For years now, the conversation about Szechuan cooking in Philadelphia has begun with Han and ended with Dynasty. This has been the case pretty much ever since the mini-chains ace, the immensely entertaining and potty-mouthed sprite Han Chiang, rerouted his…
Last night, Peter Serpico, of soon-to-open Serpico, cooked dinner at Southwark with pal Nick Macri. It was very, very good. “I have a feeling Serpico’s only shown us the tip of his iceberg.” 0 comments email Last night, Peter Serpico,…
When Brooklyn bred business consultant Mike Giammarino moved to Philadelphia in the mid-80s, his family would follow the same routine when they came from New York to visit: Theyd call and order a couple pies from Russos, Giammarinos South Philly…
Last night, Peter Serpico, of soon-to-open Serpico, cooked dinner at Southwark with pal Nick Macri. It was very, very good. “I have a feeling Serpico’s only shown us the tip of his iceberg.” 0 comments email Last night, Peter Serpico,…
Cooking is a young persons game. Knees go. Backs break. And like running backs, many cooks come with an expiration date of around 35. The media doesnt help; we fixate on up-and-comers, rising stars and nubile prodigies like a coven…
There’s always much ado about Chinese New Year, but what about Thai New Year, a traditional celebration coinciding with the sun’s transition into the Aries? Alex Boonphaya of Circles is heralding the ram with four six-course $50 collaborative dinners at…
Pending next week’s inspection, March 1 should see the opening of Breezy’s Cafe (2011 Reed St.), the latest sign of vitality in the emerging Point Breeze ‘hood. Since coming to Philly for art school in 2003, owner Kristin Wolak has…
Yep, cod sperm, also known by its only slightly less gross name, milt. This particular tangled sack of swimmers is on the menu as Izumi (1601 E. Passyunk Ave.) this weekend. “It’s a Japanese winter delicacy,” says chef Corey Baver,…
Sad news out of West Philly: If the lapsed liquor license and turned-off telephone is any indication, Zocalo is closing, the Insider is reporting. Greg and Mary Russell’s cantina has been a Powelton Village fixture for 23 yearscan you imagine 36th…
Editors Note: Each month, Adam Erace picks a crop thats in season locally rightthisveryminute and asks some of the citys best chefs how theyre preparing it. At Fork in Old City, chef Eli Kulp does a dish called The Roots,…
