Last month’s Food & Wine piece about dining in Philadelphia just got a counterpoint from aroundphilly.com’s Adam Erace (who also writes Blogalicious):
Food & Wine may employ countless criteria to define us a great food city, but the more pressing question is how we define ourselves. Does forsaking the blue-collar icons that put us on the map in the first place in favor of chrysanthemum gelato, sea urchin crostini, single-origin chocolate and bone marrow gelee make us a bunch of elitist sell-outs? Or is sticking to cheesesteaks, soft pretzels, Yuengling, water ice, scrapple and Tastykakes a one-way street to stagnation?
Last month’s Food & Wine piece about dining in Philadelphia just got a counterpoint from aroundphilly.com’s Adam Erace (who also writes Blogalicious):
