Philadelphia Weekly In A Nutshell (05/02)

• The big question about The Lounge at Rae: Can a high-end restaurant also do affordable (yet creative) bar food? The short answer is yes. Rabbit nachos, people!

• Tria wants you to know that mead ain’t just for the Renaissance Faire anymore.

• Philadelphia journalist Sasha Issenberg discusses the intersection of sushi and globalization.

• How to make pork chops, M Restaurant style.

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Philadelphia Weekly In A Nutshell (05/02)