Choosing wisely and widely, the New York Times Travel section profiles four Philadelphia eateries: Supper, Barbuzzo, JG Domestic and Fish.
Though tourists still mob Philadelphia's famous cheesesteak institutions, these days locals are just as likely to line up elsewhere for house-cured charcuterie, farm-fresh beet salads and delicate foie gras terrine.
Confirmation of the city's evolving palate came on a recent evening in the form of a spellbinding smoked sweet potato soup that a waiter poured tableside at Supper, a restaurant in Center City. As I scraped bits of toasted marshmallow off the side of the oblong bowl and swirled my spoon through the cinnamon-kissed diced apples at the base of the spicy puree, the aromas roused rosy remembrances of Thanksgivings past and swept away my outdated notions about the range of Philadelphia cuisine.Original source: The New York Times
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