We may have a pink, smoke-ringed game changer on our hands.
She says she's not giving up.
There's plenty of good news to share from the smoked meats beat.
The cookout will serve as a first taste of forthcoming Blue Belly BBQ.
Adam and Keith Gertler will cook four courses as a preview and test-run of their planned restaurant, with local beer-pairings.
Cool Quest is bringing his fried chicken and mush more to the next Night Market.
Miles Thompson brings his pop-up out of the apartment in anticipation of his own restaurant.
One Adam will be on drink duty, the other Adam on the grill.
The chef is sneak-previewing dishes for Superba Snack bar for the public.
A roster of five bartenders is so far scheduled to focus on a different brand or spirit each month.
DFC Tacos will serve fried chicken tacos on a black sesame tortilla and Guinness-smoked brisket.
The Wirtshaus chef will first prepare a "head to tail fin" menu of sustainable seafood.
Teenaged Flynn McGarry already has a cookbook, a New Yorker profile, and ambitions with Grant Achatz at Next.
The trucks will be truckin' up to Fishtown.
The two-day Italian pop-up welcomes the public for unlimited tastings over five hours on Tuesday.
Reservations for the exclusive dinners are open now, but not for very long.
We heard the bass was, like, totally kick-ass.
The pop-up is invite-only, and cameras may be rolling through it.