RSSCategory: Connoisseur

Kosher Bakery Opens in Bala Cynwyd

Kosher Bakery Opens in Bala Cynwyd

The same group that brought you Citron + Rose opened a kosher bakery in Bala Cynwyd last week. Six Points Bakery, located at 289 Montgomery Avenue, is serving scones, brownies and pastries, along with a rotating crop of bagels, muffins and cookies—double chocolate cranberry pistachio cookies and peach bourbon turnovers, for starters—all baked daily—and true […]

July 18, 2014 | By | Reply More
5 Minutes, Apparently, is the New Benchmark for Pizza Delivery

5 Minutes, Apparently, is the New Benchmark for Pizza Delivery

Restaurateurs and brothers Nick Farrell, the owner of Sovana Bistro in Kennett Square, and Tom Farrell, the owner of The Classic Diner in Malvern, just opened RapiDOUGH Pizza Pies at the Providence Town Center, in Collegeville. The menu features brick-oven pizzas and calzones and handmade salads crafted from local ingredients and house-made cheeses—all of it […]

July 18, 2014 | By | Reply More
Out of the Bottle and Into the Bowl

Out of the Bottle and Into the Bowl

Victory Brewing Company, the Downingtown-based craft brewer, has a new take on the pint with the launch of its own line of ice cream. The three flavors—Hopped Up Devil, Triple Monkey and Storm Drop—are going for $6.49 a pint at Kimberton Whole Foods, Shady Brook Farm and the Victory retail outlet. The ice cream’s made […]

July 18, 2014 | By | Reply More
The Next Craft Beer Hotbed

The Next Craft Beer Hotbed

There’s a gold rush in Kennett Square, which’ll be home to four gastropubs by the fall, including two opening behind local brewers in the next few months. By Mike Madaio Nestled at the heart of Chester County farmland, humble Kennett Square’s become ground zero in recent years for some of the most sophisticated cooking in […]

April 10, 2014 | By | Reply More
A Study in Contrast

A Study in Contrast

At first glance, very little makes sense about Restaurant Racine, a new BYOB in Pottstown—yes, Pottstown, for starters. But, in the end, none of it matters, or all of it matters, because the food deserves total distinction. By Mike Madaio Contrasting sights immediately struck me as I arrived in Pottstown: a block of newly-constructed townhomes […]

February 21, 2014 | By | Reply More
A Kinder Pursuit of Perfection

A Kinder Pursuit of Perfection

Quietly—by today’s standards, at least—Marc Vetri is building an empire that, upon its inception, sparked a citywide revolution and now, spilling—finally—into the suburbs, is threatening to make him a household name. Not that he’ll be fazed by it. By Erica Chayes Fedderly Marc Vetri. The name draws reverence in a number of elite circles: the […]

February 21, 2014 | By | Reply More
A Sweeter Year Ahead

A Sweeter Year Ahead

With the opening of Tradestone Confections, a gourmet candy shop in Conshohocken, the door to a once exclusive world is being pried open. Consider yourself the carrier of a golden ticket. By Jennifer Hetrick Chip Roman, the do-no-wrong chef and co-owner of the stud restaurants Blackfish in Conshohocken, Mica in Chestnut Hill and Ela in […]

February 21, 2014 | By | Reply More
Schooled by a Butcher

Schooled by a Butcher

He expected a sermon on the glory of bacon. And a chance to wield a bone saw. Instead, a demonstration on cutting up a pig defined the countless errors of the author’s ways. By Mike Madaio I’ll admit it. I arrived at the Heritage Pig Butchering Class at Wyebrook Farm, in Honey Brook, with visions […]

December 16, 2013 | By | Reply More
Standing on the Cusp

Standing on the Cusp

Well removed from the fast times of the start of the millennium, it was through a gradual and necessary coming-to-terms that we’re about to arrive at an entirely fresh eating culture. By Cailen Ascher Tastes are always evolving. But, talking strictly within the confines of our eating habits, it’s felt, for some time now, as […]

February 1, 2013 | By | Reply More
Heeding the 4:30 a.m. Wake-up Call

Heeding the 4:30 a.m. Wake-up Call

Tomorrow morning, when you’re filling your cereal bowl, try to envision the origin of that gallon of milk. Or, better yet, visit the farm itself. Really. They’re looking for an audience. By Lynne Goldman If you’ve never been to a working dairy farm, you owe it to yourself—and your children—to visit one before the endangered […]

February 1, 2013 | By | Reply More