Michael Klein | A decade chronicling spots that sizzled and fizzled
Ten years is a mere blink of an eye when you think about eternity. But if you're referring to the comings and goings of the restaurant business, 10 years is an eternity.
( By Michael Klein, Inquirer Columnist, 04/10/2003 03:01 AM EDT)

Restaurateurs who have made it share lessons from a tough business
The restaurant business has never been easy. Besides the long hours, the staffing issues, and the fickleness of tastes, there seem to be a million outside forces determining whether you make a living or close the doors.
( By Michael Klein, Inquirer Staff Writer, 04/10/2003 03:01 AM EDT)

MarketBasket | Younger than springtime
It's the tulip of the wine world. The first sip of Chaddsford Winery's Spring Wine - a light, lovely and flowery white wine that appears when the daffodils and forsythia bloom - is becoming an annual rite of spring in the Philadelphia area.
( Edited by Barbara Sadek, 04/10/2003 03:01 AM EDT)

Rush-Hour Gourmet
A hearty bowl of homemade chicken soup doesn't have to take hours to make. A few convenience products come in handy, as do quick-to-cook chicken breasts, which are broiled before being added to the pot.
( By Renee Enna, Knight Ridder News Service, 04/10/2003 03:01 AM EDT)

Tobacco now on the menu
N.Y. restaurant responds to smoking ban.
A New York restaurant has cooked up a way to beat the city's tough new tobacco ban. The Italian restaurant Serafina Sandro unveiled a "Tobacco Special" menu last week, with such delicacies as gnocchi made with tobacco and filet mignon in a tobacco-wine sauce, garnished with dried tobacco.
( Reuters, 04/10/2003 03:01 AM EDT)

Paris near Passyunk
Sublime baked goods fly out of a new South Philly spot
What has gone around has come around at this plain and unceremonious salmon-colored French bakery on 12th near Passyunk - a fish out of water beside the Italian-accented hair-cutteries and provolone-festooned cheese shops, the brick-oven pizzerias and simple trattorias that define the grittier and untouristed precincts of South Philadelphia.
( By Rick Nichols, 04/07/2003 11:13 AM EDT)

Moro
In Wilmington, one of the region's best new restaurants presents powerful flavors, a top-notch wine cellar, and a warm, stylish ambience.
The Moro blood orange is a sultry fruit with purple flesh that conjures the intensity of the Sicilian sun. It's a juicy burst of sweet, tart and bitter. The blood orange is sexy. No wonder it's one of the hottest flavors around.
( By Craig LaBan, 04/07/2003 11:13 AM EDT)