Campus Culture

Letter From the Dining Guide Editor

When microwaving eggs doesn't work out, become a foodie instead

by SABRINA QIAO

The Best Drinks To Get At Smokes

There's more to life than vodka sodas.

by STEPH BARRON

Cheesesteaks: A Philadelphia Love Story

One girl, six cheesesteaks, and a quest to determine the best.

by FRANKIE REITMEYER

Tasty, Unfinishable Burritos at Tres Jalapenos

To satisfy your Tex–Mex cravings after Frontera is closed

by ISABELLA SIMONETTI

Center City Celebration: Your 21st Birthday Dinner, Planned

Porta for dinner, 1 Tippling Place for drinks, Ranstead Room for a nightcap.

by NAOMI ELEGANT

Mason Jar Magic: On–the–go Meals

Compact recipes to keep you fed all week.

by STEPH BARRON

Fig Newtons Never Looked This Sexy

How to waste your youth plating food bought at CVS.

by JULIA BELL

Mad Rex: Virtual Reality and Apocalypse–Themed Eats

Who know the end of the world would come with carrot–flavored hummus?

by BRITTANY LEVY

Fur in Fashion: What's Fact, What's Fiction

The ethics within the fur industry are not as simple as they may seem.

by LIZ KIM

Italian Fare with Prohibition–Era Flair at Wm. Mulherin's Sons

Dine like a bootlegger in this 118–year–old Fishtown eatery that’s got shareable platters and old–school ambiance to spare.

by NICK JOYNER and ZOE ALBANO-ORITT

Yeeroh: The New Greek Hero On The Block

Easy, breezy, tzatziki.

by LILY SNIDER

Beer Made with Frothy Love at Urban Brewing Village Company

Visit on Thursdays for trivia, pizza, and front row seat to the brewing process.

by SABRINA QIAO

When on Restaurant Row, Try Maison 208

Bravo's "Top Chef" relocated to Philadelphia to open this fusion joint.

by EMILY SCHWARTZ

Eat Like Royalty At The Good King Tavern

French tavern fare made for catching up with friends.

by SHERRY TSENG

Hungry Pigeon: If Portlandia Were a Restaurant

A little birdie told us to try this comfort food.

by ANNABELLE WILLIAMS

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