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Showing articles 1 to 10 of 58 by David Snyder

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October 29th, 2009

Burn Notice

Fuel

A menu that offers no dish exceeding 500 calories sounds more like part of a sadistic Top Chef challenge than the centerpiece of a real-life restaurant — especially when said restaurant is owned and run by a radio DJ.

by David Snyder

October 22nd, 2009

More Than Words

Marigold Kitchen's Robert Halpern is not a mad scientist. He's a damn good chef.

Halpern does not rely on forward-thinking cookery for every dish. On the contrary — some of his most impressive work features traditional flavors and ingredients. But that doesn't mean the chef doesn't keep some tricks in his toolbox to stay on top of the ever-changing culinary world.

by David Snyder

October 8th, 2009

Clef Club

One good thing about music: It inspired Sonata.

Although the kitchen does hit a few sour notes, Tropea demonstrates an ability to orchestrate simple ingredients into sophisticated, satisfying compositions.

by David Snyder

September 24th, 2009

The M-y Awards

Restaurant M

"Simpler is better sometimes," says Cancelliere. His work at M proves it.

by David Snyder

September 17th, 2009

D'licious

Tastee D's imports authentic West African fare to the site of a Fourth Street legend.

But scrapping high finance for the restaurant biz? In this economy? "Some people thought I was crazy," Adepoju laughed. But Adepoju's no newbie. Though born in the U.S., Adepoju grew up in Nigeria, so he knows West African food.

by David Snyder

September 10th, 2009

You and Miga

There's more than meats the eye at Center City's new Korean barbecue restaurant.

Sam Cho does not believe that authenticity and accessibility are mutually exclusive. To prove it, he's opened Miga, an authentic Korean barbecue spot in ¡Pasion!'s former digs.

by David Snyder

August 20th, 2009

Feed My Worried Mind

Leila Café

When Mohamad Kammoun explained to my table that he served "the best falafel not just in Philadelphia, but possibly the world," I was a bit skeptical.

by David Snyder

August 13th, 2009

Prepare for Swift-Off

The owners of the Good Dog create good craic in NoLibs.

Unlike "craic," the phrase "swift half" translates well in the U.S. — it refers to the drink one intends to have after work that invariably evolves into a night of debauchery. And Garry is practically daring us to exercise restraint with his latest beer selection.

by David Snyder

August 6th, 2009

Cashing In

The Gold Standard Café

To serve its diverse community, the Gold Standard is attempting to be all things to all eaters, serving a far-reaching array of items across breakfast, lunch and dinner.

by David Snyder

July 23rd, 2009

Eiffel Power

Bibou is the best French bistro in a city teeming with them.

The intense juxtaposition of earth and sea elicited an emotional reaction so acute I had to pretend my allergies were acting up to avoid embarrassment.

by David Snyder

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