Lafayette’s — selling shrimp étouffée, red beans and rice, shrimp and grits, po’boys, and chicken and waffles — replaces Vino Volo in the airport’s B/C Connector.
Bridges to Our Roots is a chance for restaurateurs to give back to Puentes de Salud, which helps workers and others who lack health insurance, said Juan Carlos Aparicio, chef-owner of El Chingón.
The man who filmed his encounter at Pat’s King of Steaks was charged with harassment. “How brazen are you to assault somebody and then post it?” owner Frank Olivieri said. “Thank God for stupidity.”
Rich Sorrentino’s semi-secret restaurant has closed as he’s doubled down on making pastas for supermarkets and other wholesale customers. Eventually, he will open a small retail shop.
As the city prepares to offer a new food-safety inspection guide to clarify the rules, recent enforcement actions at two restaurants point out gray areas.
Scott Dougherty and Bruce Goodman, who own Copper Crow in Horsham and the Blue Bell Inn in Blue Bell, are behind the transformation of Taphouse 23 in Bridgeport into Cecilia.
Bomb Bomb Bar, which chef Joey Baldino bought and (lightly) restored last year, is credited with bridging old-school and contemporary red-sauce Italian cooking.
Chinatown has moved beyond boba, the Health Department takes on Heavy Metal Sausage, and the inside story of how one of Philly’s top restaurants won a $1.5 million grant.
