food

Its decor is modern-chic; the minimal fireplaces suspended over the bar let you know that this is no place for elastic pants.
February 16, 2010 at 11:58 pm

The concept of Max Brenner: “Chocolate by the Bald Man is simple: it’s all about chocolate.” Entering the restaurant is probably the closest you can come to visiting Willy Wonka’s factory; stress melts away as the decadent chocolate smell permeates the senses.
February 16, 2010 at 11:56 pm

Nestled in Old City is a quaint two-story brasserie. Opening the ivory and crimson-painted door reveals a ground floor bar that stretches further back than the light reaches, where patrons sip on a selection of 21 beers on tap.
February 16, 2010 at 11:53 pm

Sampan chef Michael Schulson clearly wanted to wow the Philadelphia restaurant scene with his debut.
February 16, 2010 at 11:50 pm

Silken tofu is a slimy, viscous, textural disaster that dissolves so unpleasantly in your mouth, diners still try to solve the mystery of its intrigue.
February 16, 2010 at 11:47 pm

An unassuming diner counter lined with a few stools sits underneath two large chalkboards with sandwich options scrawled across it.
February 16, 2010 at 11:30 pm

Square 1682 occupies the first two floors of the new Palomar Hotel in Center City, bringing unique cuisine to hotel guests and Rittenhouse diners alike.
February 16, 2010 at 11:26 pm

The desserts at new sweets truck Sugarcube are tasty. The staff is friendly and excited.
February 16, 2010 at 11:22 pm

Percy Street Barbecue, the new BBQ joint from Zahav owners Michael Solomonov and Steven Cook, is a little slice of Lone Star in Philadelphia.
February 16, 2010 at 10:41 pm

Good pizza in Philadelphia is – deceptively – not so easy to find. The two current champions of the market are Lorenzo’s and Osteria, but both have their drawbacks.
February 16, 2010 at 10:35 pm

1 lb roasted unsalted cashews 2 tbsp minced fresh rosemary leaves 1/2 tsp cayenne pepper 2 tsp light brown sugar 1 tbsp kosher salt 1 tbsp unsalted butter, melted Preheat oven to 350 degrees.
February 10, 2010 at 11:31 pm

Chocolate and wine have long maintained their reputations as the most romantic food and drink. However, they do not traditionally make a nice pair.
February 10, 2010 at 11:24 pm

Why do we love her? She grew up in Philly, went to the Restaurant School at Walnut Hill (42nd and Walnut), worked at Arroyo and Sonoma in Manayunk, and now works in Philly as Executive Chef of Eric Ripert’s 10 Arts.
February 10, 2010 at 11:18 pm

Just like American Idol, sometimes runners-up get a really sweet deal. And they’re not all bound up in contracts (well they probably are, but we like to hope not) like their more decorated competitors.
February 10, 2010 at 10:56 pm

It was a sad day when the 36th and Walnut Farmers’ Market closed for the winter. You savored that last bag of Honeycrisp apples, dreading months of frozen peas.
February 4, 2010 at 3:01 am

A collaboration between Bon Appetit at Penn Dining, UCCANF, CAUSA, and Fox Leadership, Penn Food Week has been in full swing since Monday.
February 4, 2010 at 2:58 am

Farmers’ markets are often at odds with the weather. In the spring, they’re inundated with locavores browsing the organic produce while they munch on free samples of chevre.
February 4, 2010 at 2:55 am

By now you may have realized that the campus supermarkets don’t exactly live up to their names. Products are rarely fresh nor are they supreme; have a marketing major solve that riddle for you.
February 4, 2010 at 2:29 am

RECENTLY OPENED Zavino — Wine Bar and Pizzeria Sweet Freedom Bakery — Allergen-Friendly Bakery Sugarcube — Dessert Truck R2L — New American RECENTLY CLOSED Paloma — Mexican Ava — Italian Michael’s Cafe — Traditional American
January 28, 2010 at 2:36 am

If all the mention of after-dinner liqueurs gives you a hankering for a lemony digestive: Ingredients 15 lemons 1 lime 190 proof Everclear* 2 – 4 cups sugar 2 – 3 cups of water (a 1:1 ratio of sugar to water makes a classic simple syrup, but use more sugar if you want your limoncello a little thicker or sweeter) Also needed: A zester, an airtight container and a strainer (or cheesecloth). *190 proof Everclear is not available in PA, but can be purchased in Delaware.
January 28, 2010 at 2:35 am