By Craig LeBan 3 Bells There comes a moment of self-awareness in most chefs’ lives when they realize they no longer have the appetite or patience to work for someone else. “I wouldn’t want to hire myself as a sous-chef, either,” concedes Scott Schroeder, 40, whose independent streak and brash social-media persona have dovetailed
by Craig LeBan There are two kinds of beef lovers in this world: those who desire the buttery richness and tender ease of a filet mignon, and those who crave the funk of meat with a gamy savor, bones, and gristle. If the big cast-iron platter bearing the parrillada mixed grill at Malbec in Head
Travel and Leisure “Best Dive Bars in Philadelphia”.. Tattooed Mom By Sarah Maiellano March 2016 With its working class roots and growing hipster crowds, Philadelphia teems with unique dive bars. Here are our favorites….more.
PhillyVoice “More than 40 bands announced for 2016 South Street Spring Festival” By Aubrey Nagle March 31, 2016 The South Street Spring Festival is headed to the South Street Headhouse District on May 7, and the full music lineup, featuring more than 40 bands, has been announced….more.
Philadelphia Inquirer “On South Street, an annual celebration of Easter finery” By Jacob Adelman, March 29, 2016 There were Mad Hatter-inspired top hats, handmade green-and-orange porkpies and bunny-bedecked sun caps. But the best bonnet of all was the one worn by Joules Santos, according to the judges at this year’s Easter Promenade on South Street…..more.
Billy Penn “How Philly’s famous Easter Promenade died, and was resurrected” By Danya Henninger March 26, 2016 Strutting around in finery on Easter Sunday became common long before Philadelphia had a coordinated Promenade. In East Coast metropolises of the late 19th century, Easter was considered even more of a major shopping holiday than Christmas, so
Conde Nast Traveler “The 6 Best Places to Eat in Philadelphia Right Now” by Ashlea Halpern April 04, 2016 Hungry Pigeon f you walk into this Fabric Row restaurant and smell garbage, fear not: it’s just Birchrun Hills’ Red Cat cheese baking in the oven. The scent is noxious but the velvety taste, when