| Follow Us:

Food : In The News

109 Food Articles | Page: | Show All

'Virtuous fast food' is on the rise in urban centers, including Philadelphia

The rapidly-expanding fast casual market is trending towards local, healthy, sustainably-sourced food. Philadelphia is now home to some of these national chains, in addition to homegrown examples such as Pure Fare

A handful of rapidly growing regional chains around the country — including Tender GreensLYFE Kitchen, SweetGreen and Native Foods — offer enticements like grass-fed beef, organic produce, sustainable seafood and menus that change with the season. Most promise local ingredients; some are exclusively vegetarian or even vegan. A few impose calorie ceilings, and others adopt service touches like busboys and china plates...

SweetGreen, which has 27 outlets in and around the cities of Boston, New York, Philadelphia and Washington, was started in 2007 by three Georgetown University seniors and is tightly connected to that younger demographic; its founders, Nicolas Jammet, Nathaniel Ru and Jonathan Neman, are all still under 30. (Mr. Jammet grew up in the kitchen, the son of André and Rita Jammet, who owned La Caravelle, the luxe New York restaurant that closed in 2004.)


Original source: The New York Times
Read the complete story here.

T Magazine shines a light on food halls, including the legendary Reading Terminal Market

Food halls -- like the wildly-popular Eataly in New York -- are a growing trend. Philadelphia's own Reading Terminal is undergoing a renaissance.

After a $3.6 million renovation to this historic indoor market in a former train station last year, its longtime merchants, including Pennsylvania Dutch farmers, have returned. The 80 vendors include 34 restaurants. Post-renovation newcomers include Wursthaus Schmitz, a German grocery and sausage stand that serves sandwiches ($9-11); the Head Nut, which offers spices, teas, nuts and candy; and the Tubby Olive, a gourmet olive oil ($16-31 a bottle) and vinegar shop.?

Original source: T Magazine
Read the complete story here.

The New York Times highlights beloved regional ice cream parlors, including Bassets

The New York Times pens a love letter to local ice cream parlors.

In some circles, the nostalgic beauty of a quart of Yarnell’s Ozark Black Walnut in Arkansas or a scoop of Bassetts from Reading Terminal Market in Philadelphia beats out any fancy high-fat, chef-spun ice cream.

"The best ice cream is what comes with experience," said Troy Moon, 47, a resident of Portland, Me., who holds a special fondness for pistachio ice cream from the regional brand Gifford’s, preferably eaten during a road trip though Maine.

It would be difficult to argue that any other food holds a stronger connection to memory than ice cream does. Ask most Americans about their favorite childhood ice cream and the descriptions will be vivid and specific.


Original source: The New York Times
Read the complete story here.

Yoga, with a beer chaser

A growing trend has a session of bending and stretching followed by a session ale.

Detox Retox is part of a growing trend of yoga paired with post-practice beer. These classes, often placed in breweries, are popping up across the country, and some have cheeky names like Happy Hour Yoga with Joe Sixpack in Philadelphia, BrewAsanas in Colorado (Boulder and Denver) and Three Sheets to the Warrior Pose in Wilmington, Del.

The trend was started two and a half years ago in Charleston, S.C., by Beth Cosi, a restaurant worker turned yoga instructor. Ms. Cosi regularly invited her friends to take her class, but few actually made it to the studio. After connecting with a local brewery, she extended another invitation to her non-yoga-practicing friends to attend a beginner’s class that was followed by a beer tasting.

Ms. Cosi, whose friends showed up, learned that beer is an effective carrot on a stick.


Original source: The New York Times
Read the complete story here.

NYC's beloved Big Gay Ice Cream coming to Philadelphia

This New York institution is opening up a location on Broad Street. Oh, happy day!

Last night Douglas Quint and Bryan Petroff announced that they were bringing their beloved NYC ice cream shop Big Gay Ice Cream to Philadelphia....

As reported by Philly.com, Quint and Petroff will be opening at the SouthStar Lofts. They liked this location for the fact that it made them part of a "culinary neighborhood." "Something that we always try to do when we choose locations is make sure that we're amongst good company ... [In Philadelphia], we'll be in walking distance to Marc Vetri's restaurants, Kevin Sbraga's, and Jose Garces' restaurants." They've been working on securing the lease for the Philadelphia shop since the beginning of the year.

With an August or September opening, the Philadelphia location will be opening around the same time as the upcoming Los Angeles location. Petroff says that project got delayed due to some trouble with the city, but that construction will soon be underway. Petroff, who moved to Los Angeles recently, will be overseeing the LA build out while Quint works on getting the Philadelphia shop open.


Original source: Eater
Read the complete story here.

Philly chef Michael Solomonov earns mention in trend piece on Middle Eastern flavors

Middle Eastern flavors are invading high-end kitchens, including those in Philadelphia.

Today Ms. Oliveira is one of many chefs, with and without roots in the Middle East and North Africa, who are pulling those regions’ rich and ancient culinary traditions into the limelight...

Elsewhere in the nation, chefs like Michael Solomonov in Philadelphia, Mourad Lahlou in San Francisco and Alon Shaya in New Orleans are delving into the Middle Eastern pantry. And some chefs who have no connection to the region but who embrace a global, nowhere-but-everywhere cooking style are rifling through the cupboards of Middle Eastern kitchens, then riffing on what they find there: new grains and syrups, cheeses and pickles, fresh herbs and dried beans.


Original source: The New York Times
Read the complete story here.

The city simplifies rules for farmers' markets

PlanPhilly reports on changes to how the city regulates farmers' markets.

Last week City Council approved changes that eliminate the farmers’ market licensing fee, simplify the rules for operating a market and require a simplified registration with the Philadelphia Department of Public Health...

“There’s been a real growth in farmers’ markets in recent years, and so these rules were kind of updated to reflect their popularity, and folks in public health have come to view farmers’ markets as good sources of fruits and vegetables for people, so the code kind of reflects the changing times,” said Nicky Uy, senior associate of the farmers’ market program at The Food Trust, which operates 25 farmers markets in Philadelphia and has plans to open four more this year.

 
Original source: PlanPhilly
Read the complete story here.

Citizens Bank named one of the best ballparks for craft beer

The Phillies' home stadium came in No. 6 in a list of the country's best ballparks for craft beer. (In fact, a local microbrew will run you the same cost as a Miller Lite.)

It comes as no surprise that two Pennsylvania cities (the only two with major league teams) made it into the top five. The state is well represented by a number of great breweries and both stadiums felt it only right to serve that amazing beer. At Citizens Bank, Phillies fans drink beer from Tröegs Brewing, Victory Brewing, Flying Fish (in nearby New Jersey), Sly Fox, Yards Brewery, Prism Brewing, and Philadelphia Brewing. The list continues with several out-of-state breweries, like Goose Island, Long Trail, Otter Creek, Allagash, Anchor, Dogfish Head, Lagunitas, Ommegang, Samuel Adams, 21st Amendment, Oskar Blues, and Sierra Nevada.

Original source: The Daily Meal
Read the complete list here.

Huffington Post lists reasons Philly is 'most underrated city in America'

The Huffington Post has put together a list of the reasons Philadelphia is "the most underrated city in America." Sure, it's click-bait, but it's also kinda great -- soft pretzels, Eastern State, beer! And even a couple of things to snark about -- the Citywide Special is actually $5.

Original source: The Huffington Post
Read the complete list here.

The New York Times visits Midtown Village's Little Nonna's

The New York Times' travel section visited Philadelphia's thriving Midtown Village neighborhood, checking in on Little Nonna's, Marcie Turney and Valerie Safran's latest.

The menu is packed with classic dishes as they might be prepared by a modern-day nonna — Italian for grandmother — using ingredients from local farmers: an antipasto board of roasted veggies, parmigiana with Japanese eggplant and Thai-basil pesto, Concord grape water ice.

But on a chilly evening in November, I couldn’t resist the Sunday gravy. A heaping portion of “gravy” (marinara made with San Marzano tomatoes) and paccheri (the macaroni of the day) arrived on one platter, and on another were assorted meats — pork braciole, spicy fennel sausage, meatballs stuffed with fontina. Other memorable dishes deviated from the traditional tried and true, like bruschetta with roasted figs, Gorgonzola dolce, celery hearts and crunchy hazelnuts. And a standout pasta dish featured braised duck, pecorino and turnips atop chestnut ravioli stuffed with roasted heirloom squash.


Original source: The New York Times
Read the complete story here.

Grub Street examines the NYC-to-Philly trend

Why do New York chefs come to Philly? And what makes this town different? Grub Street tackled the issue.

It's easy to think that people who leave New York couldn't hack it in the city's cutthroat restaurant environment. But recently, chefs are relocating just as they're poised to make it big here, opting for the comfort of Philly overpotential celebrity in New York. Peter Serpico left his justly celebrated role within the Momofuku empire to open Serpico on South Street in June. Meanwhile, after two years working at Torrisi Italian Specialties, Eli Kulp was poised to become the executive chef and partner of a little restaurant called Carbone (perhaps you've heard of it?). Instead, Kulp teamed up with Ellen Yin’s sixteen-year-old Philly restaurant, Fork, launched a spinoff called High Street on Market, and, most recently, got named the Philadelphia Inquirer's "Chef of the Year." So, what's the draw?

Original source: Grub Street
Read the entire story here.

Philly chefs share favorite 'under the radar' spots

We Feast asked top local chefs about their favorite places to eat when they're not working -- we agree with quite a few of them. Joe Cicala of Le Virtu repped Los Gallos, a killer Mexican spot in South Philly.

“I do a lot of takeout due to my grueling work schedule, and Los Gallos satisfies my Mexican craving. It’s always good—I like the cemitas poblanos and tacos a la plancha—affordable, and it’s right around the corner.” 

Original source: We Feast
Check out the complete list here.


Keeping a brewery small can reap dividends

Small-production breweries can create demand for their products -- it might be a good lesson for future craft brewers.

Hill Farmstead, in the hamlet of Greensboro, produces just 60,000 gallons of beer annually. The beer is available for purchase only at the brewery and in roughly 20 Vermont bars. In addition, Mr. Hill sends 12 kegs to distributors in New York City and Philadelphia a few times a year...

From the start, his philosophy has been to make the best beer possible without pursuing what he calls “infinite, boundless growth.” He operates under the belief that beer is a perishable item, “just like lettuce or broccoli,” he says, and should be consumed locally, not shipped long distances.


Original source: The New York Times
Read the complete story here.
 
 

GQ's Alan Richman weighs in on the cheesesteak wars

The renowned food critic drafted his list of the 10 best cheesesteaks in Philadelphia. (Ed note: the presence of Pat's and Geno's on the list is a disgrace; the omission of Dalessandro's is even worse.) 

So many cheesesteaks, so much to learn, even for a Philadelphia native, which I am. Who makes the best, a debate that has consumed the city for decades? Which is the best cheese, sliced provolone or Cheez Whiz, the legendary goop invented by Kraft in the early fifties? (American cheese, a third option, is too feeble to be a viable choice.) Which establishment chops, caramelizes, and adds the correct quantity of onions, which is my particular passion, given that the grilled beef in these sandwiches tends to be bland?  And, finally, just how good is the bread, a judgment we tended to leave to Maria Gallagher, a former restaurant critic for Philadelphia magazine?

Original source: GQ
Read the complete list here.

Hot Stuff: Sriracha plant coming to Philadelphia?

According to the Philadelphia Business Journal, what once sounded like a joke -- the beleaguered Sriracha factory moving to Philadelphia -- is gaining some traction. Now that's some spicy news.

Philadelphia Councilman at-Large Jim Kenney is hoping to entice the company to move its plant to Philadelphia. When he heard that Huy Fong Foods was facing backlash from its Irwindale, Calif. neighborhood, Kenney made some headlines by saying the plant would be welcomed with open arms here in Philadelphia.

But now his invitation seems (at least a little bit) more serious. A judge ordered a partial shutdown of the Huy Fong Foods plant because of the stinky odors it emits into the neighborhood. In response, Kenney said he's looking for potential sites in the area where they can make sriracha sauce without the smell bothering neighbors.


Original source: Philadelphia Business Journal
Read the complete story here.
109 Food Articles | Page: | Show All
Share this page
0
Email
Print
Signup for Email Alerts