While some Philadelphia restaurants are offering incredibly appealing takeout and delivery options, there are certain dishes that are currently unavailable due to coronavirus-related closures — looking at you, Dizengoff hummus and pizzas from Pizzeria Beddia.
When Steve Poses opened Frög back in 1973, the Philly restaurant was a game changer. Operating in the current location of Monk’s Cafe, the kitchen put out a menu of dishes like vegetarian chili and Thai chicken curry that were revolutionary for the city at the time.
Her first restaurant, the White Dog Cafe in University City, was operating under the ethos of “eat well while doing good” since it opened in 1983, long before farm-to-table was a thing. While Wicks parted ways with White Dog a while ago, recipes like ratatouille bisque and rosemary-parmesan biscotti have aged remarkably well.
Brunch at home minus the wait with a smoked salmon Benedict from Sabrina’s Cafe, flex Filipino cooking skills with Lalo’s lechon kawali with garlic fried rice and tomato salad, or indulge in Vernick Food Drink’s signature uni with soft scrambled eggs.
Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking
A meal at vegan destination Vedge usually leaves diners thinking Rich Landau and Kate Jacoby are invoking a bit of magic to turn rutabagas into creamy, cheesy fondue and eggplant into braciole.
In his first cookbook, written with co-owner Steve Cook, hummus secrets are revealed alongside recipes for seasonal vegetable salatim and Zahav’s famed lamb shoulder. Solomonov and Cook’s 2018 followup, Israeli Soul, is a culinary travelogue of Israeli cities, complete with recipes.
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With it members-only policy, scoring a table at Palizzi Social Club — a century-old hangout for Italian immigrants turned restaurant and bar — is a privilege only a small fraction of Philadelphians have had the pleasure of experiencing. Chef Joey Baldino, Palizzi’s owner and a third-generation president of the club, offers a peek inside the exclusive venue’s colorful South Philly history and recipes that tread the line between classic red sauce favorites and elevated takes on southern Italian fare.
The staff at Di Bruno Bros. is well trained in the art of cheese pairing and general gourmet guidance.
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So turn to his cookbook. Beddia dives deep into the trinity that makes for perfect pizza — dough, sauce, and cheese — and walks home cooks through the intricate but infinitely rewarding process of the pizzaiolo.
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