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(09/23/20 9:04pm)
When beginning to plan for this semester’s Dining Guide, never did I think it would be like this. Cliché, I know; but I really was envisioning timid freshmen with their first work–study jobs passing copies out on Locust Walk, scarfing down the hastily–assembled plate of takeout I’d be eating in the windowless Stroffice (ed. note: Street, office, get it?) on the night of publication, and enjoying the free dinner I’d be reviewing at a really nice restaurant.
(09/23/20 9:00pm)
It is a universally acknowledged truth that an artist in possession of great talent must be in want of an ideal subject.
(09/23/20 9:02pm)
Among the ever–expanding Hollywood canon of films about food, the best one will forever be Pixar’s Ratatouille.
(09/23/20 9:02pm)
I was on an innocent sushi date with my grandmother. She was taking me out to my favorite restaurant for lunch to celebrate Hanukkah. I barely need to scan the menu before my eyes dart to the crispy rice appetizer—my favorite. The dish was crispy fried rice, topped with spicy tuna, salmon, yellowtail, and a scallop. I politely asked the server to substitute the scallop for another piece of yellowtail.
(09/23/20 9:03pm)
Even though many students decided to come back to Philly this fall, it is undeniable that the on–campus experience is drastically different. Now, everyday activities have to be reimagined in ways that are socially–distant. Even the experience of grabbing food has changed; with dining halls closed and a lot more time spent indoors, it seems like the perfect opportunity to work on some cooking skills.
(09/23/20 9:03pm)
When I was a kid, I hated tea.
(09/23/20 9:02pm)
Name: Allison "Allie" Shapiro
(09/23/20 9:00pm)
On September 8, Philadelphia restaurants welcomed diners indoors for the first time in nearly six months—a move well–timed with the onset of cooler autumn temperatures.
(09/23/20 9:00pm)
I know everybody says it, but my parents are the best cooks in the world. I grew up in a household where authentic Chinese cuisine graced my dinner plate every night: rich and tomatoey oxtail soup, spicy mapo tofu, and soft pork and cabbage dumplings expertly folded by my mother on sunny weekend afternoons. There’s nothing better than waking up on Sunday mornings to the sound of potstickers sizzling next to eggs on the frying pan.
(09/23/20 9:00pm)
Croissants. Baguettes. Frog legs if you’re feeling adventurous. French food is an intimidating culinary landscape. But Mia Van der Meer (C'21) says it’s not as mysterious as you might think. This past spring she studied culinary arts at Le Cordon Bleu in Paris. From January to March, she worked for 16 hours a day, six days a week learning how things are done the French way. Reflecting on her experiences, she cites the Pixar classic Ratatouille as an accurate portrayal of a French kitchen—a hodgepodge of orders demand one’s attention in every direction, with no time to waste.
(09/23/20 9:01pm)
Two slices of white Sarah Lee bread. Skippy spread thin on both. Enough strawberry jelly to cover—plus a little extra. The perfect sandwich recipe for a three–year–old. You would never even think to add anything else.
(09/23/20 9:01pm)
The walls of your college town pizzeria are saturated with memories. Beer–stained stories and kisses on cheeks exist under the creaky floorboards, in the squeaking of wooden chairs on linoleum panels, and in the oil that discolors white cardboard boxes.
(09/23/20 9:02pm)
Since its origins in fifteenth century France, charcuterie—which typically refers to "a delicatessen specializing in dressed meats and meat dishes” and “the products sold in such a shop”—has been featured alongside fruit, cheese, and other delicacies to create the famed charcuterie board.
(09/25/19 1:57am)
During my meal at Stina Pizzeria, the fire alarm went off twice, and not a soul cared. No tenants stopped voraciously chatting with their dining partners, nor sinking their teeth into an ooey gooey order of pide—a Turkish baked bread that resembles a superior calzone. The waiters kept waiting, the dishes kept arriving, and the issue was solved within a matter of ten or 15 seconds.
(09/25/19 5:36am)
Our Fall 2019 Dining Guide features personal essays, epistolary articles, restaurant reviews from neighborhoods all around Philadelphia, and a healthy amount of love. We went to Pizzeria Beddia, wrote about eating alone, and trekked down South Street. So, enjoy. We hope you're hungry!
(09/25/19 3:06am)
“Sankofa—who here knows what that means?” The question fell upon a quiet group of students, squinting up at their speaker against the sunlight of a golden afternoon in southwest Philadelphia. A Twi word from the Akan tribe in Ghana, sankofa translates to the phrase “go back and get it.” This is the principle upon which the Sankofa Community Farm of Bartram’s Garden built up its community over the last six years. Chris Bolden–Newsome, a co–founder of the farm, explains to a class of twenty Penn students the ways in which the histories of the African Diaspora align with the social and spiritual implications of hosting a community garden. He expands upon his original translation to say, “ain’t nothing wrong with going back and getting what you left behind.”
(09/25/19 1:56am)
My family rarely ate dinner together growing up. What can I say? We were busy people, and certainly still are. Both of my parents worked nine–to–five jobs, but often had to arrive earlier or stay later for important meetings. So by the time they drove across town to pick my sisters and me up from our after–school programs or soccer practices, and then drove another twenty minutes to get home, we were all so hungry we often didn’t care what was for dinner.
(09/25/19 3:09am)
With blocks upon blocks of eateries peppered on the street that serves as the beating heart of Philadelphia’s small business scene, you can’t go wrong with South Street. From juiceries to fast–casual joints to sit–down restaurants, this melting pot of a street has it all.
(09/25/19 3:37am)
There’s an unspoken culture surrounding the way one takes their coffee. The classic first date, the stressful interview, catching up with a friend from home after months of not seeing each other—all these moments that revolve entirely around hanging out at the nearest Starbucks or your favorite hidden spot. And your choice of drink—a calming tea or an espresso–laden latte—might tell more about you as a person than the conversation you hold for hours.
(09/25/19 2:01am)
Senior year is a time for embracing clichés. We get coffee with our exes, dabble in the pre–professionalism we once condemned, and venture beyond Penn’s campus into the gleaming Philadelphia metropolis. So, on one warm evening last week, my fellow SWUGs and I took a walk down the Benjamin Franklin Parkway, a promenade that boasts such grand buildings as the Philadelphia Museum of Art, the Franklin Institute, and City Hall. We marveled at the architecture glowing in the golden hour light and smiled at the jubilant children running through the fountains of Dilworth Park, until we came to the most monumental edifice of the Parkway and our first destination of the night—a place that glittered with the effusive glory of Americana, happy hour, and mozzarella sticks: TGI Friday’s.