Christine Ware's Page

Martha Stewart Finally Admits On Behalf Of Everyone That Rachael Ray Is The Sarah Palin Of The Food World

Martha, we love you. Still. Always.

SIP: Kosher wines uncork their premium side

Vintner Ernie Weir wants to make one thing perfectly clear. Yes, his wines are kosher. But first and foremost, they are award-winning Napa Valley wines.

Fond

On the off chance you've been wondering about all this fuss over pork belly - the suddenly u-pig-uitous staple in Philly kitchens that has been slow-braised, red-cooked, deconstructed into nuevo "al pastor," tossed in salad dressing, folded into bao buns, tucked into raviolis, tea-smoked, or dry-cured into fancy burger bacon - may I recommend putting Fond on your speed dial.

Fond

Philly's magic BYOB machine has produced yet another winning bistro for an emerging neighborhood, this time with young talents from Le Bec-Fin and Lacroix bringing sophisticated New American dining to an intimate dining room on East Passyunk Ave. The small menu has some memorable moments, the service is refined and outgoing. With more maturity and consistency, this promising gem can become special.

DINING REVIEWCRAIG LaBAN

The Bell Key Superior: Rare; sets fine-dining standards. Excellent: Excels in every category of the dining experience. Very Good: Interesting, with above-average food.

Texas BBQ, come to Phila.

South Street, even on the tamer blocks west of Sixth, won't ever be confused with the actual South. But for some reason - or possibly just blind coincidence - it has given rise to an uncommon number of barbecue joints, among them the estimable Bea Bea's Lawnside BBQ, now occupied by a lesser rib crib, and Phoebe's, also a shadow of its former self.

Avoid Bagel Related Injuries

The bagel can be eaten many ways, with a nice schmear of cream cheese, or a delicious bacon, egg, and cheese sandwich. It’s almost as if the bagel is a spiritual food, always a mainstay along with lox and whitefish at parties celebrating a new birth, and those that bring grieving families together after a [...]

No Matter How You Cut It…

When building that perfect sandwich, the one that fills you up and satisfies you like no other, the last thing one might think twice about is cutting it in half. Most people are programmed based on how their sandwiches were cut for them at a young age. But we’ve pondered this for a long time; [...]

Show Us Your Thanksgiving Leftover Sandwiches!

Quite possibly our favorite holiday of the year, tomorrow is one for family, friends, and stuffing your face. For some reason, turkey, stuffing, and cranberry sauce are ingrained in our beings as the ultimate comfort food. The only thing nearly as good as the Thanksgiving meal? The leftovers! Whether you use sourdough, ciabatta, rye, or white [...]

Sit. Stay. Hot Dogs At White Dog

University City’s White Dog Café has long been known as a leader in sustainable food practices, and new Executive Chef Mark Andelbradt continues that tradition of serving quality organic, local and natural foods.  Having worked at some of the nation’s finest restaurants including Morimoto (Philadelphia and New York,) Daniel, Tru and most recently, Tao in [...]

Unbreaded Salutes Iron Chef Jose Garces

Local superstar chef/restaurateur Jose Garces has now cemented his place on the national level by winning Food Network’s Next Iron Chef.  In honor of our local guy taking home the crown, today we are re-posting our interview with Chef Garces about sandwiches, originally published September 24th, 2009. Unbreaded: What was the last really great sandwich you [...]