Global Crepes & Local Shakes’ Bananas Foster Crepe

History is littered with misnomers, such as The Hundred Years’ War, which lasted 116 years, and Frederic Chopin’s “Minute Waltz,” which requires roughly two minutes to complete, so when Liza Hussain opened Global Crepes & Local Shakes, 1309 S. Ninth St., in December, she aimed for total accuracy.

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Posted Nov. 21, 2014 | Comments: 0

Wells Fargo Center’s Meatballs

The Philadelphia 76ers and Flyers may not be resembling championship caliber organizations this season, but the fans still fill the seats night after night at the Wells Fargo Center, 3601 S. Broad St.

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Posted Nov. 14, 2014 | Comments: 0

Ramayana’s Telur Balado

Erwin Siswanto offers specificity to the never-ceasing notion that America is the land of opportunity. The 42-year-old has spent most of the last two decades living an entrepreneurial dream and last month intensified admiration for his native Indonesian fare by opening Ramayana, 1740 S. 11th St.

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Posted Nov. 6, 2014 | Comments: 0

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

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FOOD & DRINK > RESTAURANT REVIEWS

Fond
By Phyllis Stein-Novack

When it opened five years ago, Fond immediately became a destination restaurant for those of us who appreciate fine contemporary French food and impeccable service

FOOD & DRINK > RESTAURANT REVIEWS

La Peg
By Phyllis Stein-Novack

In the late 1970s, Phyllis Richman, then-restaurant critic for The Washington Post, wrote “there are four great cuisines in the world: French, Italian, Chinese and Philadelphia.”

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.