Food & Drink
Where Everybody Knows Your Name
Friends, amigos, amis. No matter the language, the word "friends" has the same connotation. Marc Vetri’s newest addition to his notable empire, Roman-style trattoria Amis, embraces its name.
Not So Fond
Cashing in on your reputation can only take you so far. At some point you need results. Think La Toya Jackson, Ocean’s Twelve or Beckham on LA Galaxy, and you start to see a pattern of ‘over-promise, under-deliver.’ On paper, Fond is an enticing venture by young Philly all-stars.
Re(Solution) Diet
To those of you who crammed a few chips in your mouth right before the ball dropped to savor the salt and butter overload for the last time (well, for at least as long as you can take it): you don’t have to boil carrots while your roommates prance off to restaurant week.
Sundae*Teens
“Show Me The Meaning of Being Lonely” Sundae: After a break up, picturing yourself with someone else is pretty hard.
Recipe of the Week: Gluten-Free Nutter Butter Blondies
Ingredients: 16 oz creamy almond or peanut butter 1 cup agave nectar 2 eggs ½ teaspoon salt 1 teaspoon baking soda 1 cup chocolate chips (divided) Directions: Mix the almond or peanut butter until smooth and creamy.
Let Freedom Ring
While most of us do have free reign to eat what we please, some of us do not. As you enjoy a piece of your favorite chocolate cake, your gluten or dairy intolerant friend washes a dry piece of cake down with a glass of (soy) milk just wishing her wheat, butter and egg-free version tasted half as good as your slice.
No Bread for You!
Lara bars These date-based bars combine a maximum of eight fruits and nuts. Do not let the all natural and gluten-, dairy- and soy-free ingredients scare you away — these delicious snack bars break all the health food stigmas.
Your Favorite Restaurants Are Celiac-Friendly
Lolita 106 S. 13th St. (215) 546-7100 The BYOT Mexican restaurant boasts a 95% gluten-free menu.
Euro-Yo a No-Go
Philadelphia has been invaded. But don’t be scared: we’re only referring to the recent infiltration of frozen yogurt shops, both on Penn’s campus and in the greater Philly area.
Recipe of the Week: Pasta E Fagioli
Potlucks always pose a bit of a conundrum. You don’t want to empty your wallet or slave over the stove for hours, but it’s also depressing to have your Tupperware returned ¾ full.
No Need to Chew
Restaurateur Marty Grims (known around these parts for the consistently tasty White Dog) sees his new Pan-Asian venture, Chew Man Chu, as an attraction.
Rub-A-Hub Bub
It is borderline impossible to find a good cappuccino on campus. But now that Hub Bub has arrived, the poorly-caffeinated disappointment of years past has finally subsided.
What’s All The Hub Bub About?
Penn grads have a tendency to succumb to the pressures of the “mold.” The brains, baristas and chefs behind the newest food trucks on campus, Hub Bub and Coup de Taco, however, had nagging desires to liberate themselves from the norm.
They're Taking Over
Here at Penn, we’ve become accustomed to the notion that food that is simultaneously fast, tasty and cheap must sacrifice something — usually nutritious value.
Eating Without Gravity
Outer space is pretty cool. Space innovation and its pop culture counterparts have brought us such essential items as moon boots, Dippin’ Dots and Michael Jackson dance moves.
Wine and Cheese, Please
Cheese-obsessees, listen up. If there’s one thing you need to know about this 18th & Sansom haunt, it’s that their famed menu is fabulously cheese-laden. Tria vividly believes in sharing one’s culinary experience — a reverse selfishness if you please — therefore they recommended that we order several dishes to share.
More Worlds Than One
If you have ever stopped into one of the few shops around campus serving Four Worlds croissants (Lovers and Madmen or Cream and Sugar) then you will know exactly what we are talking about.
Set The Table
New Year’s Eve 2009 was a bittersweet night for many Philadelphia foodies; with the close of the year, Brasserie Perrier closed its doors for good.
Farm Fresh in Old City
With the farm-to-table organic ingredients, cozy environment and extensive vegetarian and vegan offerings, it’s hard not to love Farmicia.
