his reputation in fine high end dining, came up with a simple restaurant concept.