• Doma’s calamari bibimbap “eschews easy flavor shortcuts and sidesteps the problems that tend to plague even the easier chicken and beef versions,” and stuffed jalapeño tempura “a highlight, despite [Brian Freedman’s] resistance to the charms of cream cheese-raw fish combos” [PW]
• Some of Tweed’s dishes are “as overworked as a farmer during harvest season” while others like the salmon “trimmed with cracked black and white peppercorns was the best.” [Citypaper]
• The Bucatini at Giorgio on Pine was the “Italian cucina at its best,” and the apple cider marinated pork loin was “about the best” Phyllis Stein-Novack has sampled at a restaurant. [South Philly Review]
• Atiya Ola’s Spirit First Foods’ green power juice is “refreshing” while the wrap comes “packed with … a combination of kale and tahini, greens tomatoes, couscous, hummus and onions.” [Living on the Vedge]
