What's going on in Philadelphia

What we want when we set out to buy jeans is a store that carries a bajillion brands and a staff that will tell us, for real, which of them do and do not look so hot on our butts. Check and check.

Upstairs Cafe at Di Bruno's Students, corporate honchos, stiffs on a lunch break and soccer moms intermingle here thanks to the food. Pizza, salads, sandwiches and soup made with all the freshest goods found right downstairs.

At Plenty, macaroni and cheese takes on a higher form--this isn't your box of Kraft. Plenty uses gruyere, New York cheddar, and pecorino cheeses, and adds house-smoked bacon, because--come on--who doesn't love bacon? And at Plenty, diners can eat ...

Monk's Cafe is a Belgian beer emporium and restaurant. This cozy bar is unique in many ways. You won't see a big screen TV or pool table here, just beer enthusiasts. The atmosphere is casual and friendly. Monk's has more than 300 beers and was the...

Minimal to the point of being sterile, A Kitchen offers a clean slate to ingest some high-quality carbs, far away from the hot messes you spent last night with. And feel free to keep the shades on — this is Rittenhouse, after all.

“Where have all the cowboys gone?” asked singer Paula Cole in her one hit song. Hollywood. Next question: Where are all the fucking diners? You know, the joints with eggs, bacon, grits, toast and endless coffee for $5? Don’t let your civics teache...

Laurentius Purnama styled Britney Spears’ hair in her smoking hot “In the Zone” days. Short of Jennifer Aniston’s bob, we can’t think of a better career boast.

To escape DIYing our greens in front of a sneeze shield, we head for this creatively assembled (by someone else) salad with warm shrimp, shaved parm and half an avocado, atop a bed of greens dressed in lemon vinaigrette. Ah, dignity.

Humans need water, air, music, love, fried chicken, buttermilk biscuits, gravy, mashed potatoes, collard greens, mac ’n’ cheese, coleslaw and various other Southern foods to live. That’s a fact. Here’s another one: On the second day, God fried a s...

The savory, smoky quintet of cinnamon-scented whole wings may be the perfect starter, but we prefer to order up a draft of Allagash White and make them a meal.

Chef Martin Hamann left big shoes to fill when he exited the Four Seasons. Thankfully, chef Rafael Gonzalez is more than up to the task. Gonzalez, last of the Four Seasons Vancouver, is a Miami native with Cuban-American roots. Adept at classic an...