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The Revisit: Vernick Food + Drink

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Greg Vernick in the kitchen of his restaurant | Photo via Facebook

Every restaurant has an inaugural “regular,” and for Vernick, it was me.

At least that’s what chef Greg Vernick divulged, with a chuckle, when I called to ask a few questions about a late-spring meal. It was news to me. It seems that after I paid my third visit — a bit too quickly on the heels of my first two upon its 2012 opening — general manager Ryan Mulholland giddily proclaimed that the restaurant’s first serial patron was officially in the bag.

Whereupon I returned once more — and then completely disappeared for almost three years. Read more »

Hipsters and Grandpas: Triangle Tavern Reviewed

Spaghetti and Meatballs at Triangle Tavern | Photo by Jeffrey Towne

Spaghetti and Meatballs at Triangle Tavern | Photo by Jeffrey Towne

There’s only so much you can tell about a restaurant from its staff’s sartorial choices. But Triangle Tavern’s bar — whose bulbous edge gleams darkly with decades’ worth of varnish — offered a fascinating study in contrasts as I settled in amid drifting speckles of disco-ball light. A bullet casing swung from my bartender’s pale white neck as she stirred Dubonnet into gin. Nearby, a slender crucifix tagged its owner as a South Philadelphian of a more iconic stripe. And passing between them was a young black man rocking a Portland Trail Blazers jersey. Read more »

A Look Back at Friday Saturday Sunday’s First Review

fri-sat-sun-940With the final days of Friday Saturday Sunday under owners Jamie and Weaver Lilley coming up quickly. We reached into the Philadelphia magazine archives to find the 42-year old restaurant’s first review.

The review is by restaurant critic Jim Quinn, who in the October 1973 issue of the magazine reviewed Friday Saturday Sunday and Thursday Too (as it was known) as well as Astral Plane and Frog, two other restaurants that history shows were part of what we now refer to as, Philadelphia’s first restaurant renaissance. Even in its earliest days, it was clear that these restaurants were something special. 

Waiter, There’s a Long Hair in My Vichyssoise »