• Adam Erace goes to Paxia, and finds that “Torres really hits his stride with the hearty, flavorful, fill-you-up-right entrees.” Despite the impending super-saturation of Mexican restaurants in the city, Paxia is good enough to cause a blip on the radar.
• Going fully locavore is a daunting — nay, impossible — challenge for those of us who don’t live in warm climates, but you can cross wine off of your list of things bought locally. Penns Wood Winery grows PA grapes and makes Pinot Grigio; Chardonnay, with some success.
• Also! An interview with Joey Chimko, a line cook at Marigold Kitchen. He became a cook after he “was working in a steel processing center as a production manager and became physically ill due to stress.” Whoa!
