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El Fuerte de Loreto is a new, uniquely Mexican and American BYOB in South Philadelphia run by father–son duo Ascencion Sandoval and Ricardo Sandoval. After many years in the restaurant industry, the duo decided to put their skills together, coming from front and back of house respectively, to open El Fuerte de Loreto.
As customers walk past Bar Bombón’s open door, the wafting aroma of freshly baked sweet plantains and decadent tres leches cake overwhelms them while they are greeted by friendly smiles from the waiters and the subtle sound of Latin music playing in the background. Nestled on the corner of 18th Street, the soft overhanging lamps, beige tiles, and rustic decor further entices them to try it out.
Peanut butter and jelly. Mac & cheese. Chips and guacamole. Hearing these words, you’re probably imagining breakfast sandwiches, cozy lunch dishes, and tasty sides at Mexican restaurants. What if I told you these were burger toppings? Hot dogs? At Lucky’s Last Chance, each menu item is an unthinkably unique melding of flavor that draws people to the one–of–a–kind Philadelphia diner.
* Cooking time varies with microwave wattage.
It is no secret that Kalaya is one of Fishtown’s best restaurants, and it’s for good reason. Chef Chutatip “Nok” Suntaranon has been serving Thai food to the northern Philadelphia neighborhood since April of 2019 and has received much acclaim while doing so, including the winner of the Best Chef Mid–Atlantic James Beard Award. The food is bound to impress, and for what you’re paying for, Kalaya definitely delivers in both culinary experience and ambiance.
Tucked away on Frankford Avenue in a quiet neighborhood, Cloud Cups explodes with the smells of fresh gelato, shades of yellow and green, and vague notions of giddiness.
The highly Instagrammable Neighborhood Ramen storefront beckons you to open its doors. Once inside, the laid–back order–at–the–counter setup and plenty of menu advice will leave you with a steaming bowl (or two) of ramen. You sit on the outdoor patio, surrounded by muraled walls, ivy colored bricks, and string lights, while enjoying pulsating music as you feast. Upon exit, one thing is for certain: You will be coming back.
With the Indian festival of Diwali right around the corner, the perfect way to celebrate is to savor the rich delicacies of India. Fortunately for Penn students, Virasat Haveli couples delicious South Asian food with a warm, lively ambience that is sure to fill your heart with comfort as it did mine.
Nestled on a tranquil, tree lined block on Front and Morris streets, Tonalli is the latest addition to South Philadelphia’s vibrant restaurant scene. In a neighborhood renowned for both its pizza and Mexican cuisine, Tonalli truly stands out. Co–founded by lifelong friends Odilón Sandoval and Israel Cortes, this BYOB skillfully blends traditional pizza recipes with the vibrant flavors of their hometown, San Mateo Ozolco, Mexico.
Keeping track of food and groceries is just one of the many things that students have to learn once they get to college. Planning out when, what, and where to eat can be extremely daunting after childhood when most parents take care of of all that. Even though students are required to be on a dining plan for their first two years, somewhat easing the burden of fending for themselves, there are still important decisions to be made in order to avoid forming any poor habits during one’s first months on campus.
On any day of the week, you’ll find a line at CHICHA San Chen, and there’s a good reason. Their beverages won the International Trade Institute Award in 2021, a certification from the Michelin guide. Even on a chilly Tuesday afternoon, I'm waiting in line to get my boba.
When you hear “Frida Kahlo,” you picture her dark hair tied up with flowers, her skin a light brown, cheeks rosy, eyebrows full, eyes disinterested, and lips gently pursed, all adorned in a feminine Tehuana outfit. This is the image of Frida Kahlo that you see on tote bags, T–shirts, mugs, and magnets that the culture industry sells. From Frida Kahlo immersive experiences to “feminist” Frida Kahlo apparel, you can experience Kahlo’s likeness everywhere for a price. But this isn’t the Frida Kahlo that the artist revealed to us on canvas.
Cookbooks and Convos is all in its alliterative name: It's a month–long docket of events that took place in the last month and celebrated food writers, chefs, and so much more around dining tables across Philadelphia.
What is New American cuisine? If we were to break down the phrase on its own, it suggests an offshoot of the burgers, hot dogs, and fries that we all know and love.
We are living in the apex of recycled media. From dark and gritty reboots like Riverdale to unwanted sequels like the upcoming Gladiator 2, most high–profile projects these days simply get greenlit with a specific audience in mind. This is probably why when Rick Riordan visited the Disney+ offices, it didn’t take long to seal the deal: Percy Jackson and the Olympians—a veteran children’s series—is getting its well–deserved adaptation this holiday season.
“I didn’t come to Philly to open a restaurant. It just kind of happened,” says Pietramala’s chef and owner Ian Graye.
For those of us who have dabbled in Philadelphia’s vast landscape of hipster coffee shops, the scene inside Baltimore Avenue’s newly opened Milkcrate Cafe on a sunny autumn morning wouldn’t appear at all surprising.
Why are filmmakers so obsessed with food? The past few years have seen a dramatic rise in the popularity of movies and TV shows set in the kitchen: The Bear, The Menu, Burnt, Boiling Point and The Taste of Things are just some examples. Why has this niche genre exploded? In this article, I will answer that very question and present my Grand Unified Theory of Food Film, a five–part theory as to why the Food Film has become so popular.
On Monday, Oct. 9, after nearly five months of being on strike, 99% of the membership of the Writers Guild of America voted to ratify the contract that the WGA negotiating team had reached with the Alliance of Motion Picture and Television Producers. With gains made for a restructuring of the residuals model in the age of streaming, protection from AI, and assurances about the minimum amount of work a writer will get for a certain project, the deal is nothing less than historic.
As a slightly homesick newcomer to Philadelphia in search of comfort through food, it felt as if everyone I asked knew what I was searching for and what the antidote was.