As restaurant critic and Drink columnist, Craig covers the culture of Philly food as he chronicles the rise of our culinary stars, the decline of some, and the dramatic evolution of a dining scene that shapes emerging neighborhoods and helps define our region's identity, one plate at a time.

Latest Stories

Coronavirus kept us from Italy. It remains in our hearts – and kitchen | Craig LaBan

Good food on its own cannot solve the biggest problems, but it can help us cope. After cancelling a trip to Italy, our restaurant critic cooked Italian pasta as comfort for the lives, restaurants, and plans impacted by the coronavirus shutdown.

Disruption in the seafood supply chain ripples from empty Philly restaurants to idle N.J. docks

“This is hard to say, but I think the entire food chain is vulnerable...”


Finding sourdough magic at home with help from Lost Bread’s Alex Bois | Craig LaBan

When it comes time to bake bread at home, turn to one of Philly's pros for local flour, advice and the gift of starter.

Here’s how to get fresh bread and other treats from Philly bakeries

Getting fresh bread in the time of coronavirus is different. But it's still possible as local bakers scramble to keep their ovens firing and find new ways to deliver loaves to their customers safely.

Chef Rich Landau was forced to close his restaurants. A visit to his ailing father gave him a boost.

“Watch the clock and know that every time the second hand ticks, you’re one step closer to the day everything will be back to normal.”

What’s Craig LaBan cooking? Pizza recipe from Philly’s own Joe Beddia.

LaBan relies on “Pizza Camp,” a cookbook by Beddia, a Philly pizza maestro. His recipe for a homemade pie will get the entire family into the kitchen.


Canal House Station brings author-chef duo’s cookbooks and recipes to life

The bucolic Canal House Station in Milford, N.J., was built to bring Hirsheimer and Hamilton’s cookbook empire to life. Like many restaurants, it has transitioned to takeout.

‘Cook Something’ brings flavors of Canal House Station to home kitchens

Recipes from Christopher Hirsheimer and Melissa Hamilton’s latest book "Cook Something."

Stay connected to Philly restaurants and chefs with their cookbooks

Like all of us, our dining critic Craig LaBan is cooking at home. Here's how to stay connected to Philly chefs and restaurants through their recipes.


Mother-in-law’s digestivi at Via Locusta make a soothing Last Word

Mamma Pina’s Northern Italian garden flavors the digestivi at Via Locusta on Rittenhouse Square