• Le Viet’s Chef Sinh Cao “cooks from the heart of pure tradition, with elegant presentations, good ingredients,” and his dishes make “taste buds hum at a higher frequency.” [Inquirer]
• Philadelphia Bar & Restaurant’s Bigos, a Polish sauerkraut-sausage stew “comes from the same peasant-winter imperative as cassoulet, or cacciatore,” and “makes its own statement that food wants to be a player here.” [Inquirer]
• Philadelphia Bar & Restaurant’s location “means the temptation to service the wealthy and well-gelled will never be far away”; Chef Sauter’s menu is “trying to decide if it’s more casual pub … or green-market bistro.” [Citypaper]
• “Few right now are more adept with a deep-fryer than PBR”; the fried mac and cheese’s “soft pasta and cheddar and parmesan cheeses with the crisp, shattering fried breading was stunning.” [PW]
