Maddy Sweitzer-Lamme is a freelance food and travel journalist based in Philadelphia. She writes about all things restaurants, and loves giving readers the inside scoop. Oyster House is a Philly ...

Find our artisan bakery/café in the quaint and historic neighborhood of Chestnut Hill. We offer our award-winning breads and pastries along with La Colombe coffee and espresso. Enjoy breakfast and ...

Spicy Thai curry paste, warming masala, or Burmese sweet curry? Thanks to Philadelphia’s diverse Asian American and Pacific Islander (AAPI) communities, you can make dishes with all three. Go beyond ...

Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author. For the first time, Philly is finally getting a ...

Little Baby’s Ice Cream, the Philly chain that first opened in East Kensington in 2012, is closing all of its locations for good on Wednesday, November 27, announcing today on Instagram that the “era ...

The Portuguese greeting “Oi, tudo bem?” — meaning “Hello, how are you?” — is one you’re likely to hear when entering many of the businesses in the neighborhoods of Oxford Circle and Castor Gardens in ...

Though the pandemic has battered the restaurant industry and the food industry at large, the need for better and fairer systems in restaurants, food businesses, and food media predates the labor and ...

Emma Orlow is a former editor and reporter for the Northeast region at Eater, who focused primarily on New York City, where she was born and raised. She covered restaurants, bars, pop-ups, and the ...

At a red-carpet ceremony in Chicago last night, a whopping three chefs and restaurants from Philly won James Beard Awards, considered one of the food industry’s highest honors, akin to the Oscars.

When Doom opened up a few blocks away, Andrea Ulsh could have been upset. Her bar, Poison Heart on Spring Garden, is known for its moody atmosphere, killer music playlist with deep punk cuts, creative ...

“I’m always going to be most excited about things that I grew up eating but [that] people would never pull out as a Black ingredient or a Black dish,” Tate says, while talking through the Honeysuckle ...