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Once a meetinghouse, now an eating house
This newcomer in Cinnaminson, which seems out of place amid the motels and strip malls along Route 130, has become one of South Jersey's finest dining destinations, with a talented young chef turning out contemporary fare with French and Italian accents.
By Craig LaBan / Inquirer Food Critic
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Max's
Friends-meetinghouse-turned-restaurant in S. Jersey | |
Strawberry Hill
A slice of California wine country in Lancaster. |
Le Bec-Fin
New renovations captures past greatness. | |
Tartine
Classic French bistro fare in Queen Village. |
Illuminare
Sophisticated pizza station, Fairmount watering hole. | |
Margaret Kuo's Peking
Authentic Chinese food in Media. |
Inn at Phillips Mill
Country French fare at a Bucks County inn. | |
Ernesto's 1521 Cafe
Moderate-priced Italian with Mediterranean touches. |
Palette
Antiseptic atmosphere, inspired cuisine in N. Liberties. | |
Twenty21
An upscale American grill with Irish accents. |
Porcini
One of the best in a wave of no-frills Italian trattorias. | |
Magazine
Rittenhouse Square hot spot offering bistro fare. |
Pasion
One of the city's finest restaurants. | |
La Encina
The region's finest authentic Spanish cuisine. |
Trust
A bid to revive 13th Street falls short of hype. | |
Craig LaBan Archive
More reviews. |
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Midlife brilliance
The new Le Bec-Fin boasts subtle but winning decor, while its kitchen sends forth exciting cuisine rooted in past greatness.
By Craig LaBan / Inquirer Restaurant Critic
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What's coming
The Bamboo Club, a polished-looking contemporary Asian fusion chain out of Arizona, is prepping for a Nov. 20 opening at the Pavilion at King of Prussia.
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Morimoto's big move
With a new restaurant in New York on the drawing board, chef Masaharu Morimoto may find his culinary attention divided.
By April Adamson / Daily News
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The cheesesteak project
Craig LaBan and a team of high school students cover more than 110 miles in a quest to find out who makes the best cheesesteak.
By Craig LaBan / Inquirer Restaurant Critic
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Rich ricotta
The last hand-maker of ricotta in South Philadelphia tells me: If I want to see a fresh batch coming out, come back at 8:30 that evening and take the steps that go down from the sidewalk into the basement.
By Rick Nichols
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