• “ Charcuterie and artisan cheese … is now one of Avalon’s best assets,” but the “short rib and Gorgonzola arancini were good enough, but would have been better with the meat tucked traditionally into the center.” [Inquirer]
• Each bit of Brauhaus Schmitz’s pretzel “is a little crisp, a little chewy, a little bit of heaven;” the wurstplatte’s “hefty bauenwurst of smoked beef and pork, was like the world’s greatest hot dog.” [Courier-Post]
• The Stuffin’ Cranberry sandwich at Reading Terminal Market’s The Original Turkey “is not going to compare to the giant juicy turkey my aunt lovingly roasts for me on Thanksgiving, the slices of white meat are a decent alternative to hold me over until I get to her place.” [Midtown Lunch]
• The “hearty, chewy mushroom farro, mixed olives, juicy beets, deep, lustrous Black Tuscan kale, and a knife-worthy vegetable stack” in the Mediterranean Antipasti Plate from Barbuzzo’s new lunch menu is “so tender and texturally fascinating.” [Living on the Vedge]
