Dish By Dish

How Oloroso Celebrates Modern-Day Tapas, in Six Dishes

At Philadelphia’s Oloroso, they serve small plates, but not like you’re probably used to seeing them. Instead, chef-owner Townsend Wentz…

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Bolo chef-owner Yun Fuentes

Dish By Dish

How Bolo Brings the Diasporican Experience to the Table, in Six Dishes

For chef Yun Fuentes, there was always something special about the block of Sansom Street between 20th and 21st Street.…

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Tabachoy spread

Dish By Dish

How Tabachoy Celebrates Filipino Food and Culture, in Five Essential Dishes

For a little more than a year, one of Philadelphia’s most perpetually packed restaurants has been putting a spotlight on…

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A look inside the kitchen at Middle Child Clubhouse from the bar

Dish By Dish

How Middle Child Clubhouse Rethinks the Classic American Diner, in Six Dishes

One of the first things you might see when you enter Middle Child Clubhouse in Philadelphia is a neon sign…

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Dish By Dish

Six Dishes to Love on Elma’s Tasting Menu

There’s a quiet confidence throughout Elma. From the small team comprised of chef-owner James Nardone and sous chef Michael Endres…

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Dish By Dish

Fishtown’s Kalaya Is a Love Letter to Southern Thai Cuisine

When the first iteration of Kalaya opened in April 2019, chef-owner Chutatip “Nok” Suntaranon was uncompromising in her vision: She…

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Omar Tate and Cybille St. Aude-Tate of Honeysuckle Projects

Dish By Dish

A Celebration of Black Luxury, as Told By Honeysuckle Projects

Everything that chefs Cybille St. Aude-Tate and Omar Tate of Philadelphia’s Honeysuckle Projects create tells a story. There’s meaning and…

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