The influx of New York chefs to our fair city is hardly news to us but yesterday New York Magazine's Sierra Tishgart weighed in of the trend. She spoke to High Street and Fork three-beller Eli Kulp and Peter Serpico about the ups and downs of cooking in The City of Brotherly Cheap Rent, er, Love. Ups include, yes, cheaper rent and more access to an affordable selection of high quality, locally grown ingredients. The downs? Pricey, state-controlled booze and basically cooking for a Philadelphia crowd. What does that last part mean? Well, head over to Grub Street for the whole article. Oh, and don't skip the comments.
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