Releases in this Press Kit
Just when it seems like they’ve thought of everything, Philly chefs have gone and cooked up some brilliant new ideas. This summer brings a fresh batch of restaurants that exemplify the excitement and innovation of the regional dining scene. From a quick-service eatery specializing in sushi-esque burritos to a hearth-based bistro to the area’s first vegan bar to a completely gluten-free café, here’s a look at some of the newest additions:
Notable New Entrées:
- Passyunk Avenue adds another fine dining establishment to its files with Townsend Wentz’s eponymous bistro Townsend. The Lacroix-trained chef’s modern French sensibilities shine in dishes
Say it five times fast: Philly’s fallen for food trucks. From Temple University’s campus to South Philly, the beyond-fun dining craze has truly boomed. If a diner craves something, chances are he or she can find it on wheels: brick-oven soppressata pizza, green-tea macaroons, gourmet mac and cheese, Spam musubi, sweet-cream ice cream, pour-over coffee, along with staples such as soul food, cheesesteaks, crepes and falafel. Lunch seekers can find trucks all over the city, especially near universities, but they know to check Twitter before they make a trip. These trucks have wheels and often use them to feed new...
Over the past decade, the number of vegetarians in the U.S. has increased from about one in 100 to nearly one in 30, according to polls from the Vegetarian Resource Group and the Vegetarian Times. Veg-loving visitors to Philly have plenty of options from which to choose—upscale white tablecloth restaurants dishing out inventive vegetable creations to casual spots serving up raw foods and gluten-free dishes. Here are some spots worth checking out:
- Vegetable lovers head to Bucks County, where Mike Jackson’s Blue Sage Vegetarian Grille turns out creative, big-portioned vegetarian food (no meat substitutes) in a cozy,
Philadelphia’s charms as an eating town are increasingly well known—and increasingly well documented in national newspapers and magazines such as Food & Wine, The New York Times, The Washington Post, GQ and many, many others. But it’s also a city that harbors a fair number of hidden delights, which is exactly what makes eating here so much fun. Here, five local food luminaries share where they like to go on their off-hours, what they snack on late at night, their favorite low-cost meals and why they love to cook and dine in Philly.
A certified Iron Chef who’s
Used to be, the culinary phenomenon synonymous with Philadelphia was a certain cheese-laden sandwich. And while cheesesteaks are as popular as ever, there’s a slightly higher brow—but similarly homegrown—dining tradition that is quintessentially Philadelphian: It’s the bring-your-own-bottle (BYOB) restaurant. The region’s BYOBs are typically cozy, family-run, laid-back and all about the food. Hungry diners can find them on dozens of corners in Center City, along avenues of renewed urban neighborhoods and tucked down rural roads. At last count, Philly and its surrounding countryside had more than 300 BYOBs—and the scene continues to expand.
What Is A BYOB?:
The growing popularity of culinary and travel shows have inspired Americans to explore the countries of their ancestral heritage and the cultural traditions of their neighbors. Philadelphia and The Countryside™ adds to this global sense of community with a number of pan-African restaurants, enabling epicureans to use their plate as a passport to dine across the Diaspora. Here’s a look:
- A local institution, Abyssinia is a hit with vegetarians and the meat-eaters in their lives. Authentic Eritrean/Ethiopian preparations of lentils, beans, chicken, beef and lamb dishes wonderfully mix and match with the bar’s assortment of beers.
Little by little, Philly’s turned into a bona fide taco town. Between the mom-and-pop taquerias of South Philly, tried-and-true tequila bars, a roving pack of lunch trucks and the newest crop of gringo-owned joints, there’s truly a taco for everyone and their hermano. Here’s where the hungry masses can get their tacos on:
- Fishtown’s divey Loco Pez found its inspiration in L.A.’s fusion-y taco trucks, and the result is a mix-and-match menu of fun and sometimes unexpected flavors. There’s the Gabacho (ground beef in a crispy shell), for instance, or a seitan-and-spinach combo for the vegan crowd.
Few openings get the kind of anticipatory buzz that’s surrounding Pizzeria Vetri, celebrity chef Marc Vetri’s fifth Philadelphia restaurant and his first to exclusively focus on the pie. With an 8,500-pound wood-burning oven, the Fairmount parlor is sure to turn out pizza like no other when it opens this summer.
Yet that’s just the tip of the crust as it were. There’s a world of pizza secrets to explore in the Philadelphia region, from a suburban “speakeasy” to some rightfully picky pizza makers to dough-throwing classes in chefs’ open kitchens. Here are just a few ways to take a passion...
Situated amidst richly fertile farmland and home to innovative urban growing projects, Philadelphia is a market-goer’s dream. The open-air stalls dotting the city and countryside—from the bustling energy of the indoor Reading Terminal Market to the gingham-clothed tables of the Phoenixville Market—collectively connect consumers to freshly grown and produced food every day of the week. With many now accepting electronic payments, Philly’s growing roster of markets has made eating fresh, local food a way of life for its residents. Here are just a few places to find seasonal goodies and support area farms:
- The only farmers’
Philadelphia is full of edible treasures, and national food shows are recognizing the region’s arrival as a delicious dining town by filming segments and entire programs that show off top restaurants, stellar dishes and expert chefs. Whether it’s the Throwdown with Bobby Flay episode showcasing Tony Luke’s classic cheesesteak, the Man v. Food segment featuring the enormous Mt. Vesuvius sundae at The Franklin Fountain or any number of The Best Thing I Ever Ate highlights, there’s real flavor behind the hype. Here’s a look at a few of the great local eats that have been given the television treatment: