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34th Street Magazine

In Praise Of Beer

Nestled in Old City is a quaint two-story brasserie. Opening the ivory and crimson-painted door reveals a ground floor bar that stretches further back than the light reaches, where patrons sip on a selection of 21 beers on tap.


34th Street Magazine

Plan On Sampan

Sampan chef Michael Schulson clearly wanted to wow the Philadelphia restaurant scene with his debut.


34th Street Magazine

Sushi Mama

Silken tofu is a slimy, viscous, textural disaster that dissolves so unpleasantly in your mouth, diners still try to solve the mystery of its intrigue.


34th Street Magazine

The "Villager's" Panino

An unassuming diner counter lined with a few stools sits underneath two large chalkboards with sandwich options scrawled across it.


34th Street Magazine

It's Hip To Be Square

Square 1682 occupies the first two floors of the new Palomar Hotel in Center City, bringing unique cuisine to hotel guests and Rittenhouse diners alike.


34th Street Magazine

Hot, Sticky, Sweet

The desserts at new sweets truck Sugarcube are tasty. The staff is friendly and excited.


34th Street Magazine

A Slice Of The Lonestar

Percy Street Barbecue, the new BBQ joint from Zahav owners Michael Solomonov and Steven Cook, is a little slice of Lone Star in Philadelphia.


34th Street Magazine

Simply Stella(r)

Good pizza in Philadelphia is – deceptively – not so easy to find. The two current champions of the market are Lorenzo’s and Osteria, but both have their drawbacks.



34th Street Magazine

Highway To Hell

St. John of Las Vegas’ opening scene features Steve Buscemi under the unflattering glare of a convenience store’s fluorescent lights.


34th Street Magazine

Go Fish

On the surface, Fish Tank seems like the white, British version of awards show-darling Precious. Both films feature teenage girls with big dreams in seemingly hopeless situations, living in poverty with negligent mothers and little guidance.


34th Street Magazine

Hot Rosemary Cashews

1 lb roasted unsalted cashews 2 tbsp minced fresh rosemary leaves 1/2 tsp cayenne pepper 2 tsp light brown sugar 1 tbsp kosher salt 1 tbsp unsalted butter, melted Preheat oven to 350 degrees.


34th Street Magazine

From The Editor: 2.12.10

I have never seen so much snow fall in an urban setting in my entire life. Not even close. Sure, I had snow days in high school — but in Atlanta, snow days mean a half-inch of winter white and a city of Southerners scared to drive while it’s flurrying.


34th Street Magazine

Unprotected Penn

It had been almost three years since Maria last had sex when she went in for her first women’s health checkup at Student Heath.


34th Street Magazine

Wine/Chocolate

Chocolate and wine have long maintained their reputations as the most romantic food and drink. However, they do not traditionally make a nice pair.


34th Street Magazine

Spotlight

Why do we love her? She grew up in Philly, went to the Restaurant School at Walnut Hill (42nd and Walnut), worked at Arroyo and Sonoma in Manayunk, and now works in Philly as Executive Chef of Eric Ripert’s 10 Arts.


34th Street Magazine

Life After Top Chef

Just like American Idol, sometimes runners-up get a really sweet deal. And they’re not all bound up in contracts (well they probably are, but we like to hope not) like their more decorated competitors.


34th Street Magazine

Werewolf?

Are werewolves the new vampires? Thanks to a certain tweenage book/movie sensation, it seems like our favorite hairy monsters are making a resurgence on the big screen.


34th Street Magazine

Titillating Toys

With all those females screaming “Vagina!” on the walk, Street can’t get sex off its mind.