With the opening on the horizon, the chef gives us the lowdown on what to expect from the noodle bar.
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David Ansill and Bar Ferdinand Are a ‘Remarkable Pairing’; Seared Foie at Matyson Is ‘So Good’ It Could Make a Seven-Year-Old’s Head Explode
Rounding up the region's restaurant reviews.
For the first Sunday prix fixe in 2013, duck is the focus.
The annual fundraiser for the Philadelphia Live Arts Festival and Philly Fringe brought out an amazing array of dishes from some of the city's top restaurants.
Soft shell crabs get the boot, and whole roasted suckling pigs go on.
Tasting menus on offer include riffs on crabs, and flavors of Japan.
This time around the pop-up will have booze and new dishes.
Iron Chef Garces teams with Sixpoint, while Matyson's Chef Puchowitz riffs of cookout cuisine.
Chef Puchowitz's tasting menu this week focuses on foie gras.
The brunch scene continues blowing up.
With a new name and a new menu, Ben Puchowitz and Shawn Darragh announce their third pop-up.
The new tasting menu boldly goes where few others dare.
This time around getting a seat won't be quite as difficult.
Time's a'wasting, Romeo.
Despite a mild winter, chefs are still serving the wintry Alsatian dish.
For one night Puchowitz will dish up ramen, pho and other noodly wonders at Matyson.
Both restaurants are borrowing the Italian tradition for tasting menus this week.
The totally quacked up menu offers some mind blowing creations.