Continuing our trip through Chinatown Week, Collin Flatt landed at Banana Leaf and found that she’s a saucy multicultural mistress, and oh so tasty.Â
Archive for the 'reviews' Category
Review: Banana Leaf
Aired September 24th, 2008 on reviews, Asian Fusion, Chinese, Chinatown and Malaysian. 0 CommentsOur friend Collin Flatt visits the newborn Prive and finds a lot of potential lacking proper execution.
Port Richmond Continues To Get Thumbs Up From Rich White People
Aired June 16th, 2008 on reviews and Pizza. 0 CommentsTacconelli’s got the nod from Forbes a few months back, and now Wine Spectator jumps in with some pounds for our friends on Somerset. The Spectator, along with The Wine Advocate, are the two most influential grape rags in the world. This means a whole new cross-section of folks who would never set foot in P-Rich […]
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We’ll admit it. Our knowledge of Greek food doesn’t go much beyond Gyros, Baklava, Tzatziki, and Moussaka. We like it, we love it, but that’s all we know. We haven’t been pushed or challenged with any Greek dishes. Enter Kanella.
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Chef Konstantinos Pitsillides has created the restaurant of his dreams and ours. A Cypriat by birth, […]
The rebirth of Center City Gastro has been much discussed and pontificated upon by locavores, foodies, and folks hoping for that Renaissance that’s been promised for what seems like FOREVER. Bindi, Apothecary, and grocery are the New Kids On The Block, joining Capogiro, El Vez, Lolita, and Vintage as the anchors of the Midtown Village […]
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It seemed like Blue In Green would never reopen at its White Building space on the corner of 12th & Chestnut. When it finally did, we stopped in hoping to spot some pancake flipping. We regret to inform that there’s no flapjack action just yet.
“I’m waiting on the city license so that I can add […]
Name: The Reaper
Available at: Trax Food Market, Front & Girard, open 24 hours.
What it is: Apparently, The Reaper is a soft pretzel that’s been sliced in half — horizontally — and refurbed with a few slices of ham and cheese in the middle, put back together, then warmed up again so that the cheese melts. […]
