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So yesterday, I was tweetering about a story from the annual food show on CBS Sunday Morning that had to do with the (totally untrue) […]

It was a somewhat schizophrenic week here at Foobooz World Headquarters, high atop 1818 Market. On the one hand, we had the fun of beer […]

Remember a few days ago when we told you all about Tweed closing temporarily because of a problem with the roof? Yeah, well someone else […]

Can you guess how excited we are about Philly Beer Week? Yes, the answer is very. Still, we did manage to restrain ourselves and cover […]

A quick note for those of you who might’ve had plans (like we did) for a dinner at Tweed in the upcoming weeks: You’re going […]

We know you love to eat (because it would be weird if you were reading this blog but ate all your meals from the vending […]

Craig LaBan has plenty of good things to say about Tweed and chef David Cunningham. Cunningham nailed a perfect balance of complex flavors. A tart […]

So how will Craig LaBan like Tweed. The Center City restaurant received just 1 1/2 stars from Trey Popp in Philadelphia Magazine. And LaBan’s been […]

Trey Popp visits 12th Street’s Tweed and finds it an uneven affair. Some of the chef’s most enjoyable items are his most plainspoken: a squash-heavy […]

Here’s an idea to combine two good deals in a single night. hit Tweed’s happy hour for one of their tasty $5 cocktails and maybe […]

Adam Erace goes on and on about the decor and fauna at Tweed. The food he finds best when it is at its simplest. Another […]

Brian Freedman really likes Tweed, a restaurant that makes “fresh and local” more than a buzz phrase and turns it into an exciting addition to […]

We’ve been saying we have to get back to Tweed since popping in a couple weeks ago for a excellent quick bite. Perhaps now that […]

Apples, and Cheese Please comes back with a pleasing report on Downingtown’s Station Taproom. [Apples, and Cheese Please] Mom and Dad take Two Eat Philly […]

Tweed opens today on south 12th Street in the location that was most recently Les Bons Temps. Edward Bianchini’s first Philadelphia restaurant is heavily influenced […]