The Latest in Food

  • How Ari Miller of 1732 became Philadelphia’s premier cured meats maven

    Peggy Woolsey Given the bacon mania sweeping the nation, it’s not too difficult to imagine that Ari Miller, founder of the local bacon and charcuterie outfit 1732 Meats, is truly living the dream. Sitting in the office of his new production space in Yeadon, he explains, “I’m the luckiest man on the...

    • Jul 9, 2015
  • Review: 1st Ward, a globally inspired sandwich shop in Pennsport

    Thirty. That’s how many spaces Paul Frost looked at over the course of year while trying to set up his first solo venture, a globally inspired sandwich shop he dreamed up while working at places as diverse at Tangerine, Chifa, Kanella and the Talamore Country Club. Eventually, the Restaurant School grad settled...

    • Jul 9, 2015
  • The best happy hour deals in Philly

    Maria Pouchnikova Kensington Quarters Watching the clock is an unavoidable part of office life, but nothing seems to make the minutes tick slower than knowing that you’ve got happy hour plans. Especially now that Philly’s upping its game in that arena. What was once the realm of discount well drinks, dollar domestics...

    • Jun 25, 2015
  • Coming soon: Midcentury modern from Turney & Safran

    Bud & Marilyn’s Bud & Marilyn’s The latest addition to the Midtown Village dining scene is Bud & Marilyn’s. The new American venture from Marcie Turney and Val Safran is named for Turney’s grandparents, who ran a restaurant in Wisconsin in the 1950s. Although the menu is going to be taking on...

    • Jun 18, 2015
  • Heritage shines in Northern Liberties

    Maria Pouchnikova RAW DEAL: Green strawberries and Aleppo pepper brighten beef tartare. It was the moment the foie gras arrived that I realized the restaurant I was in. Leading up to the liver, I’d really enjoyed other dishes. The tartare of Texas Wagyu, for example, looking like a trove of moonstones hidden...

    • Jun 18, 2015
  • Big Gay Ice Cream is changing the soft-serve game

    Big Gay Ice Cream I don’t really eat soft-serve. While the twisting turrets of machine-dispensed custard have their place (Ocean City boardwalk or spun into a DQ Blizzard consumed under the cover of night), to me it lacks the character and honesty of hard, hand-dipped ice cream. Often soft-serve is an industrial...

    • Jun 11, 2015
  • Summer in Philadelphia is shaping up to be a very hot restaurant-opening season

    Maria Pouchnikova Caramelized pork banh mi at Same Same Summertime bucket list eats tend to fall into three distinct categories: There are the must-eat seasonal fruits and vegetables, such as your Jersey tomatoes and corn, cherries, perfectly ripe peaches and nectarines. And then there’s the grillables: charred natural casing dogs and backyard...

    • Jun 11, 2015
  • A new chef brings a fresh new menu to Opa

    Hillary Petrozziello MEAT AND GREET: Chef Saritsoglou’s Meat Board is inspired by the classic combo of kebabs and beer. The first time I ate at Santucci’s — the first of what would be many, many times before this cozy Bella Vista pizzeria became my go-to take-out joint — I was impressed not...

    • Jun 4, 2015
  • 3 new spots to eat and drink outdoors this summer

    Kristina Jenkins The Porch at 30th Street Station THE PORCH AT 30TH STREET STATION // The cafe seating and rotating weekday food trucks at the Porch at 30th Street Station were great, but this year the side park is getting an upgrade thanks to local design firm Groundswell and chef Michael Schulson....

    • Jun 4, 2015

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