restaurants

Wait, It's Only 2 Hours From NYC? 5 Great Places To Eat In Bucks County.

A nice alternative to upstate and the Hamptons
Aug 19, 2014 10:00 am

An easy two-hour drive from NYC, this serene part of Pennsylvania and New Jersey rewards with postcard-perfect scenery, charming inns and terrific cultural offerings like galleries and museums. As we found out after a well-fed summer in the area, there are some great restaurants too. Here, we share 5 places to eat and drink incredibly well in Bucks County.

Here Are The Top 100 Restaurants In The American South

Moment of truth: How many have you been to?
Aug 14, 2014 11:00 am

We’ve come to trust Southern Living when it comes to food, so we were pretty excited when they released a list of the South's 100 best restaurants, spearheaded by the region’s 10 best new establishments. Take a look, mark down how many spots you’ve already visited and start planning your next Southern roadtrip right about…now.

Mike Solomonov Rewards Philadelphia With Some Serious Hummus Game. These Photos!

Rotating roster of hummus. Plus, pickles and pita.
Aug 12, 2014 10:00 am

Dizengoff, the new hummusiya from Philadelphia chef Michael Solomonov, is named after a famous food street in Tel Aviv and will be open seven days a week and offer a rotating  menu. Keep an eye on Instagram for changes in the lineup. And, some serious hummus porn. Here are the critical details.

You Can Now Buy A Meatball Shop Skateboard

Stay on the grind with this limited-edition board
Aug 6, 2014 12:30 pm

Meatball Shop chef/owners Daniel Holzman and Michael Chernow have upped their game from last year's meatball sub-themed skateboard deck designed with NYC-based SHUT. This year's model goes back to their humble roots, featuring a hand-painted antique meat grinder and the words "NYC Born & Bred." You know you want one.

Baked, Boiled, Simply Raw: How Crabs Are Cooked Around The United States

Cooking with eyes on Old Bay, sambal and just lemon
Aug 6, 2014 10:00 am

There are more than 4,000 types of crabs on the planet, the lot of them slippery jerks with little in common beyond claws and a salty-ass disposition toward humans who hope to eat them. Crabbers and cooks around the world have their own techniques for capturing and preparing cranky crustaceans, a canon that includes multiple techniques right here in the United States. Drew Lazor dives in.

The Legality Of This Restaurant's Special Pot-Smoking Section Is A Little Hazy

Owner cites 'grey areas' in state law
Jul 30, 2014 1:00 pm

A restaurant in Washington State is catching some buzz for its designated marijuana-smoking section, described as the "first of its kind." Is it legal? Well, man, that just depends on your perspective. Mint Tea chef Josh Simpson believes to be operating in "a lot of grey areas," amid the thickening fog of America's sweeping decriminalization movement. Step into the hazy issue right this way.

10 Things I Hate: Chris Hastings

Chef dislikes pretense, food festivals and flies
Jul 30, 2014 11:00 am

Life is filled with wonderful things and terrible things. During interviews, however, we pretty much only get to hear about the wonderful things. Ten Things I Hate is a chance for people in the food world to get things off their chest. We ask them what they hate, they give us a list. Next up: Birmingham chef Chris Hastings.

Your Cell Phone Is Ruining Dinner Again

Restaurateurs wish you'd quit your Instagram habit
Jul 24, 2014 2:00 pm

Some restaurateurs couldn't be happier with all the amateur shutterbugs who are eating in their establishments these days. It's free publicity! Many others, though, would prefer that you left the delicate art of food photography to the pros. Even with the benefit of auto-enhancements, your images don't always make their dishes look so appetizing. Dial-in to the controversy right here.

ADVERTISEMENT

Follow Food Republic

Vietnamese noodle soup, it’s what’s for breakfast
Know what makes a great chop brine? Pickle juice.
Britain stops rinsing raw chicken. We should, too.
Two liters of French 75? Yes please.
Stop everything and start deep-frying scallions
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.