El Rey, meaning the king in spanish, is a bit more like the pauper in terms of style and design. That does not, however, take away from the fun folk-art decor or delicious, homestyle food.
When you think of the culinary scene in Philadelphia, two prominent names come to mind; Stephen Starr, restaurateur-extraordinaire whose empire here in the city boasts thirteen restaurants, over 1,000 employees and Scrooge McDuck-style revenue.
Continued from Part I on August 3, 2010....
Bastille Day is coming! France’s Independence Day, celebrated July 14th to commemorate the 1789 storming of the Bastille, is just around the corner. And what’s that? You forgot to make plans? Well that’s ok, because Chef George Perrier is gonna hook you up.
The Fourth of July is just around the corner, and if you’re like me, you’re probably thinking about staying home, having a few friends over and manning the grill. But what are you going to cook? Hey, I love hamburgers, hotdogs and chicken as much as the next red-blooded American, but I think this holiday represents a chance to shake things up and get a little creative with the fire pit. Here are three of my favorite summer recipes, easy to prepare and guaranteed to add a little flair to your BBQ without breaking the bank.
If you’ve been paying any attention to foodie news for the past couple of months, you’ll already know that Bobby Flay has lent his cash-generating name to the Philadelphia food scene by opening up another leg of his franchise burger hut, Bobby’s Burger Palace, at 39th and Walnut.
A food-lover’s dream come true Foodies, get your forks ready. The Philadelphia History Museum at the Atwater Kent is hosting an event that you don’t want to miss.
I'd like to let you all in on what is my favorite food in the world and possibly the best buffalo wings in town.
One of the nice parts about dining out with a large group of close friends --other than the company, of course-- is that you get to try a number of items off the menu without putting them all on your tab. Another way you can achieve the same effect is to go to a menu preview or pre-fixe dinner. My favorite of those two choices would have to be a menu preview for two important reasons.
There was a time once when my culinary adventures rarely extended beyond anything more dangerous than hot dogs or peanut butter and jelly sandwiches. I wasn’t a picky eater; I was downright terrified of food. My mother used to slather pork chops in marinara sauce and mozzarella cheese and tell me it was chicken just to get me to eat it. I wish I was lying.
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