Food & Drink Features

Fitzwater Street Philly Bagels’ Chicken Salad Deluxe

Living in Hawaii when father Michael expressed a need for help, he returned to the East Coast and became yet another beacon for the Wagner clan’s connection to bagel sales.

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Grubhouse’s Root Beer BBQ Pulled Pork Sandwich

As anyone who has sampled the wares from his Lancaster-based Rita’s Water Ice location can attest, Jim Lord loves levity in his life as a businessman.

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Frida Cantina’s Choripapas Tacos

If one chooses to know of Frida Kahlo as only a painter, that person will surely be able to craft a solid yet not altogether enriching sense of her legacy.

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Smoked Pastrami Sausage Sandwich by Mike’s BBQ

Posterity might come to commend Michael Strauss for his talent at engendering a good time, which he does as co-owner of The Taproom.

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The Living Room Cafe’s The Preston

Sharing a conversation with Zachary Scott grants one with an occasion to explore the passion for his vocation that he has honed since adolescence and the enthusiasm for true connections that has motivated his 35-year existence.

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La Mula Terca’s Mixiote

Anybody who engages Arturo Lorenzo and Israel Nocelo in a conversation will quickly notice that they are huge on respect, especially with regards to revering their Mexican heritage.

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Wolf Street Pizza & Pasta House’s Fettuccine di Rocco

For nearly 30 years, Joe Picariello has devoted his days to delivering on his adolescent promise to take delight in each day as a businessman, with patrons of Wolf Street Pizza & Pasta House benefiting from his diligence.

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South Philly Barbacoa’s Café de Olla

Having grown accustomed to hawking their Mexican meals in outdoor settings, first through placement within the Ninth Street Italian Market and then a spot on the 800 block of Watkins Street, Cristina Martinez and Ben Miller knew they would need an indoor spot to forge a sustainable model.

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Shank’s Pier 40’s Original Roast Pork

Challenges come with every vocation, as Ed Brennan knows well through handling labor and food service industry responsibilities.

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Saté Kampar’s Kaya

Maintaining allegiance to principles can prove problematic for restaurant owners, especially when fear rears its ugly head and the temptation becomes to compromise one’s calling to stay afloat.

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