In Spain, Cava is more about technique than a sense of place
The sparkling wine's appellation refers to how it's produced, not where.
The sparkling wine's appellation refers to how it's produced, not where.
Veteran restaurateur Jeffrey Chodorow is behind a new supper club-style restaurant and bar at the Bellevue. He wants people to walk in and say, “Wow.”
Known Associates in Washington Square West, from the team behind the Michelin-recommended Forsythia, pairs a café-lounge setting with cocktails and a 10-dish menu.
Six years after the colonial-theme restaurant closed, Historic Philadelphia and Cescaphe will launch an outdoor destination this summer in the rear garden. City Tavern itself remains dark.
It's the third location for the growing collection of cafés known for their sourdough breads, homemade pastries, and seasonal dishes.
Angelo’s plans to start baking for wholesale customers out of the former Conshohocken Italian Bakery as construction has started on its South Jersey pizzeria.
The South Pacific island nation's climate is perfect for cultivating pinot noir, one of most difficult fine wine grapes to grow.
The Michelin-recommended Queen Village restaurant was shut down for 10 weeks over licensing issues. Now it's back as a BYOB.
Seven chefs and restaurants will walk the red carpet tonight. On Saturday, Inquirer photographer Monica Herndon won a Beard media award.
The brewpub's beer garden will also be resurrected.