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FOOD
July 9, 2009 | Reviewed by Robin Currie
A Southern Chef's Love Affair With Italian Food Artisan Books, $40.   This cookbook could easily be overlooked as a coffee table book, but that would be an injustice to the author. Stitt is the chef/owner of restaurants in Birmingham, Ala., including the Highlands Bar & Grill, and Bottega Restaurant & Cafe. Winner of the James Beard Foundation's Award for the Best Chef in the Southeast, he was also nominated for 2008 Outstanding Chef. He cooks imaginative Italian food with a Southern twist: pizza with tomato chutney and roasted sweet peppers; potato ravioli with crawfish, candied lemon and Tabasco.
FOOD
February 13, 1994 | By Elaine Tait, INQUIRER RESTAURANT CRITIC
A storm-caused roof leak had snuffed the lights in our greenhouse dining room at the London Grill in the Art Museum area. For romantic purposes, the candlelit coziness would have been divine. For reviewing, however, the lack of light made certain aspects of the job devilishly difficult. Darkness didn't dim our delight in the flavors of this exceptional restaurant's food, however. Dinner pleasures began with one of the restaurant's good deals, a three- appetizer sampler offered at a bargain price of $9. One of the appetizers was a sliver of smoky-delicious salmon terrine layered with wasabi and caviar.
ENTERTAINMENT
November 9, 1990 | By Maria Gallagher, Daily News Restaurant Critic
The siren scent from Pomodoro's grill wafts out onto the Benjamin Franklin Parkway. It's seductive now, but I imagine it will be even more welcome when winter moves in to stay, and barbecue weather is just a memory. Pomodoro, which means tomato in Italian, is one plum tomato. It is the latest enterprise of Gabe Marabella and Neil Stein, who operate the very popular Marabella's restaurants. With Pomodoro, they take the Marabella's formula - good ingredients, simple preparation, reasonable prices - and give it a sophisticated sheen at slightly higher prices.
FOOD
August 9, 1992 | By Elaine Tait, INQUIRER RESTAURANT CRITIC
A dark shadow crosses the table. A mighty rumble shakes the plates, gently rattles the silver. Scary? Only at first. In next to no time, customers at Bryn Mawr's Central Bar and Grille get accustomed to the thunder and imposing presence of passing commuter trains. We did, certainly. After the initial shock of having the six-something to Philly roar past our window, we began to look forward to additional arrivals and departures. Central's menu seemed just right for the casual yet exciting setting.
FOOD
July 9, 1986 | By Gerald Etter, Inquirer Food Writer
Local farmers' markets are gearing up for summer's harvest, and From the Farmers' Market (Harper & Row, $10.95) has hit the bookstore market in time to give you some ideas of what to do with your farm bounty when you get it home. Food writer Richard Sax and chef-recipe tester Sandra Gluck have collaborated to produce fresh-from-the-farm recipes utilizing the seasonal produce increasingly available from farmers' markets. This paperback, in the authors' words, is not an encyclopedia of fruits and vegetables; neither is it a guide or a history of farmers' markets.
FOOD
October 15, 2009 | By Michael Klein INQUIRER STAFF WRITER
Just as the Constitution represents the work of many creators under James Madison, so too did last Thursday's Liberty Medal gala at the National Constitution Center. To feed honoree Steven Spielberg, presenter President Bill Clinton, and nearly 500 guests (Gov. Rendell, Mayor Nutter, and Sister Mary Scullion), a team of VIP chefs was assembled, including Jean-Marie Lacroix, Guillermo Pernot, and several of his colleagues from Cuba Libre. "We're cooking for stars and these are the stars that I can bring to the table," said John D'Amelio of Max & Me Catering, owned by Libre Management, which handled the banquet.
FOOD
February 21, 1997 | by Stan Hochman, Daily News Restaurant Reviewer
During lunch at Nick's Bar & Grill, four of us shoehorned into a booth, lovely bride asks if she can have the portobello mushroom sandwich without the hot Italian sausage. Waitress inhales warily and says something like, "A great deal of time and energy have been put into developing these recipes and we'd like you to have them as is; if not, we urge you to try something else. " Dinner upstairs at Nicholas Nickolas a week later: We dine in a luxurious booth, overlooking Rittenhouse Square, a dimmer switch controlling the ceiling light, bright for reading the menu, romantically soft through dinner.
NEWS
August 25, 2000 | by Sono Motoyama, Daily News Staff Writer
One of the first things Ben says after we're seated is, "When you walk by this place, you see all these beautiful people, but when you're sitting inside, they're not so beautiful. Like that guy. " We are sitting in Bleu, restaurateur Neil Stein's latest entry in the bistro stakes - not to be confused with Stein's other French color, Rouge, his first bistro on Rittenhouse Square, or with Stephen Starr's l'Ange Bleu (aka the Blue Angel) at the other end of town. All right, so the fabulousness quotient may not be as high here as it once seemed at Rouge when it opened two years ago. Nevertheless, you've got to hand it to Stein.
FOOD
November 1, 1995 | by Maria Gallagher, Daily News Food Editor
Had my first taste of wild boar the other night. It tasted like . . . no, not chicken, but something in between a veal chop and a pork chop. The civilized setting was Pattaya Grill, a new Thai-French restaurant on Chestnut Street near 40th, occupying the spot where Sweet Basil used to be. Pattaya is named for a beach resort in Thailand and has a sister restaurant directly across the street: Owner Manoch Pornmukda also operates the Thai Singha House...
ENTERTAINMENT
October 31, 1986 | By SAM GUGINO, Daily News Restaurant Reviewer
For years before their Super Bowl appearance in January, the New England Patriots were cursed as a team with great talent and potential - but unable to put it all together to get into the big one. Having opened in June, the Greenwood Grille has a much shorter history but suffers a similar problem. The elements for a splendid restaurant are there but in several critical areas (in football parlance, execution), it comes up short. The restaurant inhabits the leased SEPTA Jenkintown station.
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