Food & Drink
New Kid On The Block
Walking south on 38th Street, you pass the Steak Queen food truck underneath the Locust bridge. Then just behind Bui’s, an imposing black truck comes into view: Mojo Gourmet Coffee.
I Am Chef, Hear Me Roar
It’s hard to stop from wondering about the mindset behind naming a restaurant Adsum, the saucily titled solo venture of chef Matthew Levin, who’s run Philadelphia kitchens from the venerable Lacroix to the see-and-be-seen Rouge.
To Market, To Market
The Reading Terminal Market has some of the most satisfying lunch options in the city, and certainly the most varied under one roof.
A Real Porker
I wanted to label Le Cochon Noir as a diamond in the rough. The Philadelphia Business and Technology Center is not just an unassuming location, it’s practically out of the city limits (okay, maybe not, but how often do you find yourself at 50th and Parkside?). Inside, the space has a warehouse feel: exposed pipes, a completely open kitchen, and a floor that has paint stains from the last few incarnations of the building.
You're Here, You're Family!
Walking into Olive on 3rd feels like entering the home of a well-traveled relative who’s extended a weekday invitation to dinner.
Burning Down the House
With fifty weeks remaining until the next Philly Beer Week, Philadelphia’s perpetually beer-happy food scene thrives on with the grand opening of the HeadHouse Craft Beer Cafe in Society Hill.
Tweedle-Dee, Tweedle-Dum
The website for Tweed proclaims that the new restaurant is “much like it’s name.” To restaurateur Edward Bianchini’s credit, the experience is, as the website’s predicted manifestation of the fabric, one of “leisure and sophistication.” But consider what the unofficial uniform of British landed gentry is not: tweed is not sexy, sensual, exotic, avant garde, or particularly memorable.
Make Room
Sasha Petraske insists that making cocktails is not an art. “Everything’s been done,” he says, arguing that liquor drinks lack the subtlety of wine.
Recently Opened/Recently Closed
RECENTLY OPENED Wishing Well — New American 767 S.
Green Acorn Certified
Milk and Honey Market 4425 Baltimore Ave. Hub Bub Coffee 38th between Spruce and Locust Copa Banana 4000 Spruce St. Coup de Taco 40th between Locust and Spruce Picnic 3131 Walnut St. Lovers and Madmen 28 S.
Food For Thought
This week, Street is taking a step back from restaurant reviews and recipes to look at another aspect of the food industry: community based food initiatives, ones which feed the hungry and make food more eco-friendly.
Something's Fishy
Foodies and seafood fans often give little thought to where their food comes from. Unbeknownst to most diners, many varieties of seafood found at both restaurants and markets are harvested in harmful and environmentally damaging ways.
Trader Jose's
Jose Garces has set a relatively stellar precedent with each of his gastronomic ventures in Philadelphia.
America's Favorite Vegetable
The British call them chips, the Spanish, papas fritas and the French, pommes frites. Here in the USA, we call them French fries (or Freedom fries, if you’re at Geno’s). How, you might ask, did these tasty treats come to accompany our burgers, hide tucked in our gyros and satiate our drunken cravings?
Flay Fillets Phill-ay
It was a veritable who’s who of celebrity chefs at Bobby’s Burger Palace on Tuesday, the Grand Opening of Bobby Flay’s newest — and first urban — location of the hamburger chain.
Grilling Guru Talks Burgers
Amidst the frenzy of photo posing, autographing and hand shaking, grilling guru Bobby Flay took the time to talk to Street about his grilling lifestyle, the perfect burger, his favorite Philly eateries and his newest Bobby Burger’s Palace (BBP) situated on our campus.
Turn Up The Flame
Rittenhouse bistro Rouge has been serving up popular French cuisine since ‘98, but the fate of the classic Rouge burger changed last May.
The Green Fairy
Remember your friend who went to Europe, drank absinthe in some culturally and physically underground bar, hallucinated and ended up with a prostitute in a back ally of Prague?
C'est Magnifique!
Just when I thought that I would struggle to squeeze any new epicurean pleasures out of my final months at Penn, I discovered Zinc.
