Pizza Prayers Answered: Lorenzo & Sons Is Two Weeks Away From Reopening on South Street
Like a pizza-making Phoenix, Lorenzo's will rise from its own ashes.
By Collin KeefeLike a pizza-making Phoenix, Lorenzo's will rise from its own ashes.
By Collin KeefeIf the buzz hasn't already been blown up for Serpico, it is now.
By Collin KeefeMaybe the second one will land in Philly.
By Hugh MerwinIn recent years the dirty old jiggle joint was gussied up and affixed with a fake sign out front.
By Collin KeefeThe restaurateur has more deals in the pipeline.
By Hugh MerwinThe chef's been bounced around quite a bit over the past year or so.
By Collin KeefeSerpico told us that the menu is similar to what he will serve at his restaurant when it opens.
By Collin KeefeDavid Chang's former right-hand man says his forthcoming restaurant will be American rather than Asian.
By Collin KeefeThere appears to be no rhyme or reason to the newly updated property value assessments, but one thing's for certain: restaurants are going to have shell out a lot more dough.
By Collin KeefeIt's the first time since 2004 that the industry publications has focused on Philadelphia, its chefs and restaurants.
By Collin KeefeFor the first tapping, both beers will be offered at special low price.
By Collin KeefeRounding up the region's restaurant reviews.
By Collin KeefeNo doubt the city's craft cocktail movement still has legs to stagger on, but this whole speakeasy schtick is yesterday's news.
By Coolin KeefeThe restaurateur will open a café and restaurant, and his group will helm on-site catering events.
By Hugh MerwinThe two chefs will riff on Italian cuisine through eight courses.
By Collin KeefeThis is not the kind of restaurant we’re used to seeing from the glamorous Iron Chef and sushi master.
By Adam PlattWith the return of the Center City District's twice-annual dining promotion comes rogue restaurant deals.
By Collin KeefeThough the bar's set higher for gastropubs, there's still plenty of room for fine and fun dining.
By Collin KeefeAfter Sophia's, the chef wants to pick up where he last left off at Striped Bass with a new seafood concept.
By Collin KeefeThe new brew was made exclusively for the restaurant by Dock Street.
By Collin Keefe