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Street Food

NEWS
July 9, 2011 | By Gregory Thomas, INQUIRER STAFF WRITER
A new breed of food truck is giving the ubiquitous cheesesteak a run for its money as the city's preferred curbside delight. The inaugural Philadelphia Vendy awards, a culinary showdown among eight of the city's elite mobile food vendors held Saturday in Northern Liberties, sought to identify and reward the leaders of that breed. And nary a steak was in sight. "It's been a long hard day, but it's been a beautiful day," Thomas Bacon, also known as Gigi, of Gigi and Big R Caribbean/American Soul Food, the crowned victor of the event, said as he clutched a gleaming trophy cup. "The Vendy Cup is a trophy that I can drink cool beer out of - after standing over a deep fryer, frying chicken, cooking cabbage and greens, and serving the customers.
NEWS
October 1, 2011
Three men were arrested in connection with an attempted robbery Tuesday of a corner store in Overbrook in which a clerk was shot in the head, police said Friday. Eric Flood, 25, of the 2200 block of North Salford Street in Overbrook, and Devron Lewis, 24, and Devin Miller, 22, both of Darby Borough, were charged with aggravated assault and related offenses. Miller was charged with attempted murder. Flood and Lewis were charged with attempted criminal homicide. About 11:20 a.m. Tuesday, at the 65th Street Deli Food Market, at 65th Street and Lebanon Avenue, the three men allegedly attempted to rob the store, police said.
FOOD
June 18, 2009 | By Linda Gassenheimer, McClatchy Newspapers
Savor the flavors of Korea with this grilled chicken coated with a garlicky soy-sauce glaze that's inspired by a Seoul street-food treat. I use juicy, meaty chicken thighs for this quick meal. Look for the skinless, boneless kind. Serve with sesame noodles with broccoli and carrots. Korean Grilled Chicken Makes 2 servings 1. Place chicken thighs in a plastic bag. Add soy sauce, vinegar, garlic, sesame oil, mustard, ginger, and pepper. 2. Seal the bag and gently shake to combine ingredients.
NEWS
June 14, 2013
What to eat: Tacos! Two for $6. Carne Asada (skirt steak), Pollo Asado (chicken) and Al Pastor (roast pork with pineapple). Try the rice and beans ($4), made with fire-roasted tomatoes. Drinks, including Mexican Cola and Jarritos, are $1.50. Don't miss: The homemade sauces are what set this cart apart. They are The Green, The Red and The Ugly, in order of ascending hotness. Green is tomatillo-based, with some poblanos and jalapeños. Red kicks it up a notch with Chile de árbol and pequins.
FOOD
December 20, 2007
After so many disappointing takeoffs on Philly's beloved soft pretzels - chocolate, sweet, stuffed, etc. - we're happy to report that someone finally got it right. James Barrett's blend of sourdough and whole wheat with fennel seed and anise flavors gives Metropolitan's savory soft pretzels the take-me-home, serve-to-guests quality our favorite street food never quite achieved. Scoop of the year A 7-inch handle lets you dip easily into those slim coffee bags. No more plastic scoops buried in beans.
FOOD
June 27, 2013 | By Michael Klein, For The Inquirer
Burger mania shows no signs of abating, and the chains are pushing into the area. This week saw the debut of BurgerMonger , in the former Ruby Tuesday's next to the carousel on the third level of Willow Grove Park mall. The Tampa Bay-area franchise, brought north via restaurateur Brian Harrington, touts Akaushi Kobe beef (and hot dogs), all-natural chicken, Kobe beef chili for the hand-cut fries, Haagen-Dazs ice cream, and house-made breads. Challah burger rolls are slathered with a garlic butter.
NEWS
July 4, 2014 | By Claudia Vargas and Mike Newall, Inquirer Staff Writers
Who regularly inspects food-truck propane tanks like the one that blew up Tuesday in Philadelphia's Feltonville section, injuring 10 people? Apparently, no one does. City health inspectors go over the trucks' food preparation areas in detail. State officials make sure the trucks are roadworthy. Federal inspectors scrutinize bigger propane tanks. But officials at city, state, and federal safety agencies said regular inspection of propane tanks like the one that exploded Tuesday was not their responsibility.
FOOD
January 26, 2012 | By Dianna Marder, Inquirer Staff Writer
Sandy Taylor's friends rave about her sticky buns. "They tell me they're so good you should sell these," says Taylor, 60, a retired lab technician who lives in West Philadelphia. She spent 10 years perfecting the recipe, using her mother's instructions for the dough. "You should sell these," Taylor hears again and again. And she would, too, if she could find a way to do it legally.
FOOD
January 24, 2014 | By Samantha Melamed, Inquirer Staff Writer
The food-truck business is known for grueling hours and razor-thin margins. So, when Jessica Iannuzzi was offered a windfall of free tomatoes for her Sum Pig food truck, she couldn't pass it up. Those tomatoes, though, came with a catch: The truck would become, quite literally, a marketing vehicle for Muir Glen organic canned tomatoes. "We feel that people connect with food trucks," Muir Glen's Katie Proctor said. In Philly's maturing food-truck economy, promotions tied to trucks are a booming business - but a somewhat controversial one, given that large companies are invading entrepreneurs' turf.
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